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Easy vegetable and ricotta tart
Easy vegetable and ricotta tart
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Impress guests with a quick vegetable ricotta tart garnished with basil and balsamic glaze.
Ingredients:
  • 2 x 145g tubs Mediterranean vegetables, drained
  • 150g cream-cheese-stuffed bell peppers, drained
  • 350g fresh ricotta
  • 120g goat's cheese, crumbled
  • 125.00 ml chopped fresh basil leaves, plus extra leaves to serve
  • 1 egg, lightly beaten
  • 10 sheets filo pastry
  • Olive oil spray
  • 200g cherry truss tomatoes, cut into small bunches
  • Balsamic glaze, to serve
  • Mixed salad, to serve
Instructions:
  • Preheat your oven to 200C/180C fan-forced and prepare a large baking tray by lining it with baking paper.
  • Lay vegetables and peppers on paper towel to dry. Pat them gently. Mix ricotta, 80g goat’s cheese, basil, and egg in a bowl. Season with salt and pepper to taste.
  • Layer filo pastry sheets, gently spritzing each with oil. Pinch up edges to form a 1cm border. Generously spread ricotta mixture in the center. Arrange a colorful mix of vegetables, peppers, and tomatoes on top. Bake for 20 minutes, then finish by sprinkling with the rest of the goat’s cheese. Return to the oven for 10 minutes, or until the pastry is beautifully golden.
  • Enhance the tart with a generous sprinkle of fresh basil and a flavorful drizzle of balsamic glaze. Accompany with a side salad for a complete meal experience.

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