SWEET CHILLI BEETROOT & RICOTTA FILO TARTS
Serves 4
Preparation time 25-30 minutes
Cooking time 10-12 minutes
INGREDIENTS
• 4 sweet chilli-infused beetroots (available from supermarkets), cut into 5mm/¼in pieces• 3 tbsp ricotta• 1 egg• Pinch of fresh chives, finely chopped• Pinch of nigella seeds• 50g/2oz Parmesan, freshly grated• Sea salt and freshly ground black pepper• 4 sheets of filo pastry, thawed if frozen• 25g/1oz melted butter, plus a little extra for brushing the ramekins• Olive oil, for drizzling 1 . Preheat the oven to 180°C, 350°F,
Gas 4. Butter 4 ramekins and set aside.
2 . To make the tart mix, put the beetroot, ricotta, egg, chives, nigella seeds and half the grated Parmesan in a bowl, mix together thoroughly then season with salt and freshly ground black pepper.
3 . Unroll the filo sheets and brush each one…
