Roughly puree the eggs with the rocket, stir in the ricotta, season.
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.
Approx. 25 mins. in the lower half of an oven preheated to 220°C. Remove, allow to cool slightly. Garnish with rocket.