Thermomix Beetroot and Carrot Tart With Ricotta

by Tenina Holder
posted 21 Jan, 2020 (last updated 23 Jan, 2020)
  • Serves icon
  • Total Time icon
    Total Time
  • Calories icon

Satisfying both vegetarians and carnivores can be a tall order when hosting or cooking for varied diets. This Beetroot and Carrot Tart with Ricotta will leave both parties happy. Compared to traditionally dreary vegetarian dishes, this vibrant and elegant tart is a surefire way to impress. Both carrot and beetroot are naturally sweet; they pair harmoniously with fluffy ricotta, a dash of citrus and fresh herbs. A leafy salad mimics the crunch of the pastry and is always welcomed on the side.



  • Lemon icon
    1 (2.05oz/58g)
    zest of
  • Black pepper icon
    Black pepper
    as needed
    freshly ground
  • Carrot icon
    1 (1.76oz/50g)
  • Fresh beet icon
    Fresh beet
    1 (4.50oz/128g)
    finely sliced
  • Butter icon
    as needed
  • Puff pastry icon
    Puff pastry
    1 (42.33oz/1200g)
  • Provolone cheese icon
    Provolone cheese
    1.76oz/50g (about ½ cup)
  • Garlic clove icon
    Garlic clove
  • Fresh thyme icon
    Fresh thyme
    as needed
  • Ricotta cheese icon
    Ricotta cheese
    17.64oz/500g (about 2⅛ cups)
  • Egg yolk icon
    Egg yolk
    2 (1.41oz/40g)
  • Lemon juice icon
    Lemon juice
    3.88oz/110g (about 4)
  • Sea salt icon
    Sea salt
    1 tsp (0.23oz/6g)


  1. Pre-heat oven - 200°C
  2. Line a clean baking sheet with parchment paper
  3. Line with puff pastry
  4. Bake until light golden - 20 min, 200°C
  5. Add lemon, provolone cheese, garlic clove and fresh thyme to the TM5 bowl
  6. Fit TM5 bowl to TM5
  7. Chop - approx 5 sec, speed 8
  8. Then add ricotta cheese, egg yolk, black pepper, lemon juice and sea salt to the TM5 bowl
  9. Mix - approx 6 sec, speed 3
  10. Once the pastry has baked 20 minutes, cut a border approx 3-4cm wide around the edges and press the centre rectangle down with a spatula
  11. Arrange mixture in baking sheet
  12. Arrange carrot and fresh beet in the baking sheet
  13. Drizzle with lemon juice
  14. Reduce - 180°C
  15. Bake until golden brown - 15 min, 180°C
  16. Brush with butter
  17. Serve

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