Roasted grape & ricotta tart with roast balsamic beetroot salad
Sweet, juicy grapes and creamy ricotta come together in this savoury tart, baked into a crisp, golden shortcrust base. Served alongside a balsamic beetroot salad, it’s a dish that leans into contrast, warm and cool, creamy and fresh, sweet and tangy.
It’s a simple, seasonal combination that feels a little special, while still being completely doable for a relaxed lunch or easy entertaining.
-
(Serves 4)
2 large beetroots
2 sheets shortcrust pastry
400g grapes
1 tablespoon olive oil, plus 1 tablespoon extra
500g ricotta
100g Danish fetta, crumbled
Pepper to taste
1 lemon, zested
2 cups salad mix
1 cup rocket
2 tablespoons balsamic glaze
½ cup roasted walnuts
-
Get things started
Preheat oven to 180°C and lightly grease 4 x 10cm tart tins.
Roast the beetroot
Wrap beetroot in foil and roast for 40–50 minutes, or until tender when pierced.
Allow to cool slightly, then rub off the skins and cut into wedges.
Build the tart base
Fold the pastry sheet in half and gently roll to create a slightly thicker sheet.
Cut to size and line tart tins. Chill in the fridge for 15 minutes.Blind bake for a crisp base
Line pastry with baking paper and fill with weights. Bake for 10–15 minutes, then remove weights and bake for a further 5 minutes until lightly golden and dry to the touch.
Roast the grapes
Place grapes on a tray with a tablespoon of olive oil and roast for 15 minutes, or until just starting to collapse.
Make the filling
In a bowl, combine ricotta, crumbled feta, lemon zest and black pepper. Mix until just combined.
Bake the tarts
Divide the filling between tart shells and bake for 10–15 minutes, until just set and lightly golden. Allow to cool slightly.
Toss the salad
In a large bowl, whisk together balsamic glaze and olive oil. Add beetroot, rocket, salad leaves and walnuts. Toss gently to coat.
Bring it all together
Top warm tarts with roasted grapes and serve alongside the beetroot salad.
-
Snapshot!
Coming soon!
