I have recently cut down from working 5 days a week to 4, one of the things I have been doing on my extra day off is "cooking ahead", cooking dishes that can be frozen and the heated up for dinner on the days when I do work. Tarts are great for this so I've been dishing them up once a week lately.
This tart was a great way to use up some odd bits and pieces that were lurking in the fridge. I cut up some Pumpkin, Eggplant and Zucchini, tossed them in some Olive Oil and sprinkled them with Morroccan Seasoning. They went into a moderate oven until they were cooked and starting to brown a little.
I set these aside to cool while I sliced up a Leek and cooked it gently until it was soft.
The Pastry was just a sheet and a half of bought Puff Pastry, I cooked this first and then spread Ricotta with Salt, Pepper, Fresh Oregano and Finely Grated Lemon Zest on top of it.
The Roasted Vegies and Leeks went on top and then a good sprinkling of Crumbled Bulgarian Fetta, back in the oven for ten minutes and it's ready!
I froze it when it had cooled down and it heated up beautifully a few days later.
No comments:
Post a Comment