Chargrilled Vegetable Tart with Whipped Ricotta & Black Pepper

This hearty vegetarian dish by chef and food blogger, Katelyn Allegra, is a great option for brunch, lunch or a light dinner!
Chargrilled Vegetable Tart with Whipped Ricotta and Black Pepper
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Chargrilled Vegetable Tart with Whipped Ricotta and Black Pepper
October 18, 2018
Preparation Time 30 minutes
Cooking Time 25 minutes
Serves 4-6

Top Tip
If you’re on a budget, halve the filling and double up on the vegetables!

PHOTO BY Katelyn Allegra & Cassandra Upton
RECIPE BY Katelyn Allegra

INGREDIENTS

200g whole almonds, plus extra for garnish
1½ tbsp dukkah, plus extra for garnish
1 tbsp salted butter
1 tsp freshly ground black pepper
1 large spinneysFOOD Organic Free Range Eggs
A few drops of black food colouring
4-6 baby leeks, halved
4-6 baby onions, peeled amd halved
1 large aubergine, thinly sliced (or 6 baby aubergines, halved)
3 tbsp olive oil, for brushing
spinneysFOOD Salt and Black Pepper to serve
200g ricotta cheese
200g plain full-fat feta
Pinch of chilli flakes
Zest of 1 lemon
1 small garlic clove, crushed
50g black olives, to garnish

METHOD

  • 1

    Preheat the oven to 160°C/gas mark 3. To make the tart base, place the almonds, dukkah, butter, black pepper, egg and food colouring in a food processor and process, scraping down the sides occasionally, for 3-4 minutes or until the mixture is fine and comes together. Press into a lightly greased 22cm loose-based fluted tart tin and refrigerate for 20 minutes.

  • 2

    Prick the base with a fork. Place on a large oven tray and cook for 15 minutes or until lightly golden. Set aside to cool.

  • 3

    Preheat a griddle pan over high heat until smoking. Generously brush the leeks, onions, and aubergine slices with olive oil and place on the griddle. Chargrill until black lines form and the vegetables are soft. Remove from the heat and season well.

  • 4

    Place the ricotta cheese and feta in a food processor with the chilli, lemon zest, garlic and seasoning and process until smooth and creamy. Season well with salt and pepper.

  • 5

    Fill the cooled tart case with the whipped ricotta then arrange the chargrilled vegetables on top. Scatter with the black olives and drizzle with some extra olive oil.

NOTES

Top Tip
If you’re on a budget, halve the filling and double up on the vegetables!