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.
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.
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.
more
more from Food Inspiration
-
7 VIEWSFood Inspiration
-
44 VIEWSFood Inspiration
-
34 VIEWSFood Inspiration
-
862 VIEWSFood Inspiration
-
584 VIEWSFood Inspiration
-
11543 VIEWSFood Inspiration
-
526 VIEWSFood Inspiration
-
11456 VIEWSFood Inspiration
-
142 VIEWSFood Inspiration
-
372 VIEWSFood Inspiration
-
321 VIEWSFood Inspiration
-
535 VIEWSFood Inspiration
-
34 VIEWSFood Inspiration
-
483 VIEWSFood Inspiration
-
1166 VIEWSFood Inspiration
-
24613 VIEWSFood Inspiration