A tempting tart


Spring is in the air – it’s sunny and breezy and fresh in Sydney. For the rest of my Northern hemisphere friends,  I know it’s strange to hear of warm weather when snow is on the way for many of you! To celebrate spring I’ve made something filled with colourful vegetables: a spring vegetable tart.
It's made with eggs, plenty of fresh ricotta and slight hint of pecorino cheese.  I added peas, red and yellow capsicum, green onions and encased this mix in a deliciously light phyllo dough.  Of course, to enhance the flavours of the already sweet veggie blend, I added a touch of lemon and lots of chopped fresh mint, basil and parsley.
The texture of the filling was smooth and delicate with a slight bite to the vegetables. The pastry – while not ladened with butter – was still quite crunchy on the outside and became a wonderful accompaniment to the filling.  Even if it’s not summery where you are this is a great way to enjoy your vegetables!

spring vegetable tart
serves 8

2 eggs, lightly beaten
1 tsp sea salt
pinch black pepper
zest of 1/2 lemon
1 cup/200g fresh ricotta cheese
1/4/50g cup pecorino romano cheese
handful each chopped mint, basil and parsley
1/2 tbsp olive oil
3 sprigs green onion, sliced
1 clove garlic, sliced finely
3/4 cup/150g fresh peas
1/2 red capsicum, chopped into small pieces
1/2 yellow capsicum, chopped into small pieces
2 green chillis, sliced
1 tbsp white wine
8 sheet phyllo dough
a few tablespoons olive oil


Before you begin this recipe – a note on phyllo dough – it’s incredibly delicate and dries out in an instant. Take out of the package, roll out sheets and place a damp tea towel on top and work as fast as you can!
Place a fry pan on medium heat, once heated add 1/2 tbsp olive oil and then add garlic, onions, capsicum and cook for 2-3 minutes, add fresh peas and chillis and then add white wine. Cook for about another 5 minutes or until peas are just cooked. Place vegetable mixture (drain juices if too wet) on plate and let cool.
In a medium sized bowl, add beaten eggs, sea salt, lemon zest, pepper, ricotta and pecorino cheese and mix well. Toss in fresh herbs and mix in cooled vegetable mixture
I used a 14 x 5 inch fluted pan (use any rectangular pan you might have). Brush pan with oil and lay one sheet of phyllo dough – you can do this any way you like – I simply folded the layers and placed slightly off centre – alternating each side so to create a bit of hangover on the sides for a crust. Once you layer the sheet of dough, brush with oil and place another – continually doing so until all sheets have been used. Add in mixture and bake for about 35-40 minutes or until mixture is set and crust is golden. Take out and sprinkle with more fresh mint.


 

15 comments:

  1. A beautiful tart - I can definitely see the freshness of spring in it. :)

    ReplyDelete
  2. This looks delicious! It's starting to get cold here and - while I love the holidays - I miss spring and summer, so this post is like a breath of fresh air for me!

    ReplyDelete
  3. What a gorgeous tart! Lovely clicks!

    ReplyDelete
  4. love the bursts of reds and yellows in the tart - and I'm totally digging the addition of chili!

    ReplyDelete
  5. This is so pretty, I love all the colours and it's nice to be reminded that somewhere in the world it is Spring!!

    ReplyDelete
  6. Your tart looks so beautiful and light. Love this!

    ReplyDelete
  7. Thanks for the lovely comments friends - hope you the tart try it out even it's chilly outside!

    ReplyDelete
  8. That is a very tempting tart. And it is lunch time. And I would love a slice right now.

    ReplyDelete
  9. This looks lovely! I love the crispy pastry flaking off at the edges...

    ReplyDelete
  10. Gorgeous colors and so eye pleasing...

    ReplyDelete
  11. This looks absolutely marvelous. I'll bookmark it for when spring comes back around to Boston (USA)!

    ReplyDelete
  12. Yes we are heading deep into fall...but as I do live in S. California my garden is still a happy place and my herds still abundant :) This looks fantastic and I sure tastes even better :)

    ReplyDelete
  13. oh my these looks so fantastic. Fresh ricotta is one of my fav to use in tart and with phyllo dough it looks so perfect.

    ReplyDelete