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Ricotta and roasted vegetable tart recipe
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Impress guests with a flavorful vegetarian tart featuring creamy ricotta and roasted veggies.
Ingredients:
  • 150g packet cashew and rosemary crackers
  • 125.00 ml Brazil nuts, toasted
  • 82.50 ml grated parmesan
  • 100g butter, melted
  • 250g small cherry truss tomatoes, cut into bunches
  • 2 bunches asparagus, trimmed, halved crossways
  • 100g green beans, trimmed
  • 20.00 ml balsamic vinegar
  • 2 tsp fresh thyme leaves
  • 375g smooth ricotta
  • 80g Boursin garlic and herb cheese
  • 14.40 gm honey
  • Fresh basil leaves, to serve
  • Lemon zest, to serve
Instructions:
  • Combine crackers, nuts, and parmesan in a food processor until finely ground. Add butter and pulse until mixed. Press the mixture firmly into a 2.5cm-deep, 11cm x 34cm rectangular tart pan. Chill in the fridge for 1 hour before serving.
  • Preheat your oven to 200C (180C fan-forced) and line a large baking tray with baking paper.
  • Spread tomatoes, asparagus, and beans on a baking sheet. Drizzle with vinegar and half of the oil, then sprinkle with half of the thyme. Season generously with salt and pepper. Roast in the oven for about 15 minutes, or until the tomatoes begin to soften and collapse.
  • In a food processor, blend ricotta, garlic and herb cheese, and the rest of the thyme until creamy. Season with salt and pepper to taste.
  • Gently transfer the tart case to a serving platter. Fill the case with ricotta mixture, then layer with tomatoes, asparagus, and beans. Drizzle with honey and remaining oil, sprinkle with basil and lemon zest. Serve promptly.

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