Exclusive: Roasted Beet Crostata
SALE! Your readers will love this Roasted Beet Crostata with refrigerated pie crust, Gruyere cheese and thyme. We used golden and Chioggia beets, but any beet will work. We just love the pretty colors! After baking, drizzle the crostata with honey and sprinkle it with flaky sea salt. Serve warm for best results. Great for brunch, lunch or a light dinner with an herb side salad.
Keywords & Competition
(KeySearch):
Crostata - 110,000/39
Beet tart - 1,300/36
Roasted Beet Crostata
Exclusive kitchen-tested recipe
35 High resolution images + low resolution images
(2) Ingredient shots (portrait) (1 labeled & 1 unlabeled)
(13) Process shots (portrait)
(20) Hero shots (mostly portrait, some landscape images)
The recipe word document includes a recipe card with recipe notes,
substitutions, equipment, and FAQ’s)
All images are immediately available for download after purchase.
Full copyright license transfers to the purchaser upon payment. I may use 1 or 2 images for my portfolio/website/and social media platforms.
Due to the digital nature of this product, no refunds will be issued after purchase. Email mary@foodblogphotos.com for any questions.
Thank you!
Mary O'Brien
