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How to make Grilled vegetable, pesto and ricotta tart

Yield = 4
Prep time: 0:30
Cook time: 0:10
Total time: 0:40

Ingredients

  • Olive oil spray
  • 4 filo pastry sheets
  • 500g mixed marinated vegetables (we used chargrilled eggplant, roast capsicum and semidried tomatoes), well drained
  • 50g pitted kalamata olives
  • Zest and juice of 1/2 lemon
  • 250g low-fat fresh ricotta
  • 2 tablespoons good-quality basil pesto
  • Small basil leaves to garnish
  • Green salad, to serve (optional)

Method

  • Step 1 Preheat oven to 200°C. Lightly spray a 12cm x 35cm loose-bottomed tart pan with oil.
  • Step 2 Stack filo sheets on top of each other, spraying lightly with oil in between, then use to line the tart pan, trimming edges to fit.
  • Step 3 Line filo with baking paper, then fill with pastry weights or uncooked rice and bake for 3 minutes or until edges are lightly golden. Remove paper and weights and bake for a further 3-4 minutes until fi lo is crisp and golden. Set aside to cool for 15 minutes.
  • Step 4 Meanwhile, pat all the vegetables well with paper towel to remove excess oil, then cut into bite-sized pieces and toss gently with olives, lemon juice and a little pepper.
  • Step 5 Mix ricotta, pesto, lemon zest and some salt and pepper in a bowl, then carefully spread over the base of the cooled pastry. Arrange the vegetable mixture on top, sprinkle with basil leaves, then slice and serve with a green salad, if desired.