Roasted Beet & Fennel Tart
This pretty tart is fun to put together and really very easy to make! Keep ready-made frozen phyllo pastry on hand, roast 6-8 beets and 1 bulb of fennel ahead of time and store in the fridge until ready to assemble. Defrost phyllo a few hours beforehand.
Make the cheese filling combining about 1 cup of ricotta, (thin out with a little cream if needed) and 1/4 cup of grated cheese like cheddar or Gruyère and some chopped fresh herbs. Slice the roasted beets into thin rounds, dice the roasted fennel.
Assemble the tart on a parchment lined baking tray. Layer about 12 phyllo sheets, brushing the top of each sheet with melted butter as you lay them down, lining each one up, repeat.until the last layer. Spread the cheese filling on the top layer leaving about a half inch edge. Scatter the chopped fennel over the cheese filling. Top with sliced beets alternating colors. Sprinkle the top with about 1/4 cup grated cheddar or Gruyère cheese. Bake in a preheated oven at 375 for 20-30 minutes until pastry is golden and cheese is bubbly. Finish with a sprinkle of sea salt, a drizzle of olive oil and fennel fronds. Enjoy!
You can find a more detailed recipe on my site Flavors of Light | flavorsoflight.com/colorful-roasted-beet-fennel-tart