You have to try this easy beet tart recipe with ricotta, lemon, and dill! It is absolutely delicious and one that everyone will love!
Simple recipe that was huge hit with the family a few weeks back. I went to the farmers market and they were beets, beets and more beets. I ended up buying some red ones, yellow ones, and white ones and candy striped ones. So you have a few different options here that I'm giving you as far as color and presentation. You can pick whatever method for cooking the beets that you wood like. Roast them, Salt bake, boil, steam etc.... I went with roasted. Combine that with a tart dough, fresh ricotta, add dill and lemon and you have yourself an easy but delicious recipe. Here it is, I hope you enjoy it.
Tart Crust (Pate Brisee)
2 sticks of good butter
2 cups of flour plus 3 tbsp.
1/4 cup of water (ice cold)
1 tsp of kosher salt
1 bunch (4) of each red, yellow, and white beets or candy striped roasted and peeled
1 lb of fresh ricotta
1 tbsp of dill
1 tsp of lemon zest
Olive oil, Salt and pepper
For the tart dough
Using the food processor again add 3 cups of flour to the bowl along with the salt. Pulse a few times to combine well. Then turn the processor on and begin to add all the butter a tbsp. at a time. Once the butter has been combined. Drizzle in the cold water. Finish with a few tbsp. of flour if needed. Normally now you put the crust into the refrigerator to let the dough come together as it gets cold. I don't like when my dough is so cold I can't roll it and usually I am in a rush. If you can put the dough in the freezer for 15 to 20 minutes it will really help; if not simply take the dough and put a light dusting of flour onto the parchment paper and place the dough on top. Then dust flour on the top of the dough and put a second piece of parchment paper on top of the dough. With a rolling pin roll out your dough to a thin crust consistency. Take your tart mold and carefully place your tart dough inside the mold and prick dough all over with a fork. Using a rolling pin roll the pin over the mold to trim off any excess dough. Place parchment paper and pie weights or dried beans. Place in a 375 oven for 20-25 or until golden brown. Take out and let it cool completely.
Once cooled spread the ricotta all over the bottom of the tart. Then shave a little lemon zest evenly over the ricotta. Then slice the beets and place in the tart on top of the ricotta ( you can use a cookie cutter to make them all the same size if you want) Alternate the beets and then season with olive oil, and salt. Finish with fresh dill. Slice and enjoy!
