easiest way to make homemade Vegetable ribbon tart

Halo, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vegetable ribbon tart. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegetable ribbon tart is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vegetable ribbon tart is something that I’ve loved my entire life.

Table of Contents


  • 2 sheets frozen puff pastry, just thawed
  • 500g ricotta
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 200g goat�s cheese, mashed
  • 1/2 cup (40g) finely grated parmesan
  • 200g butternut pumpkin, peeled
  • 1 small red or Red Garnet sweet potato, peeled
  • 1/2 small gold sweet potato, peeled
  • 2 carrots, peeled
  • 2 medium parsnips, peeled
  • 1 medium swede or turnip, peeled
  • 2 medium beetroot, peeled
  • Basil pesto, to serve
  • Baby rocket leaves, to serve


  • Step 1
    Preheat oven to 200C. Cut 1 pastry sheet into 3cm�thick strips. Line a 22cm (base measurement) square fluted tart tin with removable base with the remaining pastry. Place the pastry strips around edge to extend the border over edge of pan. Press to seal. Use a fork to prick all over the base.
  • Step 2
    Bake pastry for 20 mins or until golden brown and puffed. Use a clean tea towel to gently push the pastry base down to flatten.
  • Step 3
    Combine ricotta, egg, goat�s cheese and parmesan in a bowl. Season. Spoon into tart case and smooth the surface.
  • Step 4
    Use a vegetable peeler or mandolin to thinly slice pumpkin, combined sweet potato, carrots, parsnips, swede or turnip and beetroot into thin ribbons. Arrange vegetable ribbons in flower shapes over top of the tart, pushing into ricotta mixture to secure. Spray with olive oil spray and season.
  • Step 5
    Bake the tart for 20 mins or until light golden and vegetables are just tender. Serve warm or at room temperature with the basil pesto and rocket.

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