Beetroot and rocket tart

Total time: 45m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 538 Kcal, 14g Protein, 39g Carbohydrates, 36g Fat


  • 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 beetroot, 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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  • 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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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