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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Try our low-calorie, vegetarian tart recipe, topped with roasted tomatoes and asparagus and fresh rocket, for an easy dinner party idea.
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.
Calories 304 cal
Kilojoules 1270 kJ
Total fat 15 g
Saturated fat 6 g
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