Vegetarian rose tart

published on 21 September, 2018 at 10:52
Ingredients:
2 tbsp pesto sauce;
1 cup ricotta cheese;
1 eggplant;
1 zucchini;
1 carrot;
1 sheet puff pastry;
olive oil.

Instructions
Preheat oven to 180C/350F.
Place a sheet of puff pastry into a round baking pan and trim the edges. Cover pastry with parchment paper and pour uncooked rice on top to serve as a weight. Bake for 15 minutes.
Mix pesto sauce with ricotta cheese, add salt to taste.
Slice vegetables thinly.
Fill tart crust with ricotta mixture and place thin slices of vegetables on top, in segments, as shown on the video.
Brush vegetables with olive oil and bake the tart for 40-45 minutes at 200C/400F.
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