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.
- 06 Mar 2025
- Cook time 95 min
- Prep time 20 min
- 4 Servings
- 8 Ingredients
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:
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.
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 Size | 320 grams |
| Energy | |
| Calories 480kcal | 24% |
| Protein | |
| Protein 13g | 9% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 3.77g | 10% |
| Sugar 7g | 7% |
| Fat | |
| Fat 33g | 38% |
| Saturated 7g | 23% |
| Cholesterol 18mg | - |
| Vitamins | |
| Vitamin A 130ug | 14% |
| Choline 27mg | 5% |
| Vitamin B1 0.30mg | 25% |
| Vitamin B2 0.38mg | 29% |
| Vitamin B3 3.39mg | 21% |
| Vitamin B6 0.30mg | 18% |
| Vitamin B9 90ug | 22% |
| Vitamin B12 0.17ug | 7% |
| Vitamin C 50mg | 57% |
| Vitamin E 1.15mg | 8% |
| Vitamin K 20ug | 17% |
| Minerals | |
| Calcium, Ca 190mg | 15% |
| Copper, Cu 0.20mg | 22% |
| Iron, Fe 2.51mg | 23% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 210mg | 17% |
| Potassium, K 580mg | 17% |
| Selenium, Se 24ug | 46% |
| Sodium, Na 230mg | 15% |
| Zinc, Zn 1.58mg | 14% |
| 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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