Italian-Inspired Vegetable & Ricotta Tart
For a tasty vegetarian centrepiece, you can't go past this vegetable tart featuring flaky pastry, creamy ricotta filling and roast vegetables.
Ingredients
- 2 sheets sheets frozen puff pastry, just thawed
- 1 large zucchini, diagonally cut into 1cm-thick slices
- 3 Roma tomatoes, cut into 1cm-thick slices
- 2 small red onions, cut into thin wedges
- 1 tbs extra virgin olive oil
- 1 tbs red wine vinegar
- 2 free range eggs
- 375g smooth ricotta
- 150g feta, drained
- 1 tsp dried Italian herbs
- 1/2 bunch basil, leaves picked
Method
- Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper.
- Place pastry sheets on top of each other. Roll pastry stack between 2 sheets of baking paper to form a 30cm square. Line a greased 24cm (3.5cm deep) fluted tart pan with removable base with pastry. Trim excess. Freeze for 15 minutes. Prick pastry base with a fork. Line with baking paper and fill with pie weights or uncooked rice. Bake for 20 minutes or until light golden. Set aside to cool.
- Meanwhile, place zucchini, tomato, onion, oil and vinegar in a medium bowl and toss to coat. Season. Place vegetables, in a single layer, on tray. Bake for 20 minutes or until tender.
- Using an electric mixer, beat eggs, ricotta, feta and dried herbs in a large bowl for 2 minutes or until smooth. Fill tart shell with ricotta mixture. Arrange zucchini, tomato, onion and half of the basil over filling. Bake for 35 minutes or until ricotta has set. Allow to cool slightly. Serve topped with remaining basil.
