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Autumn vegetable tart recipe
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Use leftover slow-cooked ratatouille to make this gorgeous autumn veggie tart. With a creamy ricotta base and puff pastry, it makes a great lunchbox hero or a lovely light dinner. See method
Ingredients
- 320g pack reduced-fat ready-rolled puff pastry
- 250g pack ricotta
- 700g leftover ratatouille excess liquid drained
- 1 egg, lightly beaten
- 20g grated pecorino
- 10g fresh flat-leaf parsley, finely chopped
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp wholegrain mustard
- 1 tsp clear honey
- 80g pack watercress, spinach and rocket salad
- 150g cherry tomatoes, halved
- ½ cucumber, chopped
- 1 small red onion, sliced
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
1930kj
463kcal
23%
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Fat
25g
36%
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Saturates
11g
55%
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Sugars
15g
17%
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Salt
0.9g
15%
of the reference intake
Carbohydrate 40g
Protein 14.9g
Fibre 8g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry on its paper; transfer to a baking tray.
- Spread the ricotta over the pastry, leaving a 2cm border. Top with the ratatouille in an even layer, then brush the border with beaten egg. Bake in the middle of the oven for 25-30 mins until golden and crisp. Scatter over the cheese while warm, then top with parsley and a grind of black pepper.
- Meanwhile, whisk together the oil, balsamic vinegar, mustard and honey, then toss through the salad leaves, tomatoes, cucumber and red onion. Serve alongside the tart.
Tip: This recipe uses leftover vegetables from our Slow-cooker ratatouille.
See more Vegetarian recipes