How it’s done
Melt 125 g butter on a low heat. Leave the butter to cool slightly, then blend with the eggs and ½ tsp salt until fluffy. Add the flour and mix until it forms a dough. Wrap the dough in cling film and leave to rest in the fridge for at least an hour. Peel the beetroot, halve and cut each half crosswise into thin slices. Bring a pan of salted water to a steady boil and cook the beetroot for 4-5 minutes. Drain, rinse with cold water and leave to cool. Mix the rapeseed oil with 2 tbsp lemon juice in a bowl. Season with salt, cayenne pepper and 2–3 pinches of sugar. Add the cooked beetroot slices and leave to stand for about an hour. Peel the garlic and finely chop. Mix the garlic, spring onions and 1 tbsp lemon juice with the ricotta. Add salt and cayenne pepper to taste. Preheat the oven to 200°C (for static heat; 180°C for fan). Grease a springform tin with the remaining butter. Roll out the dough between two sheets of cling film. Line the springform tin with the dough and use your hands to form an edge all the way round. Fill the tin with the ricotta mixture. Dry the marinated beetroot slices with kitchen paper and arrange them on top of the tart in a fan shape. Place on the middle shelf of the pre-heated oven and bake for 20-25 minutes. Remove from the oven, leave to cool slightly and scatter with cress to serve.
Züger tip :If you’re in a hurry, use pre-cooked packaged beetroot.
