The dough is a sfoglia made with barbabietola dough, blue spirulina dough, activated charcoal dough, and standard egg dough.
Blue spirulina/charcoal dough is 97 grams doppio zero flour, 3 grams spirulina powder/charcoal and one whole large egg.
Egg dough is 100 grams doppio zero flour and one whole large egg.
The barbabietola dough is 100 grams doppio zero flour, 18 grams roasted beets puréed with 40 grams of egg whites.
They are filled with a blend of caramelized white onions, ricotta cheese, tarragon, sea salt, black peppercorn, and fresh basil.
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