Ricotta, Pink Peppercorn and Roasted Vegetable Tart

Method

1. Prepare the pastry
Line a flat baking sheet with non-stick parchment paper.
Unroll the puff pastry and score a 2cm border around the edge (do not cut through). Place in the fridge to chill.
2. Wilt the spinach
Place the spinach in a bowl with a splash of water. Microwave or steam until wilted. Leave to cool, then squeeze out as much water as possible and chop finely.
3. Make the filling
In a bowl, beat together the ricotta, 2 of the eggs, Parmesan and crushed Opies Pink Peppercorns. Season lightly with salt. Stir in the chopped spinach and chill until ready to use.
4. Cook the vegetables
Brush the aubergine and courgette slices with olive oil and cook on a hot griddle or frying pan until golden. Set aside.
5. Pre-bake the pastry
Preheat the oven to 190°C / Gas Mark 5.
Beat the remaining egg and brush it all over the pastry. Bake for 10 minutes until puffed and golden. Remove from the oven and gently press the centre of the pastry down, leaving the edges raised.
6. Assemble the tart
Spread Opies Red Onion Chutney over the base of the pastry. Spoon over the ricotta mixture and smooth into an even layer. Top with the roasted vegetables.
7. Final bake
Return the tart to the oven and bake for another 15 minutes until the filling is set and the vegetables are slightly browned.
8. To serve
Let the tart rest for 5 minutes before slicing. Serve with a drizzle of basil pesto and a crisp green salad.