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Autumn vegetable tart recipe

Autumn vegetable tart recipe

0 ratings

Created by The Tesco Real Food 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
  • Vegetarian

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
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1930kj
    463kcal     23%

  • Fat

    25g 36%

  • Saturates

    11g 55%

  • Sugars

    15g 17%

  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 40g Protein 14.9g Fibre 8g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry on its paper; transfer to a baking tray.
  2. 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.
  3. 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

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