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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.
Equipment
4 ramequins
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
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