ButterCheeseOlive OilParmesanRicottaVegetarian

Vegetable & Ricotta Rose Tart

Gorgeous to behold, delicious to taste, our vibrant Vegetable Rose tarte is the perfect centrepiece for any feast: a delightful “English Rose”. The pastry for this tart is made with olive oil instead of butter, which is easier to combine and quicker to make. And there’s parmesan cheese in the pastry for an extra burst of flavour.

Prep Time: 40 mins
Cooking Time: 1 hour 15 mins
8 people

Used in this recipe

Ingredients

For the pastry

300g plain flour, plus extra for rolling
50g parmesan
1 tsp salt
1 tsp baking powder
150ml Filippo Berio Classico Olive Oil
125ml cold water

For the filling

190g jar Filippo Berio Tomato & Ricotta Pesto
250g ricotta
2 eggs
100g freshly grated parmesan
25g fresh breadcrumbs
2 courgettes
1 aubergine
2 large red peppers
1 large yellow peppers
Juice of 1 lemon
1-2 tbsp Filippo Berio Classico Olive Oil, plus extra for drizzling
Salt and pepper, for seasoning

Method

Place the flour, parmesan, salt and baking powder in a bowl and mix well. Pour in the Filippo Berio Classico Olive Oil and stir with a fork until a soft, ragged dough forms, gradually add the water. Gather into a ball with your hands and knead gently on a lightly floured surface for 2 -3 minutes or until the dough is smooth and slightly elastic.
Roll out the pastry on a lightly floured surface, so it is slightly larger than a 23cm, 4cm deep, flan tin and line the tin. Trim off any excess, then prick the base with a fork. Chill for 20 minutes.
Whilst chilling, prepare the vegetables. Using a mandolin or a sharp knife, slice the courgettes and aubergine lengthways as thinly as possible. Brush the aubergine slices with lemon juice as you go to prevent them from browning. Place the courgettes and aubergines in a bowl and drizzle with 1 tbsp Filippo Berio Classico Olive Oil to lightly coat. Core and deseed the peppers then cut each into 8 pieces. Place the peppers on a baking tray skin side up, then place under a preheated hot grill and cook until the skins have blackened. Place in a plastic bag to sweat and cool. When cool enough remove the blackened skin and place on kitchen paper to soak up excess moisture.
Preheat oven to 190ºC, Gas Mark 5. Preheat a baking sheet in the oven. Heat a large griddle pan, when hot cook the aubergine and courgette in batches for about 1 minute each side until slightly softened. Remove to a baking tray lined with kitchen paper to soak up any excess moisture.
Line the pastry case with baking paper, then fill with baking beans. Bake for 15 minutes, then remove the beans and paper and bake for 5 minutes or until lightly golden. Allow to cool slightly.
In a medium bowl, beat together Filippo Berio Tomato and Ricotta Pesto, ricotta, parmesan, breadcrumbs and eggs, season well.
Spoon the mixture into the pastry case. Reduce the oven to 180°C, Gas Mark 4. Stack a slice of aubergine, courgette and pepper on top of each other then, starting from one end, roll into a spiral. Put in the middle of the tart. Layer up another three vegetable slices, then wrap these around the spiralled vegetable in the centre. Continue until the tart is full and you have created a rose effect. Drizzle with Filippo Berio Classico Olive Oil.
Bake in the centre of the oven for 45-50 minutes until the vegetables are tender and the filling has set. Remove from the oven and leave to cool in the tin for 15 minutes. Serve warm or cold.

Classico Olive Oil

From £10.99

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. Delicious with everything from meat and poultry to your favourite vegetables. Oil comprising exclusively olive oils that have undergone refining and oils obtained directly from olives.