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.

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 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

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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

 

MetricUS Customary

 

1x2x3x

• 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

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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/

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