Spring Vegetable Ricotta Tart

Spring Vegetable Ricotta Tart

Here we are with a super Spring Vegetable Ricotta Tart to welcome spring coming. Delicious and perfect for the first picnic lunches.

Here we are with a super Spring Vegetable Ricotta Tart to welcome spring coming.

The original recipe comes with the use of phyllo dough, but you can use puff pastry, pie crust or short pastry as well.

You can use all the good spring vegetable you have at home to prepare this definitely delicious tart.

Spring Vegetable Ricotta Tart

Ingredients for a Spring Vegetable Ricotta Tart

baking pan: 36×15 cm

For the dough

  • 250 g of homemade light puff pastry

For the filling

  • 500 g of ricotta cheese, drained
  • 1 egg
  • a handful of valeriana
  • 20 g of grated romano cheese
  • 20 g of grated fontina
  • 25 g of grated asiago
  • 2 small zucchini
  • 1/2 leak, sliced into rounds
  • 30 g di fresh peas
  • 2 artichoke hearts
  • 70 g of cherry tomatoes
  • Salt
  • Pepper
  • Extra virgin olive oil

Directions

First of all, let’s start with the homemade light puff pastry. Full instructions here.

Once ready, let the dough cool in the fridge for about an hour while dedicating yourself to the filling.

Boil the fresh peas for few minutes, drain them and put aside.

Clean the artichoke hearts, cut them in slices and put them in lemon water.

Cut the cherry tomatoes in half and put aside.

Slice the leek and brown it with the oil in a big saucepan.

Add the zucchini sliced into thin rounds and have them cook for about 8-10 minutes.

In the last minutes, add the peas, the artichoke hearts and the cherry tomatoes and a pinch of salt and pepper. Let it cool.

In a medium bowl, whip the romano, asiago, fontina along with the egg and 3/4 of the vegetables into the ricotta cheese until well incorporated. The filling is ready.

Now line a baking pan with the puff pastry and fill it with the vegetable and ricotta cheese filling.

Decorate the tart with the rest of the vegetable, add some oil, a pinch of romano cheese and bake in a 190°C oven for about 30 -35 minutes.

Remove from the oven making sure the crust is deep golden and ricotta is set and let it cool down completely before you cut into it.

Add some valeriana before serving your delicious spring vegetable ricotta tart.

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