BLOEM - JULY 2024

FOCUS ON CHECKERS WINTER FOOD
BUTTERNUT, BEETROOT
AND RICOTTA TART
Bakers Provita® Crispbread served as a delicious crunchy crust
for this bright Butternut, Beetroot and Ricotta Tart! Guaranteed to
impress any dinner guests who may find themselves lucky enough
to be seated at your table.
Ingredients:
150 g Bakers Provita® Multigrain Crispbread,
crumbed
80 g butter, melted
½ tsp salt
250 g ricotta cheese
30 g brown butter
Salt
Pepper
2 small beetroots
½ butternut
Directions:
Preheat the oven to 190° C.
In a medium bowl, combine the Bakers Provita®
Crispbread crumbs, melted butter and salt, until
they come together to form a sandy dough.
Spread the crumb evenly into your tart pan and
refrigerate until your filling is ready.
For the filling, first prepare your vegetables by
shaving the butternut and beetroot into thin
pieces with a potato peeler.
In a food processor, combine the ricotta, brown
butter, salt and pepper. Blend together until the
ingredients are fully combined and you have a
smooth mixture.
Spread the mixture into your prepared tart pan.
Using your prepared vegetables, start assembling
the roses. Create a variety of colours, mix and
match the beetroot and butternut. After each rose
you create, place it firmly into the cheese mixture
on your tart.
After you have assembled and placed all of your
roses, brush some olive oil on top and season with
salt and pepper.
Cover the top edges of your crust with tinfoil so
that it doesn’t burn in the oven.
Bake for one hour or until the vegetables on top
have fully cooked through. Remove from the oven,
garnish with some fresh herbs and serve hot or
cold.
Recipe: www.BAKERS.co.za
getitmagazine.co.za/bloemfontein
July 2024 Get It Bloemfontein 89