Beetroot, Ricotta, & Hazelnut Tart with Sweet Potato Pastry

Ingredients

• 3 medium beetroot (beets) (500g), peeled, cut into 1cm (½in) slices
• 1 large red onion (300g), quartered
• 1 1/2 tablespoons fresh thyme leaves
• 1/4 cup (60ml) extra virgin olive oil
• 2 tablespoons red wine vinegar
• 700 grams (1½lb) orange sweet potatoes, chopped coarsely
• 1 1/2 cups (150g) hazelnut meal
• 1 egg, lightly beaten
• 1/2 cup (60g) grated gruyère cheese
• 1/3 cup (45g) skinless roasted hazelnuts, chopped coarsely
• 40 grams (1½oz) baby spinach leaves
• Ricotta cream
• 1 1/2 cups (360g) fresh ricotta (see tips)
• 2 teaspoons finely grated lemon rind
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, crushed