Grilled vegetable, pesto and ricotta tart

Grilled vegetable, pesto and ricotta tart


Lighten up with these healthy, fresh flavours that are ready in a flash.

The ingredient of Grilled vegetable, pesto and ricotta tart

  1. Olive oil spray
  2. 4 filo pastry sheets
  3. 500g mixed marinated vegetables (we used chargrilled eggplant, roast capsicum and semidried tomatoes), well drained
  4. 50g pitted kalamata olives
  5. Zest and juice of 1/2 lemon
  6. 250g low-fat fresh ricotta
  7. 2 tablespoons good-quality basil pesto
  8. Small basil leaves to garnish
  9. Green salad, to serve (optional)

The instruction how to make Grilled vegetable, pesto and ricotta tart

  1. Preheat oven to 200u00b0C. Lightly spray a 12cm x 35cm loose-bottomed tart pan with oil.
  2. Stack filo sheets on top of each other, spraying lightly with oil in between, then use to line the tart pan, trimming edges to fit.
  3. Line filo with baking paper, then fill with pastry weights or uncooked rice and bake for 3 minutes or until edges are lightly golden. Remove paper and weights and bake for a further 3-4 minutes until fi lo is crisp and golden. Set aside to cool for 15 minutes.
  4. Meanwhile, pat all the vegetables well with paper towel to remove excess oil, then cut into bite-sized pieces and toss gently with olives, lemon juice and a little pepper.
  5. Mix ricotta, pesto, lemon zest and some salt and pepper in a bowl, then carefully spread over the base of the cooled pastry. Arrange the vegetable mixture on top, sprinkle with basil leaves, then slice and serve with a green salad, if desired.

Nutritions of Grilled vegetable, pesto and ricotta tart

calories: 285.605 calories
calories: 15 grams fat
calories: 3 grams saturated fat
calories: 24.3 grams carbohydrates
calories: 11.1 grams protein
calories: 2 milligrams cholesterol
calories: 495 milligrams sodium
calories: NutritionInformation

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