Grilled vegetable, pesto and ricotta tart

9 Ingredients

• 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

• Zest and juice of 1/2 lemon

• 2 tbsp good-quality basil pesto

• Small basil leaves to garnish

• Green salad, to serve (optional)

• Select all ingredients

5 Method Steps

• Preheat oven to 200°C. Lightly spray a 12cm x 35cm loose-bottomed tart pan with oil (Olive oil spray).

• Stack filo sheets (4 filo pastry 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 (500g mixed marinated vegetables (we used chargrilled eggplant, roast capsicum and semidried tomatoes), well drained) with paper towel to remove excess oil, then cut into bite-sized pieces and toss gently with olives (50g pitted kalamata olives), lemon juice and (Zest and juice of 1/2 lemon) a little pepper.

• Mix ricotta (250g low-fat fresh ricotta), pesto (2 tbsp good-quality basil 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 (Small basil leaves to garnish), then slice and serve with a green salad (Green salad, to serve (optional)), if desired.

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