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FREEFORM BEETROOT & HAZELNUT TART

PREP + COOK TIME 1 HOUR SERVES 6

2 x 250g packets vacuum–packed cooked beetroot
1 tablespoon fresh thyme leaves
2 tablespoons red wine vinegar
2½ tablespoons extra virgin olive oil
700g orange sweet potatoes, chopped coarsely
1½ cups (150g) hazelnut meal
1 egg, beaten lightly
½ cup (65g) grated vegetarian gruyère cheese
1 large red onion (300g), cut into thin wedges
40g baby spinach leaves
⅓ cup (45g) skinless roasted hazelnuts, chopped coarsely

RICOTTA CREAM

1½ cups (360g) soft ricotta
2 teaspoons finely grated lemon rind
1 tablespoon lemon juice
2 cloves garlic, crushed

1 Preheat oven to 200°C/180°C fan. Line a large oven tray and a small oven tray with baking paper.

2 Cut beetroot into wedges; toss in a bowl with thyme, vinegar and 2 tablespoons of the oil. Season.

Boil or steam sweet potato for 10 minutes or until soft; drain well. Place sweet potato in a large bowl; mash until smooth. Stir in hazelnut meal, egg and cheese;