Roast vegetable & ricotta tart
This Roast Vegetable & Ricotta Tart features roasted zucchini, red pepper, onion, and tomatoes layered over creamy ricotta cheese, all encased in flaky puff pastry. It makes for a vibrant main course or delightful appetizer, combining rich, savoury flavours with a satisfying texture.
Cook time 95 min
Prep time 20 min
Ingredients:
1 zucchini1 red pepper
1 red onion
2 tomatoes
1 tbsp olive oil
salt & pepper to taste
1 sheet puff pastry
1 cup ricotta cheese
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.
Instructions:
- Preheat your oven to 200°C (400°F).
- Wash all the vegetables thoroughly.
- Slice the zucchini, red pepper, red onion, and tomatoes into even, bite-sized pieces.
- 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.
- 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.
- 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.
- 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.
- 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.
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!
Roast vegetable & ricotta tart FAQ:
Bake the tart in a preheated oven at 200°C (400°F) for 20-25 minutes, or until the pastry is golden brown and puffed up around the edges.
The vegetables should be tender and slightly caramelized after roasting for 20-25 minutes. Check for a nice color and soft texture.
Yes, you can prepare the tart ahead of time. Once baked, store it in an airtight container in the refrigerator for up to 2 days. Reheat in the oven before serving.
Cottage cheese or cream cheese can be used as a substitute for ricotta cheese, although the texture and flavor will differ slightly.
Use a tart pan or baking tray that fits the rolled-out puff pastry base. A standard 9-inch tart pan is ideal for this recipe.
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.
Nutrition per serving
4 ServingsCalories 480kcal
Protein 13g
Carbohydrates 40g
Fiber 3.77g
Sugar 7g
Fat 33g
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