Roast vegetable ricotta tart
Crisp filo pastry with ricotta and roasted veggies creates a heart-healthy savoury tart that’s tasty, satisfying, and perfect for sharing.
4 serves
20 m prep
75 m cook
Ingredients
350g cup mushrooms, quartered
2 large zucchini, chopped
½ cup roasted red pepper strips, drained
3 cloves garlic, crushed
2 tsp dried Italian herbs
1½ tablespoons olive oil, plus olive oil spray (see tip)
6 sheets filo pastry
500g fresh ricotta, crumbled
4 eggs
1/3 cup grated parmesan cheese
250g mixed cherry tomatoes, halved
2 green onions, thinly sliced
½ cup firmly packed fresh parsley leaves
Balsamic glaze, to serve
Method
Place mushrooms, zucchini, pepper strips, garlic and dried herbs in a large roasting pan. Drizzle over olive oil. Season with pepper. Toss well. Bake in a 200°C preheated oven for 25-30 minutes or until lightly browned and tender. Remove from oven. Cool.
Lightly spray a 25cm round springform pan and a sheet of the pastry with olive oil cooking spray. Fold the pastry sheet in half, place into prepared pan and lightly spray again with olive oil. Continue process with the remaining pastry sheets, overlapping them to cover base and side of tin.
Whisk ricotta, eggs and half the parmesan in a large bowl until combined.
Scatter half the roasted vegetables over base of pastry case. Top with ricotta mixture, spreading evenly. Scatter over remaining vegetables. Gently fold in the overhanging pastry edges and spray with olive oil. Sprinkle with remaining parmesan.
Place pan on a baking tray. Bake in 190°C preheated oven for about 50 minutes or until pastry is golden brown and filling is set. Remove from oven. Stand 20 minutes. Serve with combined tomatoes, onions and parsley. Lightly drizzle with balsamic glaze.
Tips
Step 1 can be completed a day ahead. Keep roasted vegetables covered in the fridge until ready to complete recipe.
Using olive oil cooking spray makes it easy to lightly oil the pastry sheets for a crisp and golden result.
Springform pans are available from supermarkets and kitchenware stores.
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Last updated10 November 2025