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Beet-Ricotta Phyllo Tart

Earthy, jewel-tone beets are a showstopper in this creamy-crunchy Ricotta-phyllo tart. Great as an appetizer or on cheese plates.

Ingredients: 

10 sheets of phyllo dough

1/4 cup garlic oil

8 oz. low-fat Ricotta cheese

1 Tbsp. basil pesto

1 tsp. zest of Markon First Crop Oranges

1 lb. red beets, roasted, peeled, and sliced

1 lb. yellow beets, roasted, peeled, and sliced

1/2 cup Ready-Set-Serve Peeled Garlic, roasted or confit

Markon First Crop Thyme sprigs for garnish

Salt and pepper, to season

Instructions: 

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Place first sheet of phyllo dough on baking sheet; brush with garlic oil. Place second sheet directly on top and repeat until all ten sheets are stacked and oiled.

Mix together Ricotta cheese, pesto, and zest. Spread all evenly over phyllo, leaving a one-inch border around the edges. Layer sliced beets over cheese mixture. Season with salt and pepper. Top with garlic and thyme.

Bake for 30-40 minutes or until phyllo is golden brown with crispy edges. Cool and cut. Garnish with thyme sprigs and serve.

Number of Servings: 
6
Contributed by: 
Markon
Meal Type:
Fall
Winter
Appetizers
Vegetarian

Nutritional Information

Serving Size 252 grams
Calories 340
%Daily Value*
Total Fat 16g21%
Saturated Fat 3.5g18%
Trans Fat 0g
Cholesterol 10g3%
Sodium 340g15%
Total Carbohydrate 40g15%
Dietary Fiber 4g14%
Total Sugars 12g
Includes 0g Added Sugars0%
Protein 10g
Vitamin D 0.1mcg0%
Calcium 160mg15%
Iron 2.6mg15%
Potassium 510mg10%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.