Ingredients and Method
Roasted vegetables are so great to make in winter. Soft, caramelised sweet potato, hearty beetroot, sweet, juicy cherry tomatoes... there are just too many options. The good thing about roast veggies is that they go with just about anything, a steak, a beautiful piece of fish, a pasta dish, or a tart, like the one below.
This recipe was created by Pearls of East. See the original post along with some more beautiful photography of tart here.
- 2 Sheets of frozen puff pastry, thawed
- 200g Ricotta drained
- Vegetables chopped or sliced ( carrot, beetroot, pumpkin, sweet potato, Swiss brown mushroom and brocollini, zucchini )
- 2 tbsp olive oil
- 1 garlic clove mashed
- Cyprus black lava salt
- Thyme for garnishing
- Preheat oven to 220°C (425°F).
- Place the pastry on a large oven tray lined with non-stick baking paper.Place two sheets of puff pastry together, overlapping by 4cm. Using a rolling pin, roll the sheets together to secure.
- Use a small sharp knife to gently score a 2cm border around the edge of the pastry and prick the centre with a fork.
- In a pan heat 1 tbsp oil and toss in garlic and stir the chopped and sliced vegetables until slightly tender. Season with salt.
- Place ricotta in a small bowl, season it with salt, pepper and thyme.
- Spread the ricotta mixture over the pastry and top with the sautéed vegetables. Brush it with remaining oil, and cook for 18–20 minutes or until golden and pastry is cooked on the base.
- Garnish with thyme and finishing with salt to serve.