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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.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.