Ricotta And Roasted Vegetable Tart - cooking recipe

Ingredients

1 None large red pepper, thickly sliced
1 None large yellow pepper, thickly sliced
1 None medium courgette, coarsely chopped
100 g button mushrooms, quartered
350 g pumpkin, peeled, cut into 3cm pieces
None None olive oil cooking spray
4 None sheets filo pastry, halved crosswise
2 None large eggs
150 g chunky basil pesto dip
500 g fresh ricotta

Preparation

Preheat the oven to 200\u00b0C/180\u00b0C fan/gas 6. Line a baking tray with baking paper. Place the pepper, courgette, mushroom and pumpkin on the prepared tray and spray with oil. Bake for 15 mins or until tender.
Grease a 26cm x 16cm (base measurement) slice or brownie tin. Place one sheet of filo pastry in the prepared tin, extending the pastry 1-2cm above the edge of the tin, then spray with oil. Repeat the layers with the remaining pastry and oil.
Combine the ricotta, eggs and half the pesto in a large bowl. Spread the ricotta mixture in the pastry case. Top with roasted vegetables. Bake for 25-30 mins or until set. Remove from the oven. Stand for 5 mins.
Serve the ricotta slice with the remaining pesto.