Everyday for the past 7 months (Oh, has it really been that long?) I have promised myself that I would sit down in front of my laptop and write a new post.
Everyday for the past 7 months I have come up with an excuse not to sit down in front of my laptop and write a new post.
I read somewhere once that you should never apologize for not posting on your blog/website. But the rest of that post went on to say that the reason you should never apologize is because you should post regularly.
What can I say? Everyone is busy. We all have commitments and priorities that take up our time.
Have I been busier than usual? Yes, I think it’s fair to say that I have.
But this happens to me occasionally. Things get hectic and Frutto della Passione and everything computer/Internet related gets put on the back burner.
I’m back with something easy and straight forward. I love this in winter as both an appetizer and a main.
When serving it as an appetizer, I like to bake it in muffin tins in order to create individual sized portions.
When serving it as a main course, I like to bring the whole tart to the table and cut it in front of my guests.
The lovely thing about this dish is it’s versatility and you can swap out ingredients for seasonally available vegetables all year long.
450 gr mixed, grilled or roasted vegetables: I use egg plant, potato, zucchini, carrots, parsnip, onion, red pepper, mushrooms
500 gr ricotta
65 gr maasdam (or similar)
50 gr parmigiano
salt and pepper to taste
450 gr puff pastry
Pre-heat your oven to 180°C.
Line a tart tin (or muffin tins) with the pastry. Pour the cooked vegetables into the lined tin and spread them evenly. If you are using roasted vegetables, make sure to drain any liquid or oil.
Cover the vegetables as evenly as you can with the ricotta.
Cover the ricotta with the grated maasdam (or similar) and then sprinkle the grated parmigiano over that.
Fold the edges of the pastry inwards to cover most of the filling.
Bake until the maasdam has melted and the crust has turned a golden brown.