Smashed bean tacos with fresh salsa

Ingredients

• 

  350g mushrooms, quartered

• 

  2 large zucchini, chopped

• 

  ½ cup roasted red pepper strips, drained

• 

  2 cloves garlic, crushed

• 

  2 tsp dried Italian herbs

• 

  1½ tablespoons olive oil, plus olive oil spray

• 

  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

1. 
   1

   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.

2. 
   2

   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.

3. 
   3

   Whisk ricotta, eggs and half the parmesan in a large bowl until combined.

4. 
   4A

   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.

5. 
   4B

   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.