Roasted Vegetable and Ricotta Tarts

As Annabel says these  are the quickest, easiest and most delicious tarts. Adding some pesto to taste gives them a real hit of flavour! Recipe by Annabel Langbein


  • 600g flaky pastry (bought or homemade)
  • 1 cup ricotta
  • 1/4 cup pesto e.g rocket or basil
  • 2 medium zucchinis
  • 8 small tomatoes
  • olive oil
  • salt and black pepper


  1. Heat oven to 220 degrees.
  2. Roll out pastry to 0.3cm thick and cut into 16 rounds, approx 11cm in diameter. Place on trays and chill until ready to cook.
  3. Combine ricotta with pesto and season to taste.
  4. Place a teaspoon on each pastry round and spread out, leaving a small clear space around the edge.
  5. Top each with a few slices of zucchini and tomato.
  6. Brush top with olive oil and season with salt and pepper
  7. Bake for 12-15 minutes, until puffed and golden and the bases are cooked through.
  8. If they brown too fast and the pastry isn’t fully cooked, reduce heat to 180 degrees to finish.

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