A lighter vegetable tart with ricotta, grilled zucchini and eggplant, served with fresh tomato salad.
160 gRicotta
Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.
1 eggChicken eggs
180 gZucchini
160 gEggplant
220 gTomatoes
15 gBasil
180 gPuff Pastry
1 tbspCooking oil
2 tspDressing oil
To tasteSalt
To tasteBlack Pepper
Slice zucchini and eggplant, brush with cooking oil, season with salt and black pepper, and grill for 3 minutes per side.
Mix ricotta with egg, basil, salt, and black pepper.
Spread ricotta over puff pastry, top with grilled vegetables, and bake at 200°C / 400°F for 22 minutes.
Toss tomatoes with dressing oil, basil, salt, and black pepper, then serve alongside the tart.