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Ricotta Vegetable Tart

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 calories
calories: 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
calories: https schema org
calories: nutritioninformation

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