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Roasted vegetable ricotta tart

June 21, 2018
This roasted vegetable ricotta tart takes root vegetables to the next level. The creamy ricotta filling and buttery puff pastry is sure to impress.


This roasted vegetable ricotta tart takes root vegetables to the next level. The creamy ricotta filling and buttery puff pastry is sure to impress.

Variety it is said is the very spice of life. If you are a regular follower of my posts you would notice that most of my recipes and posts are partial towards sugar and lean in favour of baking. So I thought why not mix it up a bit. As I was casually wandering amongst the various websites, I chanced to happen to read an article on Wikipedia about the basic human tastes and to my surprise saltiness is one of the most basic primal instincts that all humans including newborn infants can easily detect.

My curiosity unbound I read amazing stories of how countries have gone to war over this bespoke seasoning that since 6050 BC has been adding the basic flavour to food. I even recollected an interesting story from my own homeland, where 100,000 Indians walked for 25 days, 240 miles revolting against the occupying British Empire for levying taxes on salt that eventually led the sun setting on the empire. Surprisingly enough Salt tax was what lead to the French revolution.

Interestingly Salt has also been used in religious ceremonies for ages and not just as a preserving agent for food before electric refrigeration and its medicinal properties are innumerable to list.

This roasted vegetable ricotta tart takes root vegetables to the next level. The creamy ricotta filling and buttery puff pastry is sure to impress.

It was interesting to read that salt was also used as a currency and slabs of salt rocks were used as coins. Another curious & debatable anecdote that comes to mind is a case study that we did during my MBA with actual pilots who have been in crash landing situations in desserts who swear by a packet of common salt over water. They told us that salt would save your life in the scoring summer heat where water would do the exact opposite. Debatable like I said isn’t it?

What also piqued my curiosity is that salt is not just white in colour, I have been aware of the Himalayan Pink salt that has been gracing the shelves of supermarkets lately and the traditional Indian rock salt, but when THE SALT BOX contacted me to collaborate on a recipe to showcase their glorious gourmet salts I was floored. Their range of 100% natural salts fortified and blended with unique shapes and tastes was simply too irresistible to pass over.

roasted vegetable ricotta tart using black lava Cyprus salt


roasted vegetable ricotta tart-1

I was more than excited to try these exotic salts and the cool temperatures in Sydney were just the right impetus for me to get creative. I chose the NO.9 Cyprus black flake salt to add that final panacea to the colourful root vegetable tart using the buttery puff pastry as a base for an evening bake. The unique & exotic pyramidal shape of the salt crystals have been blended with active charcoal to give it that extra oomph.. That gorgeous jet black colour, the earthy taste & the delicate feel of it was certainly a winner all round. I urge you readers to look at their website for more interesting options that he has on offer. The fiery salts and the flamboyant finishers with their cousin smoky sisters that are on offer on his website are next on my menu. Watch this space as I am being converted. Variety is certainly the spice of life.

note – This post was sponsored by THE SALT BOX. My thoughts on cyprus black salt expressed, are own my own based on using this product.

Cyprus Lava black salt


roasted vegetable ricotta tart


roasted vegetable ricotta tart


roasted vegetable ricotta tart





Roasted Vegetable Ricotta tart

  • 2 Sheets of frozen puff pastry, thawed
  • 200g Ricotta drained
  • Vegetables chopped or sliced ( carrot, beetroot, pumpkin, sweet potato, Swiss brown mushroom and brocollini, zucchini )
  • 2 tbsp olive oil
  • 1 garlic clove mashed
  • Cyprus lave black salt
  • pepper
  • Thyme for garnishing

Preheat oven to 220°C (425°F). Place the pastry on a large oven tray lined with non-stick baking paper.Place two sheets of puff pastry together, overlapping by 4cm. Using a rolling pin, roll the sheets together to secure.Use a small sharp knife to gently score a 2cm border around the edge of the pastry and prick the centre with a fork.

In a pan heat 1 tbsp oil and toss in garlic and stir the chopped and sliced vegetables until slightly tender.Season it with salt.

Place ricotta in a small bowl, season it with salt, pepper and thyme. Spread the ricotta mixture over the pastry and top with the sautéed vegetables. Brush it with remaining oil, and cook for 18–20 minutes or until golden and pastry is cooked on the base. Garnish it with thyme and finishing it with salt to serve.



Roasted vegetable ricotta tart



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1 Comment

  • Reply Pat @ Wholesome Kitchen July 11, 2018 at 2:58 am

    This looks fantastic! I’ll be happy to make it!

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