This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.Preheat oven to 180ºC. Lightly grease a 22cm loose-bottomed, fluted tart pan.
2.Join pastry along one edge, pressing well. Ease into pan, pressing into the sides. Rest in fridge for 20 minutes.
3.Line pastry case with baking paper and fill with baking weights. Bake blind for 10 minutes. Remove paper and weights. Bake for a further 5 minutes. Cool.
4.In a medium bowl, whisk ricotta, parmesan, eggs, garlic and lemon zest until combined. Season. Spread mixture into pastry case.
5.Place sliced vegetables separately into a microwave-safe bowl with a splash of water. Cover with cling film. Microwave on high for 2 minutes until softened. Drain. Pile into tart case with roasted capsicum.
6.Drizzle vegetables with oil and season. Bake for 20-25 minutes until vegetables are tender. Serve drizzled with pesto and accompany with salad.