Courgette Carrot and Red Pepper Tart
Bright, colorful, and bursting with fresh, garden-inspired flavors, this Courgette, Carrot, and Red Pepper Tart is the perfect vegetarian centerpiece for any meal. Crafted with a flaky puff pastry base, this easy yet elegant tart features a creamy ricotta and parmesan filling, delicately seasoned with garlic and thyme. The thinly sliced ribbons of courgette, carrot, and vibrant red pepper are artfully arranged, creating a stunning visual appeal before being roasted to tender perfection in the oven. Ready in just 50 minutes, this recipe is ideal as a light lunch, show-stopping appetizer, or festive brunch addition. Serve warm or at room temperature and watch as this savory tart steals the spotlight. Great for impressing guests, it’s as delicious as it is beautiful!
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Recipe Information
Ingredients
- 1 sheet ready-rolled puff pastry
- 1 medium courgette
- 1 medium carrot
- 1 red bell pepper
- 2 tablespoons olive oil
- 150 grams ricotta cheese
- 1 egg
- 1 garlic clove
- 50 grams parmesan cheese (grated)
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Trim the courgette and carrot. Use a vegetable peeler to slice them into thin ribbons. Slice the red pepper into thin strips.
Place the courgette, carrot, and red pepper in a bowl. Drizzle with 1 tablespoon of olive oil and toss to coat evenly.
In a small mixing bowl, combine the ricotta cheese, egg, grated garlic, parmesan cheese, thyme leaves, salt, and black pepper. Mix well to create a smooth filling.
Unroll the puff pastry onto the prepared baking sheet. Using a knife, lightly score a border about 2 cm from the edge, being careful not to cut all the way through the pastry. This will help create a raised crust.
Spread the ricotta mixture evenly over the inside of the scored border.
Arrange the vegetable slices on top of the ricotta mixture in a colorful, overlapping pattern.
Brush the remaining 1 tablespoon of olive oil over the exposed vegetables to help them roast beautifully.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed, and the vegetables are tender.
Remove the tart from the oven and let it cool slightly before slicing and serving. Enjoy this tart warm or at room temperature!
Nutrition Facts
Calories |
1145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 2466 mg | 107% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 11.3 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1257 mg | 97% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1155 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
