Name: Spring vegetable tart
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 1 1/2 sheets shortcrust pastry, thawed; 300 gram butternut pumpkin, cubed; 1 tablespoon woolworths select australian extra virgin olive oil; 1/3 cup broad beans, podded, blanched, peeled; 1/4 cup frozen or fresh peas; 150 gram firm ricotta, crumbled; 2 eggs, whisked; 3/4 cup woolworths thickened cream

Spring vegetable tart

Welcome Spring with this delicious Spring vegetable tart - full of fresh, wholesome ingredients.

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Serves 6

Prep

20M

Cook

40M

Total

Ingredients

1 1/2 sheets shortcrust pastry, thawed

300 gram butternut pumpkin, cubed

1 tablespoon woolworths select australian extra virgin olive oil

1/3 cup broad beans, podded, blanched, peeled

1/4 cup frozen or fresh peas

150 gram firm ricotta, crumbled

2 eggs, whisked

3/4 cup woolworths thickened cream

Method

1.Preheat oven to 200°C. Line a 34cm x 11cm fluted tart pan with pastry. Chill for 15 minutes. Trim edges.

2.Bake blind for 10 minutes. Remove filling. Bake for 10 minutes. Reduce oven temperature to 180°C.

3.Toss pumpkin with oil on an oven tray. Bake for 25 minutes. Cool for 5 minutes.

4.Arrange pumpkin, beans and peas in the tart shell. Sprinkle over ricotta.

5.Pour over the combined remaining ingredients. Bake for 30 minutes. Serve.

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Ingredients

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