Ready, get seeeeeeeeeeeeeeeet, go! Oh wait, I forgot to say what you must do when I say "go". Everyone turn their clocks back 24 hours. Wheeeeeoooooooosh!
Okay, great, now that we're smack-bang in the middle of Meat-Free Monday, I can present you with this amazing vegetarian tart. What? Oh it's actually Vegan Tuesday today? Yes well, this tart has been calling my name the whole day and I just couldn't turn it's creamy redpepperiness down. Nor it's flaky filo crust. To hush the angry mob of vegans out there (just kidding, I admire you guys), I will say that I do have a vegan recipe planned for this week. Just not for today. It's a creamy (but cream-less) spicy indian curry. Happy now?
Okay, great, now that we're smack-bang in the middle of Meat-Free Monday, I can present you with this amazing vegetarian tart. What? Oh it's actually Vegan Tuesday today? Yes well, this tart has been calling my name the whole day and I just couldn't turn it's creamy redpepperiness down. Nor it's flaky filo crust. To hush the angry mob of vegans out there (just kidding, I admire you guys), I will say that I do have a vegan recipe planned for this week. Just not for today. It's a creamy (but cream-less) spicy indian curry. Happy now?
Great, let's get to it then. TheHusband (being a big quiche lover, and this being rather similar to a quiche) sang this tart's praises. And honestly, would you argue with him?
Roasted Red Pepper & Leek Ricotta Tart
Adapted from David Lebovitz' Herbed Ricotta Tart
Serves 4 - 61 small red pepper
200g baby leeks, sliced into rings
1tsp olive oil
285g ricotta
1 egg
1/2 cup cream
1/2 cup milk
1 tsp salt
freshly ground pepper
1 1/2 tsp fresh thyme
250g filo pastry
2 tbsp melted butter, to brush pastry with
1. Place whole red pepper in oven on maximum temperature to grill for about 15 minutes, until blistered and skin black in parts. Remove from oven, let cool slightly and peel skin off. Remove pips and cut into small pieces.
2. Heat olive oil in a small frying pan and gently fry the leeks until softened and glossy (about 5 - 7 minutes).
3. Mix ricotta together with milk, cream and eggs in a large mixing bowl until smooth. Season with salt and pepper and stir thyme through.
4. Line a 20 x 20 cm oven dish with layers of filo pastry, lightly brushing with butter on top of each sheet.
5. Scatter leeks and red pepper onto the pastry, then pour ricotta mixture on top.
6. Bake at 200C for 45 minutes, or until firm.
Serve with a side salad.
Would also be great as a starter, baked as individual little tartlets in a muffin tin.
Nutritional info (per serving): Calories 437.5, Total fat 25.1 g, Saturated fat 14.2 g, Polyunsaturated fat 1.0 g, Monounsaturated fat 7.0 g, Cholesterol 115.5 mg, Sodium 586.1 mg, Potassium 231.6 mg, Total carbohydrate 39.0 g, Dietary fiber 2.0 g, Sugars 5.0 g, Protein 15.2 g
Good source of: Vitamin C 56.1 %, Vitamin A 45.9 %, Calcium 19.7 %, Selenium 17.3 %
4 comments:
That tart looks like real comfort food.
I checked out your Vegan Tuesday link, I had not come across that one, so found it an interesting read. Thanks for sharing.
By the way, my second attempt for Vegan Tuesday did not go according to plan, but I tried and will try again.
Mangocheeks, I think the key is not to give up when something doesn't go to plan on a particular occasion - just try again next time. I'd like to think that every bit we do can make a difference not only to the environment but to our health as well.
And with the vast amount of yummy vegan recipes available on the internet, there's no reason to feel done in.
That looks absolutely wonderful! Would be great for brunch with a simple salad.
Glad you liked my chicken/white bean chili. If you end up making it, defintiely let me know how it turns out.
Will do Olga! Thanks for the compliment.
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