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Ricotta & vegetable tart
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Irresistible puff pastry tart with creamy ricotta and green bean salad - a crowd pleaser!
Ingredients:
  • 375g block frozen puff pastry, thawed
  • 1 egg, lightly beaten
  • 175g fresh ricotta
  • 1 garlic clove, crushed
  • 90g pesto
  • 1/2 punnet cherry tomatoes, halved
  • 36.40 gm olive oil
  • 100g green beans, trimmed, halved
  • 2 handfuls rocket
Instructions:
  • Preheat your oven to 200°C.
  • Flatten the pastry on a dusted surface into a 30cm x 22cm rectangle.
  • Pierce the base with a fork, glaze with egg, and transfer to a lightly greased baking sheet. Bake in the oven for approximately 20 minutes, or until golden brown and fully cooked.
  • While the pastry is baking, mix the ricotta with garlic and 2 tablespoons of lemon juice. Once the pastry is done, spread the ricotta mixture on top, then add the pesto and tomatoes.
  • Drizzle generously with olive oil and bake until tomatoes are softened, around 5-8 minutes.
  • Mix the rest of the lemon juice and oil with the beans and arugula.
  • Mix together and add a pinch of sea salt and freshly ground black pepper for seasoning.
  • Take the tart out of the oven and let it cool briefly. Add the rocket and green bean salad on top, slice, and serve.

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