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  • The Australian Women’s Weekly Food

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    Mar 30, 2020 6 minutes

    FREEFORM BEETROOT & HAZELNUT TART

    PREP + COOK TIME 1 HOUR SERVES 6

    2 x 250g packets vacuum–packed cooked beetroot
    1 tablespoon fresh thyme leaves
    2 tablespoons red wine vinegar
    2½ tablespoons extra virgin olive oil
    700g orange sweet potatoes, chopped coarsely
    1½ cups (150g) hazelnut meal
    1 egg, beaten lightly
    ½ cup (65g) grated vegetarian gruyère cheese
    1 large red onion (300g), cut into thin wedges
    40g baby spinach leaves
    ⅓ cup (45g) skinless roasted hazelnuts, chopped coarsely

    RICOTTA CREAM

    1½ cups (360g) soft ricotta
    2 teaspoons finely grated lemon rind
    1 tablespoon lemon juice
    2 cloves garlic, crushed

    1 Preheat oven to 200°C/180°C fan. Line a large oven tray and a small oven tray with baking paper.

    2 Cut beetroot into wedges; toss in a bowl with thyme, vinegar and 2 tablespoons of the oil. Season.

    Boil or steam sweet potato for 10 minutes or until soft; drain well. Place sweet potato in a large bowl; mash until smooth. Stir in hazelnut meal, egg and cheese;

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