Vegetable Tart

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Vegetable tart

Yield 6

Author Lucy Tweed

Cook time

30 Min

Total time

30 Min

Left over weekend stuff. Just splatter it on pastry. This is why they call it tarting up

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) of ricotta cheese
• 2 eggs
• Zest of 1 lemon
• 2 tablespoons chopped chives
• 1 teaspoon chili flakes
• Salt and pepper to taste
• Fresh basil leaves
• Fresh oregano leaves
• 1/4 cup goats curd

Instructions

1. Preheat the oven to 200°C (390°F).
2. Place washed and foil-wrapped beetroots in the oven. Roast until softened (usually 30 minutes
3. On a lined baking tray, toss thinly sliced carrots and zucchinis in olive oil and a pinch of sea salt.
4. Roast for 15 minutes until they start to soften, then add cherry tomatoes and roast for an additional 15 minutes until tomatoes blister. Remove from oven and set aside to cool.
5. You can also use raw veg for a fresher quicker approach, spinach, zucchini, mushroom, left over roast veg! Or marinated deli items!
6. Lay the joined shortcrust pastry on baking paper on a tray.
7. In a bowl, mix ricotta, eggs, lemon zest, chopped chives, chili flakes, salt, and pepper until well combined.
8. Spread the ricotta mixture onto the pastry, leaving a 1-centimeter edge.
9. Arrange the pre-roasted vegetables on the ricotta mixture. Add fresh basil leaves, oregano leaves, and dots of goats curd on top. Slice the roasted beetroot and place it on the tart.
10. Place the assembled tart in the preheated oven and bake for about 25 minutes or until the pastry turns golden brown.
11. Allow the tart to cool slightly, then slice into squares. Serve with a side salad.

Nutrition Facts

Calories

228

Fat

14 g

Sat. Fat

7 g

Carbs

14 g

Fiber

3 g

Net carbs

11 g

Sugar

6 g

Protein

12 g

Sodium

203 mg

Cholesterol

92 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.