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Easy vegetable and ricotta tart
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Try this simple vegetable and ricotta tart with basil and balsamic glaze for effortless entertaining.
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
  • 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 line a large baking tray with baking paper.
  • Lay vegetables and peppers on paper towel to dry. Pat them gently. Mix 80g goat’s cheese, ricotta, basil, and egg in a bowl. Season with salt and pepper to taste.
  • Layer filo pastry sheets, generously spraying oil between each delicate layer. Gently fold up the sides to form a tantalizing 1cm border. Smoothly spread the luscious ricotta mixture in the center. Adorn with colorful vegetables, sweet peppers, and juicy tomatoes. Pop it in the oven and bake for 20 minutes until crisp. Sprinkle the remaining goat's cheese on top and bake for another 10 minutes until the pastry gleams with a golden hue.
  • Finish the tart with a generous sprinkle of fresh basil and a flavorful drizzle of balsamic glaze before serving alongside a fresh salad.

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