Ricotta & vegetable tart

Everyone will love a slice of this puff pastry tart topped with ricotta and green bean salad.

Recipe «Ricotta & vegetable tart» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 375g block frozen puff pastry, thawed, 1 egg, lightly beaten, 175g fresh ricotta, 1 garlic clove, crushed, 1/4 cup lemon juice , 1/3 cup pesto, 1/2 punnet cherry tomatoes, halved, 2 tbsp olive oil , 100g green beans, trimmed, halved, 2 handfuls rocket.

Ingredients:

• 375g block frozen puff pastry, thawed 
• 1 egg, lightly beaten 
• 175g fresh ricotta 
• 1 garlic clove, crushed 
• 1/4 cup lemon juice 
• 1/3 cup pesto 
• 1/2 punnet cherry tomatoes, halved 
• 2 tbsp olive oil 
• 100g green beans, trimmed, halved 
• 2 handfuls rocket 

Instructions

1. Preheat oven to 200°C.
2. Roll out the pastry on a lightly floured surface to a 30cm x 22cm rectangle.
3. Prick the base with a fork, brush with egg and place on a lightly greased baking sheet. Place in the oven for about 20 minutes, until lightly browned and cooked through.
4. Meanwhile, combine the ricotta with garlic and 2 tablespoons of the lemon juice. Remove the pastry from oven, spread with the ricotta mixture and top with the pesto and tomatoes.
5. Drizzle with half the olive oil, then return to oven for 5-8 minutes until the tomatoes are softened.
6. Meanwhile, combine remaining lemon juice and the oil with beans and rocket.
7. Toss to combine and season with sea salt and freshly ground black pepper.
8. Remove the tart from the oven and allow to cool slightly. Top with the rocket and green bean salad, slice and serve.