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  • Liz Earle Wellbeing

    THE GREAT NORDIC FEAST

    Nov 07, 2018 7 minutes
    Recipes by Nico Ghirlando

    TO START

    Beetroot tarts with ricotta and lemon zest, topped with herby rye crumbs V

    • 320g puff pastry sheet
    • 1 egg, beaten
    • 3 small cooked beetroots
    • 75g ricotta
    • 1 lemon, juice and zest
    • 4 tbsp dill
    • 2 egg yolks, beaten with 70ml milk
    • 1 slice rye bread
    • 2 tbsp parsley, chopped
    • Handful of rocket leaves
    • Drizzle of olive oil (optional)
    • Sea salt and black pepper

    1 Heat oven to 200°C/400°F/gas mark 6. Cut pastry into six squares and line six 10cm removable-base tart dishes. Prick each one all over the base with a fork. Line each with baking paper and fill with baking beans or rice. Cook in the oven for 15-20 minutes.

    2 Remove the beans and paper, then brush each tart with beaten egg, reduce the heat to 180°C/350°F/gas mark 4 and cook for another 15-20 minutes. It’s important the pastry gets well cooked here, otherwise you will end up with it undercooked at the end of baking.

    If the pastry has puffed up

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