Description
Indulge in this delightful Roast Vegetable Tart, a medley of colorful veggies atop a flaky puff pastry base, finished with creamy ricotta and Parmesan. A perfect dish for any occasion!
Ingredients
Puff Pastry:
1 sheet puff pastry, thawed
Roasted Vegetables:
1 zucchini, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small red onion, sliced
1 small eggplant, sliced
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Topping:
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 egg, lightly beaten (for egg wash)
fresh basil leaves for garnish
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the vegetables: Place zucchini, bell peppers, onion, and eggplant on the sheet. Drizzle with olive oil, sprinkle with thyme, salt, and pepper, and toss to coat. Roast for 20–25 minutes, stirring halfway through, until tender.
- Prepare the pastry: Roll out puff pastry on a floured surface, place on a parchment-lined baking sheet. Spread ricotta, sprinkle with Parmesan, arrange roasted veggies on top.
- Bake: Brush edges with beaten egg. Bake for 20–25 minutes until puffed and golden.
- Finish: Garnish with basil leaves and serve warm or at room temperature.
Notes
- You can roast the vegetables a day ahead and store them in the fridge until ready to use.
- For added flavor, spread a thin layer of pesto or tomato paste beneath the ricotta.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 4g
- Sodium: 320mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 35mg
