Wholemeal veggie and ricotta tart

October 1, 2020

1:30 hour

easy

6 - 8

This is a wholemeal based tart, healthy, full of fiber and a delicious and nutritious meal.

In this case I’ve used all the veggies I had on my fridge. Feel free to make changes and select your favourite choices. This pastry matches perfectly with all veggies given the tart a soft texture inside and crispy on the outside.

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Ingredients

Adjust Servings

	-For the pastry: 1 egg
	40 ml olive oil
	50 ml semi skimmed milk
	150 grs wholemeal flour Flour quantity may differ a little, pastry texture must be slightly soft.
	50 grs self raising flour
	A pinch of salt
	-For the filling: 200 grs spinach
	100 grs asparagus
	1 large onion
	1/2 yellow capsicum
	2 garlic cloves
	50 grs grated parmesan cheese
	250 grs light ricotta
	Salt
	Pepper
	Nutmeg

Directions

1.

For the pastry

Place the egg, olive oil, milk and salt in a medium bowl. Mix the ingredients together and add the flour little by little until you get a slightly soft texture.

Knead the dough and cover with cling film. Leave it in the fridge for 30 minutes.

Mark as complete

2.

Preheat oven and line the pastry

Preheat oven 180ºC up and down. Remove dough from the fridge, extend it with a rolling pin and line in the tart tin with parchment paper. Prick the bottom of the pastry with a fork to avoid to puff and bake blind for 10 minutes.

Mark as complete

3.

For the filling

Cook the spinach in a frying pan with 2 tablespoons of olive oil until wilted. Remove from the heat, chop it finely and reserve. In the same pan, add 1 tablespoon of olive oil and cook the onion, garlic, capsicum and asparagus until slightly golden and soft (around 5 minutes).

Pour the mixture in a bowl, add the spinach, the egg, the ricotta and the parmesan cheese. Season to taste and let it cool.

Mark as complete

4.

Fill the pastry case and bake

Spread the filling over the bottom of the pastry case (previously blind baked). Bake for about 25/30 minutes until set and golden.

Mark as complete