Thursday, October 4, 2018

Roast Vegetable, Ricotta & Pesto Tart



Vegetarians and non-vegetarians alike will love this tart, the flavour combination really packs a punch. It's full of flavour and perfect for 'meatless Mondays'. This could even be served cold.

Roast Vegetable, Ricotta & Pesto Tart
Serves 8
  • 2 cups diced butternut pumpkin
  • 125g cherry tomatoes halved
  • 1/2 red onion sliced into wedges
  • 1 zucchini cut into one inch chunks
  • 1 small red capsicum cubed
  • 1 tablespoon olive oil
  • Salt and pepper
  • 375g ricotta
  • 2 sheets Coles shortcrust pastry
  • 190g jar Coles basil pesto
  • 1/2 cup baby rocket for garnish (optional)

1. Preheat oven to 210°c (190° fanforced). Line a 24.4cm x 3cm round tart dish with the sheets of pastry. I used one sheet for the main part and cut the corners of the other sheet to line the corners of the dish. Place some baking paper on top of the pastry and weigh it down with rice. Blind bake for 15 minutes. After 15 minutes remove baking paper and rice and return to oven for another 5 minutes or until base starts to turn golden. Put aside.
2. Place all the vegetables apart from the cherry tomatoes on a lined baking tray. Drizzle with olive oil and season well with salt and pepper. Toss to coat and cook in oven for 20 minutes.
3. After 20 minutes add the cherry tomatoes. Roast for a further 10 minutes.
4. Alternate spoonfuls of half the ricotta and half the pesto on the base of the tart. Place the roast veg ontop and press down gently. Finish with dolloping the rest of the ricotta and pesto on top. Bake for a further 15 minutes.
5. Allow to cool before removing from tin and slicing. Garnish with rocket. Serve.

Xo Bec

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