everyone will love a slice of this puff pastry tart topped with ricotta and green bean salad
The ingredient of Ricotta Vegetable Tart
- 375g block frozen puff pastry thawed
- 1 egg lightly beaten
- 175g fresh ricotta
- 1 garlic clove crushed
- 1 4 cup 60ml lemon juice
- 1 3 cup 90g pesto
- 1 2 punnet cherry tomatoes halved
- 2 tablespoons olive oil
- 100g green beans trimmed halved
- 2 handfuls rocket
The Instruction of ricotta vegetable tart
- preheat oven to 200u00b0c
- roll out the pastry on a lightly floured surface to a 30cm x 22cm rectangle
- prick the base with a fork brush with egg and place on a lightly greased baking sheet place in the oven for about 20 minutes until lightly browned and cooked through
- meanwhile combine the ricotta with garlic and 2 tablespoons of the lemon juice remove the pastry from oven spread with the ricotta mixture and top with the pesto and tomatoes
- drizzle with half the olive oil then return to oven for 5 8 minutes until the tomatoes are softened
- meanwhile combine remaining lemon juice and the oil with beans and rocket
- toss to combine and season with sea salt and freshly ground black pepper
- remove the tart from the oven and allow to cool slightly top with the rocket and green bean salad slice and serve
Nutritions of Ricotta Vegetable Tart
calories: 565 235 caloriescalories: 40 grams fat
calories: 17 grams saturated fat
calories: 36 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 13 grams protein
calories: n a
calories: 507 8 milligrams sodium
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calories: nutritioninformation
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