Skip to main content

What's Cooking? Spring Vegetable Tart

1 April 2022

#ValleysMag | A bit of fun |

URL copied

To celebrate the arrival of spring, give this delicious Spring Vegetable Tart a try. Using fresh ingredients, this recipe screams springtime! A great family meal, this tart will serve six people – you might even have some leftover for lunch!



  • 320g ready rolled puff pastry                                                     
  • 1 red pepper                                                                                
  • 1 yellow pepper                                                                          
  • 1 red onion                                                                                  
  • 1 courgette  
  • 4 garlic cloves  
  • 1 bunch of Basil  
  • 1 egg 
  • 100g cherry tomatoes  
  • 2tbsp Olive oil 
  • Salt & Pepper 


  • 250g ricotta 
  • 75g mature cheddar
  • Lemon zest


Nutrition (Per serving – 6 portions) 

Calories – 475g                               Saturates – 13g 

Protein – 13g                                   Carbs – 43g 

Total fat – 35g                                 Total sugars – 8.5g 

Fibre – 6g 


Instructions for cooking  

1. Unroll pastry onto baking sheet in baking tray. Fold all the sides in to a 2cm wide border, then crimp the border. Chill for 30 minutes.  

2. While chilling. Chop the peppers, onion and courgette and place into a large bowl. Add the chopped garlic and season generously with salt and pepper. Line another baking tray with baking paper and lay vegetables on it. Cover vegetables with 2tbsp of olive oil.  

3. Preheat oven to 200°c (180°c fan or gas mark 6). Prick pastry inside border well with a fork, then brush all over with beaten egg. Cook both pastry and vegetables in separate trays for 15-20 minutes or until pastry is golden and sandy to touch.  

Optional extra: In a bowl mix together ricotta, lemon zest and cheddar cheese with salt and pepper seasoning. Once tart base is cooked spread ricotta mixture within the tart boarders.  

4. Add cooked vegetables to tart base (or on top of ricotta base) and scatter over chopped cherry tomatoes and cheddar cheese. Place into the oven for a further 15-20 minutes until vegetables are cooked through.  

5. Remove from oven garnish with basil leaves, cut into desired portion size and serve.  


This story is from the Spring 2022 issue of our Trivallis Valleys Magazine. To read the full issue, visit our Valleys Magazine page.