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Grilled vegetable, pesto and ricotta tart
Grilled vegetable, pesto and ricotta tart
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Whip up a quick and healthy dish bursting with fresh flavors.
Ingredients:
  • Olive oil spray
  • 4 filo pastry sheets
  • 500g mixed marinated vegetables (we used chargrilled eggplant, roast capsicum and semidried tomatoes), well drained
  • 50g pitted kalamata olives
  • Zest and juice of 1/2 lemon
  • 250g low-fat fresh ricotta
  • 40.00 gm good-quality basil pesto
  • Small basil leaves to garnish
  • Green salad, to serve (optional)
Instructions:
  • Preheat your oven to 200°C and lightly coat a 12cm x 35cm loose-bottomed tart pan with oil spray.
  • Layer filo sheets on top of each other, lightly spraying each one with oil, before using them to line the tart pan and trimming the edges to fit perfectly.
  • Carefully line the filo pastry with baking paper and fill with pastry weights or uncooked rice. Bake for 3 minutes, or until edges just turn lightly golden. Remove the paper and weights and bake for an additional 3-4 minutes until the filo is crispy and golden. Let it cool for 15 minutes before proceeding.
  • Pat dry the vegetables with paper towel to remove excess oil, then cut into bite-sized pieces and delicately mix with olives, lemon juice, and a touch of pepper.
  • Combine ricotta, pesto, lemon zest, salt, and pepper in a bowl. Spread this mixture evenly over the cooled pastry. Arrange the vegetable mixture on top, garnish with basil leaves, slice, and serve with a side of green salad, if desired.

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