Ricotta and grilled vegetable tart

Ricotta and grilled vegetable tart
  • Serves icon Serves 4
  • Time icon Takes 20 minutes to make, 12 minutes to cook

This grilled vegetable, pesto and ricotta tart recipe will make you feel like you’re on holiday in the Mediterranean.

Nutrition: per serving

Calories
324kcals
Fat
27.9g (5.2g saturated)
Protein
6.4g
Carbohydrates
12.1g (5.2g sugar)
Salt
1.5g
Calories
324kcals
Fat
27.9g (5.2g saturated)
Protein
6.4g
Carbohydrates
12.1g (5.2g sugar)
Salt
1.5g

Ingredients

  • Olive oil spray
  • 4 large filo sheets
  • 450g mixed marinated
  • vegetables (we used aubergine, pepper and sun-dried tomato), well drained
  • 50g pitted Kalamata olives
  • Grated zest and juice of ½ lemon
  • 125g ricotta
  • 1 tbsp good-quality basil pesto
  • Small basil leaves to garnish
  • Green salad to serve

Method

  1. Preheat the oven to 200°C/fan180°C/gas 6. Lightly spray a 12cm x 35cm loose-bottomed flan tin with oil. Stack the filo sheets on top of each other, spraying lightly with oil in between, then use to line the flan tin, trimming to fit.
  2. Bake for 6-7 minutes until crisp and lightly golden. Set aside to cool.
  3. Meanwhile, pat all the vegetables well with kitchen paper to remove any excess oil, then cut into bite-size pieces and toss gently with the olives, lemon juice and a little pepper.
  4. Mix the ricotta, pesto, lemon zest and some salt and pepper in a bowl, then carefully spread
  5. over the base of the cooled pastry. Arrange the vegetable mixture evenly on top. Return to the oven for 5 minutes to warm through.
  6. Scatter over the basil leaves, then slice into 4 and serve with a green salad, if you like.

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