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The Flexitarian » Recipe » Sweet Chili Beetroot & Ricotta Filo Tarts [vegetarian] by Dan Doherty

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

5 from 1 vote

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

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

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.

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

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

Easy and straightforward, these little Sweet Chili Beetroot & Ricotta Filo Tarts are as delicious as they look.
5 from 1 vote
DieTARY CHOICENut-Free Recipes, Soya-Free Recipes, Vegetarian Recipes
Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Appetizers & Starters, Christmas Recipes, Tarts, Pies & Quiches
Cuisine English
Servings 4 people
Calories 4007 kcal

Equipment

4 ramequins
mixing bowl

Disclaimer: the equipment list above includes affiliate links to products I use and like.

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
  • 50 g grated vegetarian parmesan
  • 1 egg
  • 20 g melted butter
  • Sea salt
  • Black pepper
  • Olive oil
(Switch on to prevent your screen from going dark)

Instructions
 

  • Preheat your oven to 180 degrees.
  • 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.
  • Butter 4 ramequins and set aside for later.
  • Flatten the filo sheets and brush each one with melted butter.
  • Fold over itself so it’s half the size, then brush with butter again.
  • Rustically put each one into a ramequin, pushing down so it’s touching the bottom.
  • Divide the mix between each case.
  • Sprinkle the rest of the Parmesan over each one and put them the oven for 10-12 minutes.
  • When ready, drizzle with olive oil and either serve in the pots or lift out so it’s released from the pot.

Nutrition

Serving: 250gCalories: 4007kcalCarbohydrates: 630gProtein: 114gFat: 108gSaturated Fat: 40gPolyunsaturated Fat: 13gMonounsaturated Fat: 47gTrans Fat: 1gCholesterol: 264mgSodium: 6768mgPotassium: 2063mgFiber: 31gSugar: 25gVitamin A: 1439IUVitamin C: 16mgCalcium: 893mgIron: 40mg

Find this recipe online:

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

https://theflexitarian.co.uk/recipe-items/sweet-chili-beetroot-ricotta-filo-tarts-vegetarian-dan-doherty/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

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Recipe March 14, 2017 · Created by: Dan Doherty Leave a Comment

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