Ricotta And Roasted Vegetable Tart Recipe

For easy entertaining try this vegetarian tart made with smooth ricotta cheese and roast vegetables.

The ingredient of Ricotta And Roasted Vegetable Tart Recipe

• 150g packet cashew and rosemary crackers
• 1 2 cup brazil nuts toasted
• 1 3 cup grated parmesan
• 100g butter melted
• 250g small cherry truss tomatoes cut into bunches
• 2 bunches asparagus trimmed halved crossways
• 100g green beans trimmed
• 1 tbsp balsamic vinegar
• 2 tbsp extra virgin olive oil
• 2 tsp fresh thyme leaves
• 375g smooth ricotta
• 80g boursin garlic and herb cheese
• 2 tsp honey
• fresh basil leaves to serve
• lemon zest to serve

The Instruction of ricotta and roasted vegetable tart recipe

• place crackers nuts and parmesan in a food processor process until fine crumbs add butter process until combined press mixture over base and sides of a 2 5cm deep 11cm x 34cm rectangular loose based tart pan refrigerate for 1 hour
• preheat oven to 200c 180c fan forced line a large baking tray with baking paper
• place tomatoes asparagus and beans on prepared tray drizzle with vinegar and half the oil sprinkle with half of the thyme season with salt and pepper roast for 15 minutes or until tomatoes are starting to collapse
• meanwhile place ricotta garlic and herb cheese and remaining thyme in a food processor process until smooth and combined season with salt and pepper
• carefully remove tart case from pan and transfer to a serving platter spoon ricotta mixture into case top with tomatoes asparagus and beans drizzle with honey and remaining oil sprinkle with basil and lemon zest serve immediately

Nutritions of Ricotta And Roasted Vegetable Tart Recipe

fatContent: 580 292 calories
saturatedFatContent: 45 6 grams fat
carbohydrateContent: 21 2 grams saturated fat
sugarContent: 22 6 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 17 5 grams protein
sodiumContent: n a

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