Autumn Vegetable Tart Recipe | Tesco Real Food
Use leftover slow-cooked ratatouille to make this gorgeous autumn veggie tart. With a creamy ricotta base and puff pastry, it makes a great lunchbox hero.
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
Ingredients
- 320g pack reduced-fat ready-rolled puff pastry
- 250g pack ricotta
- 700g leftover ratatouille excess liquid drained
- 1 egg, lightly beaten
- 20g grated pecorino
- 10g fresh flat-leaf parsley, finely chopped
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp wholegrain mustard
- 1 tsp clear honey
- 80g pack watercress, spinach and rocket salad
- 150g cherry tomatoes, halved
- ½ cucumber, chopped
- 1 small red onion, sliced
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