Vegetable and ricotta tart with cabbage and fennel salad
I improvised this for lunch and it was so yummy - thought I would share. I used ready made puff pastry and cut into squares - I think it’s about 10cm by 10cm. Line a baking tray with paper and put the pastry on top.
Cook courgette, mushroom and leeks in a frying pan. Meanwhile mix ricotta with wholegrain mustard and a little parmesan.
Pile the ricotta mixture onto the pastry, leaving about 1.5cm free around the edges. Top with the cooked vegetables and bake at about 220 degrees Celsius for 15 mins.
While it was baking I toasted a few pinenuts in the pan and made the side salad which is just chopped red cabbage and fennel tossed with olive oil and balsamic vinegar.
Serve the tarts topped with pinenuts alongside the salad.
Vegetable and ricotta tart with cabbage and fennel salad
I improvised this for lunch and it was so yummy - thought I would share. I used ready made puff pastry and cut into squares - I think it’s about 10cm by 10cm. Line a baking tray with paper and put the pastry on top.
Cook courgette, mushroom and leeks in a frying pan. Meanwhile mix ricotta with wholegrain mustard and a little parmesan.
Pile the ricotta mixture onto the pastry, leaving about 1.5cm free around the edges. Top with the cooked vegetables and bake at about 220 degrees Celsius for 15 mins.
While it was baking I toasted a few pinenuts in the pan and made the side salad which is just chopped red cabbage and fennel tossed with olive oil and balsamic vinegar.
Serve the tarts topped with pinenuts alongside the salad.