Baked Ricotta Tart with Chargrilled Vegetables and Endive Salad Recipe

Ingredients List

Serves 8 people

• 125 grams Grape Tomatoes halved
• 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 Grape - Crimson Seedless (draft) sliced
• 1 Baby Fennel (draft) 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