Roast vegetable & ricotta tart

Savor the flavors of Mediterranean cuisine with this Roast Vegetable & Ricotta Tart. Featuring a crispy puff pastry base topped with roasted zucchini, red pepper, red onion, tomatoes, and creamy ricotta cheese. Perfectly seasoned with olive oil, salt, and pepper, it's a delicious and easy-to-make dish for any meal.

  • 20 Apr 2025
  • Cook time 95 min
  • Prep time 20 min
  • 4 Servings
  • 8 Ingredients

Roast vegetable & ricotta tart

This Roast Vegetable & Ricotta Tart is a delicious and easy-to-make recipe that combines the rich flavors of roasted vegetables with creamy ricotta cheese. Perfect as a main course or a tasty appetizer, this tart is sure to impress your family and friends with its vibrant colors and savory taste.

Ingredients:

1 zucchini
300g
1 red pepper
80g
1 red onion
160g
2 tomatoes
260g
1 tbsp olive oil
14g
salt & pepper to taste
1 sheet puff pastry
250g
1 cup ricotta cheese
230g

Instructions:

1. Preheat the Oven:
- Preheat your oven to 200°C (400°F).
2. Prepare the Vegetables:
- Wash all the vegetables thoroughly.
- Slice the zucchini, red pepper, red onion, and tomatoes into even, bite-sized pieces.
3. Roast the Vegetables:
- Place the sliced vegetables on a baking sheet.
- Drizzle with the olive oil, then season with salt and pepper to taste.
- Toss the vegetables to ensure they're evenly coated with oil and seasoning.
- Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Set aside to cool slightly.
4. Prepare the Puff Pastry:
- Roll out the puff pastry sheet on a lightly floured surface to fit your tart pan or baking tray.
- Transfer the puff pastry to the tart pan or lay it flat on a baking sheet lined with parchment paper.
- Prick the base of the puff pastry with a fork to prevent it from puffing up too much during baking.
5. Assemble the Tart:
- Spread the ricotta cheese evenly over the base of the puff pastry.
- Arrange the roasted vegetables on top of the ricotta, distributing them evenly for a balanced flavor in every bite.
6. Bake the Tart:
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed up around the edges.
- Check during baking to ensure the crust does not over-brown; if it browns too quickly, cover the edges with foil.
7. Serve:
- Remove the tart from the oven and allow it to cool for a few minutes before serving.
- Cut into slices and serve warm or at room temperature.

Tips:

- Preheat your oven to 200°C (390°F) before you begin preparing the ingredients.

- Chop the zucchini, red pepper, and red onion into even pieces to ensure they roast evenly.

- Roast the vegetables on a baking sheet lined with parchment paper for easy cleanup.

- Brush the puff pastry with a bit of olive oil or egg wash for a beautiful, golden crust.

- Allow the roasted vegetables to cool slightly before adding them to the puff pastry to prevent it from becoming soggy.

- Feel free to add other herbs and spices such as thyme, rosemary, or garlic for extra flavor.

Once you've baked this Roast Vegetable & Ricotta Tart to golden perfection, you'll have a dish that's both visually appealing and mouthwateringly delicious. Serve it warm or at room temperature, and watch it disappear quickly at your next gathering!

Nutrition Facts
Serving Size320 grams
Energy
Calories 480kcal24%
Protein
Protein 13g9%
Carbohydrates
Carbohydrates 40g12%
Fiber 3.77g10%
Sugar 7g7%
Fat
Fat 33g38%
Saturated 7g23%
Cholesterol 18mg-
Vitamins
Vitamin A 130ug14%
Choline 27mg5%
Vitamin B1 0.30mg25%
Vitamin B2 0.38mg29%
Vitamin B3 3.39mg21%
Vitamin B6 0.30mg18%
Vitamin B9 90ug22%
Vitamin B12 0.17ug7%
Vitamin C 50mg57%
Vitamin E 1.15mg8%
Vitamin K 20ug17%
Minerals
Calcium, Ca 190mg15%
Copper, Cu 0.20mg22%
Iron, Fe 2.51mg23%
Magnesium, Mg 45mg11%
Phosphorus, P 210mg17%
Potassium, K 580mg17%
Selenium, Se 24ug46%
Sodium, Na 230mg15%
Zinc, Zn 1.58mg14%
Water
Water 230g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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