TIP
T his tart
is best served
warm or at room
temperature.
✦ 3 medium beetroot,
peeled, 1cm-thick wedges
✦ 1 large red onion,
quartered
✦ 1 ½ tbsp thyme leaves
✦ ¼ cup extra-virgin
olive oil
✦ 2 tbsp red wine vinegar
✦ 700g kumara, chopped
coarsely
✦ 1 ½ cups hazelnut meal
✦ 1 egg, beaten lightly
✦ ½ cup grated gruyere
✦ 1 / 3 cup skinless roasted
hazelnuts, chopped
coarsely
✦ 40g baby spinach leaves
RICOTTA CREAM
✦ 1 ½ cups fresh ricotta
✦ 2 tsp finely grated
lemon rind
✦ 1 tbsp lemon juice
✦ 2 garlic cloves, crushed
1 Preheat oven to 200°C.
Line two large oven trays
with baking paper.
2 Place beetroot and onion
ononetray.Sprinklewith
1 tbsp of the thyme and
drizzle with 1 tbsp each of
the oil and vinegar. Season.
Roast 40 mins or until tender.
3 Meanwhile, boil or steam
the kumara 10 mins or until
soft. Drain.
4 Place kumara in a large
bowl. Mash until smooth.
Stir in hazelnut meal, egg
and cheese. Season. Spread
mixture over remaining
tray into a 28 x 36cm
rectangle, about 1cm thick.
Bake 30 mins or until set
and edges are golden.
5 RICOTTA CREAM
Meanwhile, whisk all ricotta
cream ingredients in a large
bowl until smooth and well
combined. Season.
6 Spread ricotta cream over
base. Top with the beetroot
and onion, remaining thyme
leaves, chopped hazelnuts
and spinach. Drizzle with
remaining oil and vinegar.BEETROOT, RICOTTA & HAZELNUT TART
SERVES 6 PREP + COOK 1 HOUR 10 MINS
TIP
Bases can be
made to the end
of step 3 several
hours ahead.✦400gkale,trimmed,leaves
only, chopped coarsely
✦ 3 cups grated mozzarella
✦ 4 eggs
✦ 1 1 / 3 cups panko crumbs
✦ 1 red onion, sliced thinly
✦ 200g sliced smoked salmon
✦ 1 avocado, sliced
✦ 2 cups baby rocket leaves
✦ 1 lemon, cut into 4 wedges
DILL & HORSERADISH
CREAM CHEESE
✦ 185g block light cream
cheese, softened
✦ ¼ cup chopped dill
✦ 2 tbsp horseradish cream
✦ 2 tsp finely grated lemon rind1 Preheat oven to 240°C. Line two
large oven trays with baking paper.
2 In a food processor, process kaleintwobatchesuntilfinelychopped.
Return kale to processor.Add2 cups
of the mozzarella,eggsandpanko
crumbs. Processuntila stickydough
forms. Divide doughinhalf.Spread
dough over traystomaketwo
22 x 32cm rectangles.
3 Bake bases 20mins.Turnbases
over and bake afurther5 mins
or until edges arebrowned.
4 DILL & HORSERADISH
CREAM CHEESEMeanwhile,
combine all creamcheese
ingredients in a mediumbowl.
5 Spread creamcheesemixture
over bases. Topwithonionand
remaining mozzarella.Bake 10 mins
until cheese is meltedandgolden.
6 Top pizzas withsmokedsalmon,
avocado and rocket.Servewith
lemon wedges.SMOKED SALMON & AVOCADO KALEPIZZA
MAKES 4 PREP + COOK 1 HOUR 5 MINSRecipes from The Australian
Women’s Weekly Low Carb
Bauer Books, $5.50.
Available at selected
supermarkets and
newsagents and
awwcookbooks.com.auPictures: James Moffatt. Styling: Olivia Blackmore.