Green vegetable and ricotta tart with parmesan crust
Prep
20m
Cook
40m
serves
6
Green vegetable and ricotta tart with parmesan crust
No need to blind bake this freeform tart that celebrates all the best of the spring vegetables.
Ingredients (15)
- 375g firm ricotta
- 1 cup rocket leaves, tightly packed
- 3 eggs, plus 1 extra, lightly beaten
- 2 spring onions, chopped
- 50g parmesan, finely grated
- 1 bunch asparagus, thinly sliced using mandoline
- 6 zucchini flowers (or 6 small zucchini), sliced lengthways
- ½ cup (60g) frozen peas, thawed
- Snow pea shoots (optional)
- 1 tbs extra virgin olive oil
- ½ tbs white balsamic vinegar
Parmesan crust
- 2 cups (300g) plain flour
- ½ cup (40g) finely grated parmesan
- 150g chilled unsalted butter, diced
- 1 egg
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For the crust, place flour, parmesan, butter and ½ tsp salt into a food processor. Blitz until it resembles breadcrumbs. Add egg and 1 tbs water. Pulse until it forms a ball. Flatten into a disc, cover in plastic wrap, and chill 20 minutes.
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2.Preheat oven to 190°C.
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3.Place ricotta, rocket, eggs, spring onion and ½ cup (40g) parmesan in the processor. Season. Blitz 1 minute or until combined.
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4.On a lightly floured surface, roll pastry to a 5mm-thick circle. Place on a paper-lined baking tray. Leaving a 6cm border, spread ricotta mix onto pastry. Brush border with egg, fold over filling. Brush pastry with egg, then scatter with remaining parmesan. Chill 5-10 minutes. Bake for 35-40 minutes until pastry is golden and cooked through.
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5.In a bowl, combine asparagus, zucchini flowers, peas, snow pea shoots (if using), oil and vinegar. Scatter over tart and serve.
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