Torta Rustica di Verdure e Formaggio (Savoury Vegetable and Cheese Tart)
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Ingredients
- 1 ready-rolled shortcrust pastry
- 1 courgette, sliced
- 1 red pepper, sliced
- 200 g ricotta
- 3 eggs
- 50 g parmesan, grated
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 835 kcal
- Protein
- 24.1 g
- Carbohydrate
- 63.2 g
- of which sugars
- 6.3 g
- Fat
- 52.7 g
- of which saturates
- 23.2 g
- Fibre
- 3.8 g
- Salt
- 2.02 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Line a tart tin with the pastry and prick the base with a fork.
- 2
Heat the olive oil in a pan and fry the courgette and red pepper for 8 minutes until softened.
- 3
Beat the eggs with the ricotta and parmesan, season with black pepper, then stir in the cooked vegetables.
- 4
Pour the mixture into the pastry case.
- 5
Bake for 30-35 minutes until set, golden and risen. Rest for 10 minutes before slicing to serve.
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