Baked Ricotta Tart with Chargrilled Vegetables and Endive Salad

Prep Time
Cook Time


  • 125 grams Grape Tomatoes, halved
  • 1 Grape - Crimson Seedless, sliced
  • 1 Baby Fennel, sliced
  • 1 Eggplant, thinly sliced
  • 1/4 Baby Endive Lettuce, washed
  • 1 capsicum, sliced
  • 2 cloves garlic, roughly chopped
  • 2 zucchini, thinly sliced lengthways
  • 1 asparagus spears, trimmed
  • 2 sheets ready-made shortcrust pastry sheets, defrosted
  • 500 grams ricotta, full cream
  • 1/2 cream
  • 4 eggs
  • 1/4 cup grated parmesan cheese
  • 1/2 tsp Salt and pepper, to taste
  • 1 Olive oil spray
  • 1 tbsp balsamic vinegar
  • 1 tbsp extra virgin olive oil


  1. Preheat oven to 190°C.
  2. Lightly grease a 24cm removable base tart tin.
  3. Cut pastry sheets to fit, and line base and sides of tin.
  4. Place sheet of baking paper on surface, and using baking beans or rice, cover base.
  5. Bake for 10 minutes, remove and bake for a further 5 minutes or until slightly golden.
  6. Cool to room temperature.
  7. In food processor place ricotta, garlic, eggs, parmesan cheese, and seasoning and blend until smooth.
  8. Pour into base, and cook for 25-30 minutes or until tart is golden brown and set.
  9. 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.)
  10. Place into large bowl and toss with tomatoes, endive, balsamic and oil.
  11. Season to taste.
  12. Serve with chargrilled vegetables on top.