Beetroot, ricotta + feta puff pastry tart
The brilliant Anna of Bwblin, the Anglesey based ferments brand, has kindly shared this glowing tart to put at the centre of our tables this spring.
From Anna 'A simple, elegant tart that lets the beetroot shine. Creamy ricotta and feta, bright lemon zest and flaky pastry, finished with walnuts and either a drizzle of honey or a spoon of beetroot brine for balance. Perfect warm from the oven or served at room temperature.'
Ingredients
- 1 sheet ready-rolled puff pastry
- 150g ricotta
- 100g feta, crumbled
- Zest of 1 lemon
- Olive oil
- Freshly ground black pepper
- Bwblin beetroot, drained (brine reserved) Although this works with any ferment or finely sliced beetroot
- Fresh thyme
- A handful of walnuts, toasted and roughly chopped
- Honey or a drizzle of reserved beetroot brine
- A pinch of Halen Môn Pure Sea Salt
Method
- Preheat the oven to 200°C (180°C fan).
- Unroll the puff pastry onto a lined baking tray. Using a sharp knife, lightly score a border about 2cm in from the edge, taking care not to cut all the way through.
- In a bowl, gently mix the ricotta, feta and lemon zest until just combined. Season generously with black pepper and loosen with a drizzle of olive oil.
- Spread the cheese mixture evenly inside the scored border.
- Scatter over the beetroot, then sprinkle with fresh thyme and toasted walnuts.
- Bake for 20–25 minutes, until the pastry is puffed and deeply golden and the filling is just set.
- Once out of the oven, finish with a light drizzle of honey for sweetness, or spoon over a little reserved beetroot brine and a pinch of Halen Môn for a sharper, savoury finish.
