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Roast vegetable & ricotta tart
Roast vegetable & ricotta tart
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Prep Time:
20 minutes
Cook Time:
95 minutes
Total Time:
115 minutes
Ingredients:
  • 1 large zucchini, halved crossways
  • 1 yellow or orange capsicum, halved, deseeded
  • 1 red onion, quartered into wedges
  • 2 large Roma tomatoes, quartered
  • 18.20 gm olive oil
  • 5 fresh thyme sprigs, plus extra to serve
  • Salt & freshly ground pepper
  • 1 sheet (25 x 25cm) frozen ready-rolled puff pastry
  • 300g fresh ricotta
Instructions:
  • Preheat the oven to 180°C. Cut each zucchini half into quarters lengthwise and place them in a baking dish with capsicum, onion, and tomato. Drizzle with olive oil, sprinkle thyme, season with salt and pepper, then roast for 1 hour and 10 minutes. Let it cool slightly, then peel and discard the capsicum skin.
  • Preheat the oven to 220°C. Allow the puff pastry to thaw for 15 minutes. Prepare a baking tray with non-stick baking paper. Season ricotta with salt and pepper. Cut the pastry in half, leaving a 1cm border around each piece. Place on the prepared tray.
  • Spread a luscious layer of ricotta on the pastry, leaving a small edge. Bake until the pastry is beautifully puffed and golden, about 20-25 minutes. Top with roasted vegetables and garnish with fresh thyme sprigs before serving.

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