Spring Vegetable Tart

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Ingredients

1 1/2 Sheet Shortcrust Pastry thawed
300g Butternut Pumpkin cubed
1 tablespoon Olive Oil
1 1/3 cup Broad Bean podded, blanched, peeled
1/3 cup Pea frozen or fresh
150g Firm Ricotta crumbled
2 Egg whisked
3/4 cup Cream thickened

Nutritional information

13g
Protein
37g
Carbs
47g
Fat
2611
Calorie
2g
Fibre

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Spring Vegetable Tart

With olive oil...

Features:
  • Vegan

Eat tasty food and be healthy...

  • 1 hour
  • Serves 6
  • Medium

Ingredients

Directions

Fresh food and tart with vegetable.

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Steps

1
Done

Preheat oven to 200C. Line a 34cmx11cm fluted tart pan with pastry. Chill for 15 minutes. Trim edges.

2
Done

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

3
Done

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

4
Done

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

5
Done

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

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