Vegetable tart
Got leftover roast veges? Try this easy pie, perfect for a shared morning tea or light lunch.
Ingredients
Method
Ingredients
- 2 sheets Pams reduced fat flaky puff pastry
- 200g Ricotta
- 3 Eggs
- 1/2 teaspoon smoked Paprika
- 2 cups Diced roasted vegetables – kumara / pumpkin / zucchini / red onion / capsicum
- 50 g Feta
- 1 tablespoon Pams Pumpkin seeds
- Ground sea salt and cracked pepper
- Fresh Basil leaves
Method
- Pre-heat oven to 180°C.
- Use the pastry sheets to line a 23cm tart tin with a loose base, trim the edges then chill for 10 minutes.
- Combine the ricotta, eggs, seasoning and paprika then mix well.
- Spoon the ricotta mixture into the pastry tart shell and smooth. arrange the vegetables on top, crumble over feta and sprinkle with pumpkin seeds.
- Place on a baking tray and cook for 40-45 minutes or until the pastry is golden and the filling is set in the centre.
- Remove tart from the tin and top with fresh basil leaves before serving.