Directions
Step 1
Preheat the oven to 200°C.
Step 2
Grease a tart dish and line with the pastry, rolling out or stretching to fit.
Step 3
Mix the ricotta, lemon juice and salt and pepper and spread over the bottom of the tart.
Step 4
Start from the outside edge, layering your veggie slices round in circles to form a spiral of colours. Repeat the circles until it meets in the middle.
Step 5
Drizzle with olive oil and season and bake for 30 minutes or until the veggies are cooked and the pastry golden.
Total time
50 mins
Prep time
15-20 mins
Cook time
30 mins
Serving
4-6
Difficulty
Moderate
Print-friendly
Ingredients
- ½ pack LeaderBrand Pure’n Ezy Baby Beets, thinly sliced
- ½ pack LeaderBrand Baby Spinach
- 1 sheet short crust pastry
- 200g ricotta
- 1 lemon, juice of
- Salt and pepper to season
- Olive oil
- 1 eggplant, thinly sliced
- 1 large carrot, thinly sliced
- 1 capsicum, thinly sliced
FEATURED PRODUCTS
BABY SPINACH
Creamy, smooth, and very nutritious! Toss through another salad, add a handful to a smoothie or cook with many other dishes.
- Available All Year Round
- Gisborne
- Washed & Ready To Eat
- Good source of Folate
- Source of Vitamin A
PURE’N EZY BEETROOT
Pure and simple with nothing added, our beetroot is 100% grown, packaged, and perfectly cooked here in New Zealand.
- Available All Year Round
- Chertsey
- No Additives or Preservatives
- Source of Niacin (Vitamin B3)
- Good source of Folate & Vitamin B6
