seasonal veg & ricotta tart

INGREDIENTS:

1 x Empire Pastry Butter Puff Pastry Sheet, defrosted.

300g Fresh Ricotta

100g Grated Parmesan

Salt and Pepper

Bunch Baby Carrots, washed and trimmed, cooked until tender.

Zucchini, thinly sliced using a mandolin

Rainbow Chard or Silverbeet, trimmed and cooked until tender

Add: any leftover roast vegetables

Pepitas, feta or goats’ cheese, drizzle of honey and EVOO to finish.

Method:

Step 1: Pre heat oven to 200c fan. Line your preferred tart tin with the pastry and with a fork dock the bottom well. Using baking beads, blind bake for 15mins, then remove the beads and press the pastry down with a clean tea towel. Bake for another 10-15mins until pastry is cooked and golden. Leave to cool.

Step 2: Prepare your vegetables and set aside. You can use any leftover cooked veg here or cook fresh vegetables until tender.

Step 3: In a bowl, mix together the ricotta, parmesan and season with the salt and pepper.

Step 4: Spread the ricotta mix onto the tart then arrange the vegetables on top.

Step 5: Drizzle with some honey and top with pepitas and crumbled feta or goats’ cheese, if using and finally some good extra virgin olive oil.