Puff pastry tart with grilled vegetables

Serves : 4

Preparation time: 20 minutes

Cooking Time: 30 minutes

Ingredients

• 1 red bell pepper, cut into strips
• 1 zucchini, in strips
• ½ eggplant, sliced
• 1 red onion, thinly sliced
• 120 ml (8 tbsp.) olive oil
• 4 sprigs thyme, leaves removed
• 1 pure butter puff pastry
• 250 ml (1 cup) ricotta, drained
• 1 clove garlic, chopped
• 8 basil leaves, chopped
• 60 ml (4 tbsp.) parsley leaves, chopped
• 60 ml (4 tbsp.) white balsamic vinegar
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. On an ovenproof baking sheet lined with a silicone mat, place the peppers, zucchini, eggplant and onion, sprinkle with some of the olive oil, sprinkle with thyme, salt and pepper and bake for 30 minutes.
3. Meanwhile, place the puff pastry on an ovenproof baking sheet lined with a silicone mat. Using a fork, prick the pastry, place an ovenproof tray on top and bake for 10 to 15 minutes.
4. Once golden, leave to cool.
5. In a bowl, mix ricotta, garlic, basil, parsley, salt and pepper.
6. Spread the ricotta, roasted vegetables, remaining olive oil and balsamic vinegar over the puff pastry.