Broccolini, lentil, roasted vegetable and ricotta tart

This vegetarian tart serves 3 of your 5-a-day on top of a light filo pastry base. A great option for a lunch with friends.

Serves: 4

Time to make: 55 mins

Hands-on time: 15 mins

Ingredients

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Preheat oven to 180°C. Line 2 baking trays with baking paper. Place onion, capsicum and eggplant on one of the prepared trays and lightly spray with oil. Bake for about 20 minutes, or until golden and tender.
Meanwhile, in a steamer over a saucepan of simmering water, place broccolini. Cover and steam for 1–2 minutes, or until just tender. Refresh broccolini under cold running water, then drain. In small bowl, combine ricotta, basil and lemon zest.
Lay 1 sheet of filo on a flat surface and lightly spray with oil. Top with another sheet. Repeat the layering, spraying lightly with oil between each one. Place pastry on second prepared tray and spread with ricotta mixture, leaving a 3cm border. Sprinkle lentils over ricotta, then spoon over roasted vegetables. Top with broccolini and tomatoes. Roll the edges of the pastry inwards to make a border.
Lightly spray tart with oil and bake for 20 minutes, or until pastry is crisp and golden. Serve scattered with toasted almonds and extra basil leaves.

Calories 369 cal

Kilojoules 1540 kJ

Protein 14 g

Total fat 18 g

Saturated fat 6 g

Carbohydrates 35 g

Sugar 10 g

Dietary fibre 8 g

Sodium 220 mg

Calcium 150 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: Apr 2018

Ann Glamuzina November 26, 2021 at 3:29 pm #

I really liked the lightness of the filo pastry rather than a heavy pastry base. It was delicious! I sprinkled a little parmesan on top to serve – that gave it another nice flavour.

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