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Beetroot and rocket tart
20 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 538
  • Fat about 36g
  • Carbohydrates about 39g
  • Protein about 14g
This is needed
This is needed for 4 people
Filling
  • 2 fresh eggs
  • 0.25 tsp salt
  • a little pepper
  • 40 g rocket
  • 250 g ricotta
Tart
  • 1 puff pastry dough, rolled into a rectangle (approx. 25 x 40 cm)
  • 200 g raw beetroots, cut into slices approx. 2 mm thick
  • 0.5 tbsp olive oil
  • 0.25 tsp salt
  • 3 tbsp walnut kernels, coarsely chopped
To bake
  • 10 g rocket
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And that's how it's done
And that's how it's done
Filling
Roughly puree the eggs with the rocket, stir in the ricotta, season.
Tart
Roll out the dough and place on a tray along with the baking paper. Score a border of approx. 2 cm all around the edge of the dough, firmly prick the tart base with a fork. Cover with the ricotta mixture. Arrange the beetroot on top, brush with oil, season with salt. Scatter the walnuts over the top.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 220°C. Remove, allow to cool slightly. Garnish with rocket.