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Beet-Ricotta Phyllo Tart

Earthy, jewel-tone beets are a showstopper in this creamy-crunchy Ricotta-phyllo tart. Great as an appetizer or on cheese plates.


10 sheets of phyllo dough

1/4 cup garlic oil

8 oz. low-fat Ricotta cheese

1 Tbsp. basil pesto

1 tsp. zest of Markon First Crop Oranges

1 lb. red beets, roasted, peeled, and sliced

1 lb. yellow beets, roasted, peeled, and sliced

1/2 cup Ready-Set-Serve Peeled Garlic, roasted or confit

Markon First Crop Thyme sprigs for garnish

Salt and pepper, to season


Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Place first sheet of phyllo dough on baking sheet; brush with garlic oil. Place second sheet directly on top and repeat until all ten sheets are stacked and oiled.

Mix together Ricotta cheese, pesto, and zest. Spread all evenly over phyllo, leaving a one-inch border around the edges. Layer sliced beets over cheese mixture. Season with salt and pepper. Top with garlic and thyme.

Bake for 30-40 minutes or until phyllo is golden brown with crispy edges. Cool and cut. Garnish with thyme sprigs and serve.