The Grilled Recipes kitchen invites you to try Grilled vegetable, pesto & ricotta tart Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled vegetable, pesto & ricotta tart.
Lighten up with these healthy, fresh flavours that are ready in a flash.
Ingredients (serves 4)
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
Grated zest and juice of 1/2 lemon
250g low-fat fresh ricotta
2 tbs good-quality basil pesto
Small basil leaves to garnish
Green salad, to serve (optional)
Method
Preheat oven to 200°C. Lightly spray a 12cm x 35cm loose-bottomed tart pan with oil.
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.
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.
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.
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.
Source
delicious. - November 2009, Page 154
Recipe by Louise Pickford
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