Vegetable & Ricotta Rose Tart
Gorgeous to behold, delicious to taste, our vibrant Vegetable Rose tarte is the perfect centrepiece for any feast: a delightful “English Rose”. The pastry for this tart is made with olive oil instead of butter, which is easier to combine and quicker to make. And there’s parmesan cheese in the pastry for an extra burst of flavour.
For the pastry
- 300g plain flour, plus extra for rolling
- 50g parmesan
- 1 tsp salt
- 1 tsp baking powder
- 150ml Filippo Berio Classico Olive Oil
- 125ml cold water
For the filling
- 190g jar Filippo Berio Tomato & Ricotta Pesto
- 250g ricotta
- 2 eggs
- 100g freshly grated parmesan
- 25g fresh breadcrumbs
- 2 courgettes
- 1 aubergine
- 2 large red peppers
- 1 large yellow peppers
- Juice of 1 lemon
- 1-2 tbsp Filippo Berio Classico Olive Oil, plus extra for drizzling
- Salt and pepper, for seasoning
- Place the flour, parmesan, salt and baking powder in a bowl and mix well. Pour in the Filippo Berio Classico Olive Oil and stir with a fork until a soft, ragged dough forms, gradually add the water. Gather into a ball with your hands and knead gently on a lightly floured surface for 2 -3 minutes or until the dough is smooth and slightly elastic.
- Roll out the pastry on a lightly floured surface, so it is slightly larger than a 23cm, 4cm deep, flan tin and line the tin. Trim off any excess, then prick the base with a fork. Chill for 20 minutes.
- Whilst chilling, prepare the vegetables. Using a mandolin or a sharp knife, slice the courgettes and aubergine lengthways as thinly as possible. Brush the aubergine slices with lemon juice as you go to prevent them from browning. Place the courgettes and aubergines in a bowl and drizzle with 1 tbsp Filippo Berio Classico Olive Oil to lightly coat. Core and deseed the peppers then cut each into 8 pieces. Place the peppers on a baking tray skin side up, then place under a preheated hot grill and cook until the skins have blackened. Place in a plastic bag to sweat and cool. When cool enough remove the blackened skin and place on kitchen paper to soak up excess moisture.
- Preheat oven to 190ºC, Gas Mark 5. Preheat a baking sheet in the oven. Heat a large griddle pan, when hot cook the aubergine and courgette in batches for about 1 minute each side until slightly softened. Remove to a baking tray lined with kitchen paper to soak up any excess moisture.
- Line the pastry case with baking paper, then fill with baking beans. Bake for 15 minutes, then remove the beans and paper and bake for 5 minutes or until lightly golden. Allow to cool slightly.
- In a medium bowl, beat together Filippo Berio Tomato and Ricotta Pesto, ricotta, parmesan, breadcrumbs and eggs, season well.
- Spoon the mixture into the pastry case. Reduce the oven to 180°C, Gas Mark 4. Stack a slice of aubergine, courgette and pepper on top of each other then, starting from one end, roll into a spiral. Put in the middle of the tart. Layer up another three vegetable slices, then wrap these around the spiralled vegetable in the centre. Continue until the tart is full and you have created a rose effect. Drizzle with Filippo Berio Classico Olive Oil.
- Bake in the centre of the oven for 45-50 minutes until the vegetables are tender and the filling has set. Remove from the oven and leave to cool in the tin for 15 minutes. Serve warm or cold.