If you’re after an easy starter for your next dinner party, look no further than this broad bean and ricotta tart. The creamy cheese and flaky pastry is a match made in heaven!
- Serves8
- Cook time35 minutes
- Prep time20 minutes
Ingredients
- 2 cups (300g) frozen broad beans
- 1 cup (120g) frozen peas
- 2 cups (480g) ricotta
- 4 Coles Australian Free Range Eggs, lightly whisked
- ¼ cup coarsely chopped dill
- ½ cup finely chopped flat-leaf parsley
- ½ cup finely chopped mint
- ½ cup (40g) finely grated parmesan
- 16 sheets filo pastry
- 250g pkt Coles Australian Cocktail Truss Tomatoes, halved
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Lightly grease a 3.5cm-deep, 25cm x 35cm slice pan and line with baking paper.Step 2
Cook broad beans in a saucepan of boiling water for 2 mins. Add the peas and cook for 1 min or until tender. Drain well. Peel the broad beans and place in a large bowl with the peas. Add the ricotta, egg, dill, parsley, mint and parmesan, and stir to combine. Season.
Step 3
Spray 1 filo sheet with olive oil spray. Top with another sheet. Spray with olive oil spray. Repeat to make a stack of 8 filo sheets. Cover with a damp tea towel. Repeat with the remaining filo to make another stack. Cut each stack into four 15cm squares.Step 4
Divide ricotta mixture evenly among the filo squares, leaving a 1cm border. Arrange filo squares in 2 rows of 4 in the prepared pan, lifting edges of the filo to fit. Top with tomato. Season.Step 5
Bake for 25-30 mins or until pastry is golden brown and filling is set. Serve warm or at room temperature.