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Green Vegetables & Ricotta Tart With Parmesan Crust

Make Every Monday Meat-Free With This Green Vegetables & Ricotta Tart

Baker & Spice shares their recipe for Green Vegetables & Ricotta Tart with Parmesan Crust.

Green Vegetables & Ricotta Tart with Parmesan Crust

Baker & Spice

Green Vegetables & Ricotta Tart With Parmesan Crust


  1. 2cups All-purpose flour
  2. 1⁄2 cup Grated parmesan
  3. 150g Chilled butter
  4. 1 whole egg
  5. A pinch of table salt
  6. 2tbsp Ice water
  1. For mixing:
  2. 50g Ricotta
  3. 20g Parmesan
  4. 1 Sliced baby marrow
  5. 3 to 4 pieces Green beans
  6. 30g Green peas
  7. Rocket leaves - a handful
  8. 1tbsp Olive oil - 1tablespoon
  9. Maldon salt - a pinch


For parmesan crust dough:

  1. Take flour in a mixing bowl and add cold butter cubes. Rub butter & flour
    together to resemble sandy texture.
  2. Add salt, grated parmesan and whole egg. Bind the dough together with help of ice water. Wrap the dough with plastic & chill for at least 30minutes.
  3. Roll the dough at 2mm thickness, 20cm each diameter.
  1. Spread ricotta & parmesan mixed with salt, pepper & oregano. Leaving 1cm on the edge.

  2. Once tart is baked, add blanched baby marrow ribbons, blanched green beans & peas, rocket leaves, drizzle some olive oil & Maldon salt on top.

  3. Fold the dough from sides & cook on a baking paper in a preheated oven at 220degree for 15 to 20 mins.

Image Source: Baker & Spice
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