Pies & Pizza

Baked Ricotta Tart with Chargrilled Vegetables and Endive Salad

A creative interpretation of a traditional-style tart.

Serves 8.
Prep Time: 20 minutes.
Cooking Time: 50 minutes.

Ingredients

• 125g (1/2 punnet) The Original™ grape tomatoes, halved
• 1-2 cloves garlic, roughly chopped
• 1 large red capsicum, sliced
• 1 fennel, sliced
• 2 zucchini, thinly sliced lengthways
• 2 Lebanese eggplant, thinly sliced lengthways
• 1 bunch asparagus spears, trimmed
• 1/4 bunch baby endive
• 2 sheets ready-made shortcrust pastry sheets, defrosted
• 500g ricotta, full cream
• 1/2 cup (125ml) cream
• 4 eggs
• 1/4 cup grated parmesan cheese
• Salt and pepper, to taste
• Olive oil spray
• 1 tbsp balsamic vinegar
• 1 tbsp extra virgin olive oil

Cooking Instructions

• Preheat oven to 190°C.
• Lightly grease a 24cm removable base tart tin.
• Cut pastry sheets to fit, and line base and sides of tin.
• Place sheet of baking paper on surface, and using baking beans or rice, cover base.
• Bake for 10 minutes, remove and bake for a further 5 minutes or until slightly golden.
• Cool to room temperature.
• In food processor place ricotta, garlic, eggs, parmesan cheese, and seasoning and blend until smooth.
• Pour into base, and cook for 25-30 minutes or until tart is golden brown and set.
• Meanwhile, heat a chargrill pan. Lightly spray olive oil onto vegetables and chargrill in batches until vegetables are cooked and almost tender. (All vegetables will take different times, ranging from 3-5 minutes each side.)
• Place into large bowl and toss with tomatoes, endive, balsamic and oil.
• Season to taste.
• Serve with chargrilled vegetables on top.