Last night I had a ton of vegetables in the fridge that needed to be used up so I whipped up this grilled vegetable and ricotta torte. I grilled the veg on the bbq and I even managed to avoid frying my face off, which is a big step in the bbq world for me! I've used asparagus, cherry tomatoes (from my garden), zucchini and fennel, but feel free to use any combination of vegetables. You can use homemade puff pastry or store bought for this recipe and it's up to you what type of pan you bake it in. I made 3" mini tortes and this recipe made 12 but you could also use a deep 8" or 9" tart pan.
Grilled Vegetable and Ricotta Torte
2 cups ricotta
1 cup grated mozzarella
1 large egg
1 tsp finely chopped fresh rosemary
1 finely chopped clove of garlic1/4 tsp dried red chili flakes (optional)
Pinch of salt and pepper
Grilled vegetables, approximately 2 cups
1 kg puff pastry (one batch)
Lightly oil your vegetables and sprinkle with salt and pepper. Grill until they are just cooked.Preheat your oven to 350 degrees F.
To make the ricotta mixture, combine the ricotta, mozzarella, and egg. Mix with a spatula until the egg is fully incorporated. Add the chopped rosemary, chopped garlic, chili flakes and salt and pepper.
Grease your tart pan and set aside. Flour your surface and roll your pastry out to 1/8" thickness. You will need both a top and a bottom. Line the bottom of the pan with the pastry and place a layer of grilled vegetables. Spoon the ricotta mixture over the grilled vegetables and top with a piece of puff pastry. Pinch the two pieces of puff pastry together and egg wash the top, sprinkling the top with a tiny amount of sea salt.
If using the 3" tart pans bake for approximately 40 minutes or until the pastry is lightly browned. If using the 8 or 9" tart pan bake for approximately 1 hour.