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.