Strangely, not too many serious ricotta poems out there I could find to accompany this easy roasted vegetable and ricotta tart recipe. So, I attempted one.

Anti-age cream I apply
to transform wrinkles.
Ricotta dressed up as cheese.
-©ELSP 2024

So, who knew that technically ricotta is not a cheese!?!! Not me. It’s apparently a by-product of cheese, using the whey, as per this article. That explains why it’s SO LIGHT. It just doesn’t have all the fat of “real” cheese.

The lightness of the ricotta goes so well with the hint of bacon, the sweetness of the golden potato and the tang of the semi-sundried tomato. The softness of these elements also contrasts well with the crispness of the pastry. This is a dish that leaves you satisfied, but not bursting at the seams.

It’s such a great recipe to have up your sleeve for those vegetarian nights. Ooops, I feel another poem coming on.

How we feasted on shrimp, love,
those long-lost summers.
Now, vegetarian nights.
-©ELSP 2024

Just kidding! Vegetarian is great. Especially with this easy roasted vegetable and ricotta tart, which does throw in a touch of bacon, if you like that kind of thing 😉.

I love me some sweet potato. If you do, too, here’s a delicious salad, and some conversation about Henry VIII, to accompany your next BBQ. And if there are any roasted vegetables left over, that don’t fit atop the shortcrust, then why not throw them into a frittata?

Ingredients

2 sheets frozen shortcrust pastry, thawed
500 g ricotta, drained
½ cup shredded parmesan
1 large sweet potato, cut into one cm blocks
2 zucchini/courgette, sliced
1 small tub, semi-sundried tomato, drained of oil
3 rashers middle-cut bacon, chopped. (leave out the bacon for vegetarian)
½ red onion, chopped
1 clove garlic, crushed
herbs of your choosing, chopped (I used dill & parsley in the photos)
salt, pepper

Instructions

Pre-preparation

In a 210℃ / 410℉ oven, roast sweet potato with a little olive oil and salt and pepper for approximately 25 minutes until soft. Add zucchini/courgette for the final 15 minutes.
Pan fry the bacon to your liking. Pan fry red onion and garlic. Allow to cool slightly.
In a bowl, combine ricotta, bacon, onion and garlic mix, salt and pepper.
Place defrosted shortcrust pastry on baking sheet on two baking trays. Spoon over the ricotta mix, leaving a little pastry border at the edge. Use fingers to pinch sides of the pastry up on all sides, so it forms a little fluted rim to contain the ricotta. Pinch the edges well. Spread the ricotta right to the edge.
Arrange remaining vegetables on top. Bake at 180℃ / 350℉ for a further 30 minutes until pastry is golden.
Serve cut in quarters.

Hello!

Easy Roasted Vegetable and Ricotta Tart