I’ve been growing carrots and beetroots so I’m looking for new ways of cooking those. So here is a wee experiment for tonight’s dinner.
Ingredients for the vegs:
Carrots, beetroots, garlic, sage, olive oil.
Preheat the oven to 200 C.
Place the carrots, beetroots and sage in a dish. Drizzle with olive oil.
After 20 min, add the garlic cloves (5 or 6 good sized ones) and put it back in the oven for an other 15 min.
Ingredients for the tart:
Pastry base, ricotta, mozarella, grated emmental, nutmeg, 4 medium onions.
Allow for 10 min of cooling for the vegetables and the oven as you want it back down to 180C.
While the vegetables are cooking, reduce the sliced onions on low heat. They should be brown but not too dark.
Roll out your pastry in your dish and prick the bottom. Spread the onions out evenly.
In a bowl mix the ricotta with a good pinch of nutmeg and add the roasted garlic. Blend it all well together and spread the mixture atop the onions.
Once the vegetables have cooled a bit, roughly mash them together and place them on the ricotta. Add the cut up mozarella and a generous helping of grated emmental.
Place it in the oven for 20 min, until golden brown.