Winter is well on its way now. With grey skies, plenty of rainy days and the darkness looming over us it is easier to feel down from time to time. The lack of sunshine certainly doesn't help anyone's mood! One of the good things this season is snuggling up on the sofa with a warm blanket whilst watching a good film and the next good thing I would say: put your apron on, get your pots and pans out and COOK!
This is also the season to think even more about food and spend time making delicious uplifting meals. That's pure therapy in my opinion.
One of them could be a vegetarian colourful tart like I made over the weekend. I have used pumpkin which is in season now and have paired it with courgettes for a good colourful contrast.
It looks beautiful on the table and will certainly impress your guests!
- Prep Time : 45 minutes
- Cook Time : 35 minutes
Make the shortcrust pastry by mixing the flour, egg, diced butter and a pinch of salt on your working plan.
You need to make a smooth ball and then with the help of a rolling pin flatten the pastry and lay it on a round baking tray for tarts. Bake at 180C or 350F for about 15 minutes until slightly golden
Peel the pumpkin, wash the zucchini and with a knife or with the help of a mandolin slice them as thin as possible (about 2 mm thick). If you find it tricky you can grill the vegetables on a griddle pan or in the oven to soften them a little
Take the tart out of the oven. In a bowl mix the ricotta, the egg, salt and pepper and Parmesan. Then spread it over the tart
Lay the vegetables in a circle over the tart very close to each other
Brush the vegetables with olive oil
Bake at 180C or 350F for about 30-35 minutes