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Vegetable Ribbon Tart

encased with buttery puff pastry this vegetable tart is guaranteed to please

The ingredient of Vegetable Ribbon Tart

  • 2 sheets frozen puff pastry just thawed
  • 500g ricotta
  • 1 coles australian free range egg lightly whisked
  • 200g goatu2019s cheese mashed
  • 1 2 cup 40g finely grated parmesan
  • 200g butternut pumpkin peeled
  • 1 small red or red garnet sweet potato peeled
  • 1 2 small gold sweet potato peeled
  • 2 carrots peeled
  • 2 medium parsnips peeled
  • 1 medium swede or turnip peeled
  • 2 medium beetroot peeled
  • basil pesto to serve
  • baby rocket leaves to serve

The Instruction of vegetable ribbon tart

  • preheat oven to 200c cut 1 pastry sheet into 3cmu2013thick strips line a 22cm base measurement square fluted tart tin with removable base with the remaining pastry place the pastry strips around edge to extend the border over edge of pan press to seal use a fork to prick all over the base
  • bake pastry for 20 mins or until golden brown and puffed use a clean tea towel to gently push the pastry base down to flatten
  • combine ricotta egg goatu2019s cheese and parmesan in a bowl season spoon into tart case and smooth the surface
  • use a vegetable peeler or mandolin to thinly slice pumpkin combined sweet potato carrots parsnips swede or turnip and beetroot into thin ribbons arrange vegetable ribbons in flower shapes over top of the tart pushing into ricotta mixture to secure spray with olive oil spray and season
  • bake the tart for 20 mins or until light golden and vegetables are just tender serve warm or at room temperature with the basil pesto and rocket

Nutritions of Vegetable Ribbon Tart

calories: 559 977 calories
calories: 32 grams fat
calories: 19 grams saturated fat
calories: 39 grams carbohydrates
calories: 14 grams sugar
calories: n a
calories: 25 grams protein
calories: n a
calories: 638 milligrams sodium
calories: https schema org
calories: nutritioninformation

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