Easy Roasted Vegetable and Ricotta Tart
Light, tasty, tarty.
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, Parmesan, 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. Press them into the ricotta mix. Bake at 180℃ / 350℉ for a further 30 minutes until pastry is golden.
- Serve cut in quarters.