Beetroot & Ricotta Filo Tarts with Nigella Seeds
www.greatbritishfoodawards.com
Preheat your oven to 180ºC/Fan 160ºC/Gas 4. To make the tart mix, in a bowl add the beetroot, ricotta, egg, chives, nigella seeds and half the Parmesan and...
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Oven
- Mixing bowl
- Spoon
- Ramekin
- Pastry brush
- Saucepan
- Measuring spoon
Ingredients
- 4 sheets filo pastry
- 4 cooked beetroots, (ideally sweet chilli flavour), cut into ½ cm pieces
- 3 tbsps ricotta
- Pinch chives, finely chopped
- Pinch nigella seeds
- 50g grated Parmesan
- 1 free range egg
- 20g melted butter
- Sea salt
- Black pepper
- Rapeseed oil
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