Roast Vegetable and Ricotta Tart
Serves: 6
 
  • 1 small eggplant
  • 1 red capsicum
  • 1 small sweet potato
  • 250 gram piece of pumpkin
  • 1 red onion
  • 2 large garlic cloves, sliced
  • olive oil
  • 250 grams ricotta
  • 3 eggs
  • ½ cup cream
  • 60 grams feta cheese
  • thyme leaves
Pastry
  • 120 grams unsalted, cold butter, chopped into small pieces
  • 240 grams plain wholemeal flour
  • pinch of salt
  • 3 tablespoons cold water
Pastry
  1. Sieve the flour and salt into the bowl of a food processor. Add the butter and blitz until it resembles fine breadcrumbs. Add the water through the top shoot and mix until the dough comes together.
  2. Remove the dough from the bowl onto a lightly floured workbench. Press into a flat disc shape about the size of a small plate, wrap in plastic clingfilm and refrigerate for 20-30 minutes.
  3. While you are waiting start on the tart filling.
Tart Filling
  1. Preheat the oven to 190 degrees celsius.
  2. Cut the eggplant, capsicum, sweet potato, pumpkin and red onion into 2cm chunks. Place in a baking tray. Add the sliced garlic, 1 -2 tablespoons of olive oil (enough to very lightly coat the vegetables) and season with salt and pepper. Toss everything around to coat in the oil. Bake for20-30 minutes or until cooked through.
  3. Roll out the pastry and line the lightly greased, loose-bottom tart tin. Line the bottom of the pastry with baking paper or foil and fill with pastry weights (you can use dried beans). Place a foil collar around the top edge to stop it from overcooking. Bake at 200 degrees celsius for 15 minutes, then remove the weights and baking paper and bake for another 5 minutes.
  4. Meanwhile, in the bowl of a food processor, beat together the eggs, ricotta and cream (you can use a bowl and whisk if you'd prefer).
  5. Place the roasted vegetables in the bottom of the pre-baked tart shell. Make sure you spread them evenly - you don't want all the pumpkin in one place.
  6. Crumble the feta over the top of the vegetables then sprinkle on the thyme leaves.
  7. Pour the egg/ricotta mixture over the top and wait for a few minutes so allow it to seep through the vegetables.
  8. Bake in a 190 degree celsius oven for 35 minutes or until cooked through and golden brown on top.
Recipe by Villiers Brown at http://villiersbrown.com/roast-vegetable-ricotta-tart/