Roast vegetable & ricotta tart

Detailed step-by-step description of how to cook the dish "Roast vegetable & ricotta tart". Try it by all means

Recipe «Roast vegetable & ricotta tart» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:35 minutes. To make this dish at home by prescription from the author Gomer would need: 1 large zucchini, halved crossways, 1 yellow or orange capsicum, halved, deseeded, 1 red onion, quartered into wedges, 2 large Roma tomatoes, quartered, 1 tbsp olive oil , 5 fresh thyme sprigs, plus extra to serve, Salt & freshly ground pepper, 1 sheet frozen ready-rolled puff pastry , 300g fresh ricotta.

Ingredients:

• 1 large zucchini, halved crossways 
• 1 yellow or orange capsicum, halved, deseeded 
• 1 red onion, quartered into wedges 
• 2 large Roma tomatoes, quartered 
• 1 tbsp olive oil 
• 5 fresh thyme sprigs, plus extra to serve 
• Salt & freshly ground pepper 
• 1 sheet frozen ready-rolled puff pastry 
• 300g fresh ricotta 

Instructions

1. Preheat oven to 180°C. Cut each zucchini half into quarters lengthways. Place the capsicum, zucchini, onion and tomato in a baking dish. Toss in the olive oil and scatter over the thyme. Season with salt and pepper. Roast for 1 hour 10 minutes. Set aside to cool slightly, then peel the skin off the capsicum and discard.
2. Increase the oven temperature to 220°C. Set aside the puff pastry for about 15 minutes to thaw. Line a baking tray with non-stick baking paper. Season the ricotta with salt and pepper. Cut the pastry in half then cut a 1cm border around the edge of each pastry piece, not cutting all the way through. Transfer to the lined tray.
3. Spread the ricotta over the pastry, within the border. Bake for 20-25 minutes or until the pastry is puffed and golden. Place the roasted vegetables on top of the ricotta. Scatter with extra thyme sprigs to serve.