- Preparation time
- Cooking time
- 7 oz 200 gr also frozen Peas
- 3,5 oz 100 gr diced Zucchini
- 1 potato 1 potato medium, peeled and diced Potatoes
- 3,5 oz 100 gr Ricotta Cheese
- 3,5 oz 100 gr or bacon, diced pancetta
- 1 lb 500 gr or 1 roll of readymade one shortcrust pastry
- 1 egg 1 egg Eggs
- 5 tablespoons 5 tablespoons freshly grated Parmesan Cheese
- 1 onion 1 onion Onion
- Extra Virgin Olive Oil
- Salt and Pepper to taste
In a non stick pan gently sauté the diced vegetables (zucchini, peas, onion, potato) with some extra virgin olive oil and diced pancetta or bacon. Cook gently until softened but not brown, add salt and pepper to taste, than remove from heat and let cool.
Roll the shortcrust pastry and lay it over a buttered tart tin. You can line the tart dish with greaseproof paper, if you prefer.
In a huge bowl mix ricotta with Parmesan cheese and egg. Do not over mix otherwise your tart will rise as a souflee. Then add the vegetables and quickly mix the tart filling before pouring it into the pastry case. Preheat oven 200°C/400°F/ gas mark 6. Cook for 20-30 minutes, or until turns golden brown. Serve warm or cold.
I almost never bake blind the pastry. If the pastry is thin and your oven works well, you do not need to bake blind.
Pastry might remain raw if the filling is too runny… in this case, add some extra parmesan cheese, or just move the tart in the lowest level of oven, for the last 5 minutes of baking.
This tart is a perfect starter as well as a sophisticated appetizer, or an healty snack for the afternoon.