Ricotta tart

Cooking Vegetarian Ricotta tart

For a beautiful brunch dish or summer starter, serve this vegetarian tart.

Lables: Vegetarian Fish free Peanut free Sesame free Shellfish free Tree nut free
  1. Preheat the oven to 180C. Place the tart shell in the oven for 5 minutes.
  2. Beat the cheeses, eggs and chives in a bowl, then season. Use mixture to fill tart shell. Bake for a further 10 minutes.
  3. Meanwhile, place the tomatoes on a baking tray, brush with oil and season. Roast in the oven for final 5 minutes of tart cooking time or until soft.
  4. Whisk together the oil and vinegar.
  5. Serve the tart warm with tomatoes, salad leaves and dressing.

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1 frozen savoury tart shell
400g ricotta
2 tbsp grated parmesan or vegetarian hard cheese
2 eggs
2 tbsp chopped chives
12 cherry tomatoes
1 tbsp olive oil, plus extra to brush
1 tbsp balsamic vinegar
Salad leaves, to serve

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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