Herbed ricotta and goat's cheese tart with pickled beetroot

Tasty Herbed ricotta and goat’s cheese tart with pickled beetroot Recipe

Cooling the pastry case before filling with the ricotta mixture ensures the base of the pastry case doesn’t go soggy.
Herbed ricotta and goat's cheese tart with pickled beetroot
Prep Time : 1:00 | Cook Time : 1:10 | Total Time : 2:10 | Serving : 6 person.


  • 1/2 cup walnuts

  • 1 tablespoon icing sugar mixture

  • 300g fresh ricotta

  • 150g goat’s cheese

  • 2 eggs

  • 2 tablespoons fresh chives, finely chopped

  • 2 tablespoons fresh thyme leaves

  • 50g baby rocket

  • 2 teaspoons extra virgin olive oil

  • 1 teaspoon white balsamic vinegar

  • 1/3 cup pickled beetroot, drained (see Notes)

Shortcrust Pastry

  • 2 cups plain flour

  • 1/2 teaspoon salt

  • 175g butter, chilled, chopped

  • 1 egg yolk

  • 1 tablespoon water, iced


  • Step 1

    Make Shortcrust Pastry; Place flour, salt and butter in a food processor. Process until mixture forms crumbs. Add egg yolk and iced water. Process until mixture just comes together. Shape into a disc. Cover with plastic wrap. Refrigerate for 30 minutes to rest.

  • Step 2

    Preheat oven to 200C/180C fan-forced. Grease a 2.5cm-deep, 11.5cm x 34cm (base), loose-based fluted flan tin. Roll out pastry between 2 sheets of baking paper until large enough to line tin. Push pastry into tin. Trim edge. Refrigerate for 15 minutes. Line pastry with baking paper. Fill with baking weights or uncooked rice. Place on a baking tray. Blind-bake for 10 to 15 minutes. Remove weights or rice and paper. Bake for a further 5 to 10 minutes or until pastry is light golden and cooked. Set aside to cool.

  • Step 3

    Meanwhile, heat a small non-stick frying pan over medium heat. Add walnuts. Cook, stirring, for 2 to 3 minutes or until toasted. Add sugar. Cook, stirring constantly, for 1 minute or until sugar caramelises and walnuts are coated. Spoon onto a baking paper-lined baking tray. Set aside to cool. Roughly chop.

  • Step 4

    Reduce oven temperature to 180C/160C fan-forced. Place ricotta, goat’s cheese, eggs, chives and thyme in a food processor. Season with salt and pepper. Process until smooth. Spread mixture into pastry case. Bake for 30 to 40 minutes, covering loosely with foil halfway during cooking. Set aside to cool.

  • Step 5

    Place rocket, walnuts, oil and balsamic vinegar in a bowl. Season with salt and pepper. Toss to combine. Carefully remove tart from tin. Place on a platter. Top with pickled beetroot and rocket mixture. Serve immediately.

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