Roast Vegetable Tart

This roast vegetable tart is healthy, tasty and so easy to make

Once again, I've made a delicious meal from a recipe in one of my favourite food magazines. I've posted about this before: a large food chain store publishes its own food magazine which contains ingredients and products sold on the shelves. Last week I served the above roast vegetable tart as light supper meal; it went down a treat.

Roast Vegetable Tart (PnP Fresh Living Magazine September 2009)

A fabulous light meal served with mashed potatoes and a crisp green salad.

(Serves 4)

1 roll puff pastry (defrosted)
1 extra large egg, beaten
1 cup ricotta cheese (I used fat-free cottage cheese)
1 bunch (200g) asparagus, washed and trimmed
1 packet (250g) cherry tomatoes, halved
½ packet back bacon, cut into strips (I omitted this; vegetarians were in the majority!)
Salt and ground black pepper
½ tub basil pesto
Rocket, for serving

Preheat oven to 200°C.
Trim edges of the pastry; this helps it to rise better
Use a butter knife to gently score a 2cm border onto pasty.
Take care not to cut all the way through.
Place the pastry on a greased baking tray
Lightly brush scored pastry border with egg
Roughly spread ricotta onto pastry, excluding border
Toss asparagus, tomatoes, bacon and seasoning into a bowl
Season and scatter on top of ricotta
Bake for 25 – 30 minutes, until cooked through and golden brown
Serve drizzled with pesto and top with rocket