Roast Veg Tart
A big rectangular tart of lemony ricotta and whatever roast veg you've got - fancy enough for guests, forgiving enough for Tuesday.
Serves: 6
Prep time: 15 minutes
Cook time: 60 minutes (30 minutes with pre-roasted veg)
INGREDIENTS
2 carrots, thinly sliced
2 zucchinis, thinly sliced
olive oil
pinch of sea salt
8 cherry tomatoes
2 whole beetroots, washed and wrapped in foil
2 sheets of shortcrust pastry, joined to form a rectangle
1 tub (about 250g) ricotta cheese
2 eggs
1 lemon, zested
2 tablespoons chopped chives
1 teaspoon chilli flakes
salt and pepper, to taste
fresh basil leaves
fresh oregano leaves
1/4 cup goat's curd
METHOD
Preheat the oven to 200C.
Place the washed and foil-wrapped beetroots in the oven. Roast until softened (usually 30 minutes).
On a lined baking tray, toss the thinly sliced carrots and zucchinis in olive oil and a pinch of sea salt.
Roast for 15 minutes until they start to soften, then add the cherry tomatoes and roast for a further 15 minutes until the tomatoes blister. Remove from the oven and set aside to cool.
You can also use raw veg for a fresher, quicker approach - spinach, zucchini, mushroom, leftover roast veg! Or marinated deli items!
Lay the joined shortcrust pastry on baking paper on a tray.
In a bowl, mix the ricotta, eggs, lemon zest, chopped chives, chilli flakes, salt and pepper until well combined.
Spread the ricotta mixture onto the pastry, leaving a 1cm edge.
Arrange the pre-roasted vegetables on the ricotta mixture. Add the fresh basil leaves, oregano leaves and dots of goat's curd on top. Slice the roasted beetroot and place it on the tart.
Bake for about 25 minutes or until the pastry turns golden brown.
Allow the tart to cool slightly, then slice into squares. Serve with a side salad.
HINTS
Roast the veg a day ahead (or raid the leftover roast veg) and this becomes a genuine 30 minute dinner.
Join the two pastry sheets with damp fingers and press the seam well so it doesn't split in the oven.
If your ricotta is on the watery side, drain it in a sieve for 10 minutes first - a firmer mix holds the veg proudly instead of sliding.
NUTRITION (per recipe total, serves 6 - guide only):
Energy: approximately 13100kJ (3135 calories)
Protein: 55g
Fat: 185g
Saturated fat: 82g
Carbohydrates: 215g
Sugars: 25g
Fibre: 15g
Sodium: 2000mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.