Roasted tomato, olive and asparagus tart

Try our low-calorie, vegetarian tart recipe, topped with roasted tomatoes and asparagus and fresh rocket, for an easy dinner party idea.

Serves: 6

Time to make: 1 hr

Hands-on time: 15 mins

Ingredients

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2 sheets reduced-fat shortcrust pastry
olive spray oil
2 bunches asparagus, trimmed, halved
1 ½ cups reduced-fat ricotta
2 tablespoons finely grated parmesan
2 tablespoons chopped chives
¼ cup pitted black olives, chopped
250g cherry tomatoes, halved
1 tablespoon pumpkin seeds, lightly toasted
6 cups rocketarugulaX leaves, to serve
¼ cup balsamic dressing (1 part olive oil to 2 parts balsamic vinegar)

Instructions

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1 Preheat oven to 180°C. Lightly spray an 11cm x 34cm fluted tart tin with removable base with oil. Line tin with pastry, joining edges where necessary. Trim edges and discard excess pastry. Chill in fridge for 15 minutes.

2 Cover pastry shell with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes. Remove paper and weights and bake for a further 8–10 minutes or until golden. Set aside to cool slightly. Reduce oven to 160°C.

3 Meanwhile, steam or boil asparagus for 2 minutes or until tender. Refresh under cold running water.

4 Combine ricotta, parmesan, chives and olives in a medium bowl. Spread ricotta mixture evenly over pastry base. Arrange asparagus over ricotta, then top with tomatoes. Return to oven for 10–15 minutes or until tomatoes are wilted.

5 Sprinkle tart with pumpkin seeds and a handful of rocket. Serve with remaining rocket and balsamic dressing.

Nutrition Info (per serve)

Calories 304 cal

Kilojoules 1270 kJ

Protein 13 g

Total fat 15 g

Saturated fat 6 g

Carbohydrates 30 g

Sugar 5 g

Dietary fibre 4 g

Sodium 380 mg

Calcium 220 mg

Iron 2 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.