This freeform tart is an easy go to recipe and can be filled with anything you desire.
WINTER VEGETABLE AND RICOTTA TARTS
2 red onions, cut into wedges
2 small sweet potatoes, cutinto wedges
2 small potatoes, cut into wedges
1 parsnip, cut into wedges
6 cloves garlic
1/2 cup ricotta
1 egg yolk
finely grated zest of 1 lemon
1/3 cup finely grated parmesan
2 sheets ready rolled shortcrust pastry
salt and pepper
Preheat oven to 180C.
Place vegetables and garlic in a single layer on a baking tray lined with baking paper.
Drizzle with olive oil and season.
Roast for about 20-25 minutes until almost cooked through.
Remove from oven and set aside.
Squeeze garlic from its skin and place in a food processor with the ricotta, egg yolk, lemon zest and sage leaves.
(Set aside some sage leaves to top the tart).
Cut large circles from sheets of shortcrust pastry.
Work within an inner circle are leaving a 4cm border all round.
Spread each circle with the ricotta mixture and drizzle some parmesan on top.
Arrange vegetables on top and scatter remaining sage leaves.
Fold up the border of the pasty.
Brush pastry with egg wash.
Bake for about 35-30 minutes until golden.
Serve with salad of winter leaves.