Sweet Chili Bettroot & Ricotta Filo Tarts [vegetarian] by Dan Doherty for Love Beetroot

Sweet Chili Beetroot & Ricotta Filo Tarts [vegetarian] by Dan Doherty

Published on March 14, 2017 | In | By
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Easy and straightforward, these little Sweet Chili Beetroot & Ricotta Filo Tarts are as delicious as they look.

From lunch to a light family dinner, they are also perfect to effortlessly impress your guests when entertaining.

This recipe was created by Dan Doherty for Love Beetroot.

Print Friendly, PDF & Email

Recipe Rating

  • (0 /5)
  • 0 ratings

Ingredients

  • 4 sheets Filo pastry
  • 4 sweet chili beetroots, cut into 1/2cm pieces (available from most UK retailers under their own brand)
  • 3 Tbsp ricotta
  • Pinch chives, finely chopped
  • Pinch nigella seeds
  • 50g grated vegetarian parmesan
  • 1 egg
  • 20g melted butter
  • Sea salt
  • Black pepper
  • Olive oil

Instructions

  1. Preheat your oven to 180 degrees.
  2. To make the tart mix, in a bowl add the beetroot, ricotta, egg, chives, nigella seeds and half the Parmesan and mix together. Season with salt and pepper.
  3. Butter 4 ramequins and set aside for later.
  4. Flatten the filo sheets and brush each one with melted butter.
  5. Fold over itself so it’s half the size, then brush with butter again.
  6. Rustically put each one into a ramequin, pushing down so it’s touching the bottom.
  7. Divide the mix between each case.
  8. Sprinkle the rest of the Parmesan over each one and put in the oven for 10-12 minutes.
  9. When ready, drizzle with olive oil and either serve in the pots or lift out so it’s released from the pot.

Rate this recipe

  • 0 People Rated This Recipe

  • Average Rating

  • (0 / 5)
No comments yet.

Leave a Reply

About Chef