Ricotta Tart with Vegetables and Herbs

Servings: 8 to 10 » Preparation: 30 mins » Cooking: 50 mins » Level: Medium
Ingredients:
  • 14 oz (400 g) frozen shortcrust pastry, thawed
  • 2 tablespoons extra-virgin olive oil
  • 2 leeks, thinly sliced
  • 2 carrots, cut in small cubes
  • 1 lb (500 g) ricotta cheese, drained
  • 3 tablespoons finely chopped mixed herbs (parsley, sage, thyme)
  • 2 large eggs, lightly beaten + 1 extra, to brush
  • 1/2 cup (60 g) freshly grated Parmesan
  • Salt and freshly grounded black pepper
  • 2 tablespoons milk

Procedure:
  1. Preheat the oven to 400 F (200 C/gas 6)
  2. Oil a 10-inch (25-cm) round baking pan
  3. Heat the oil in a large frying pan over medium heat. Saute the leeks in the oil until softened, about 5 minutes
  4. Add the carrots and saute for 5 minutes
  5. Place the ricotta in a large bowl and stir in the eggs, mixed herbs, cheese and vegetable mixture. Season with salt and pepper and mix well
  6. Roll out two-thirds of the pastry and press into the bottom and sides of the prepared pan
  7. Spoon the filling into the pan
  8. Roll out the remaining pastry and cut into long thin strips. Arrange over the pan in a lattice patter
  9. Mix the remaining egg with the milk and brush the top of the tart
  10. Bake until set and golden brown, 35-40 minutes
  11. Serve warm