Autumn vegetable tart recipe
Created by The Tesco Recipes team
Use leftover slow-cooked ratatouille to make this gorgeous autumn veggie tart. With a creamy ricotta base and puff pastry, it makes a great lunchbox hero or a lovely light dinner.
See method- Serves 4
- Takes 40 mins
- 463 calories / serving
Ingredients
- 320g pack reduced-fat ready-rolled puff pastry
- 250g pack ricotta
- 700g leftover ratatouille excess liquid drained
- 1 egg, lightly beaten
- 20g grated pecorino
- 10g fresh flat-leaf parsley, finely chopped
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp wholegrain mustard
- 1 tsp clear honey
- 80g pack watercress, spinach and rocket salad
- 150g cherry tomatoes, halved
- ½ cucumber, chopped
- 1 small red onion, sliced
Each serving contains
- Energy
- 1930kJ 463.0kcal
- Fat
- 25g
- Saturates
- 11g
- Salt
- 0.9g
- Sugars
- 15g
of the Reference intake
Carbohydrate 40.0gProtein 14.9gFibre 8.0g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry on its paper; transfer to a baking tray.
- Spread the ricotta over the pastry, leaving a 2cm border. Top with the ratatouille in an even layer, then brush the border with beaten egg. Bake in the middle of the oven for 25-30 mins until golden and crisp. Scatter over the cheese while warm, then top with parsley and a grind of black pepper.
- Meanwhile, whisk together the oil, balsamic vinegar, mustard and honey, then toss through the salad leaves, tomatoes, cucumber and red onion. Serve alongside the tart.
- Tip: This recipe uses leftover vegetables from our Slow-cooker ratatouille.
- See more Vegetarian recipes
