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Chargrilled vegetable tarts
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Enjoy this elegant vegetable tart as a light lunch or wallet-friendly appetizer.
Ingredients:
  • 2 sheets ready-rolled puff pastry, partially thawed
  • 100g fresh ricotta
  • 50g parmesan, finely grated
  • 50g goat's cheese, crumbled
  • 200g roasted capsicum, cut into thin strips
  • 200g marinated artichokes, cut into thin wedges
  • 200g chargrilled eggplant, cut into thin strips
  • Rocket and parmesan salad, to serve
Instructions:
  • Preheat the oven to 220°C and grease 2 baking trays. Cut each sheet of pastry in half to create 2 rectangles, then place them on the baking trays. Cut a 1cm border around the edge of each pastry piece, ensuring not to cut all the way through.
  • Combine ricotta, parmesan, and goat's cheese in a bowl, mixing thoroughly with a fork. Season with pepper, then spread the mixture evenly over the pastry, staying inside the borders.
  • Evenly layer capsicum, artichokes, and eggplant over the cheese mixture. Bake for 10 minutes. Rearrange trays and continue baking for an additional 10 to 15 minutes, until the dish is inflated and golden. Serve alongside a fresh salad.

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