GORDON RAMSAY RECIPES | Vegetable Ribbon Tart with Pesto and Ricotta by Gordon Ramsay

This delicious vegetable tart is filled with a layer of homemade pesto and ricotta and top with a spiral of thinly sliced ribbons of zucchini and carrots. Spelt flour gives the pastry a nutty flavour which works so well with the pesto filling. This vegetable tart is lovely for either lunch or as an appetizer.

Crust	Filling
100 g White spelt flour 100 g Whole spelt flour 1/4 tsp Black salt 100 g Cold butter, cubed 20 g Gruyere, finely grated 30 ml Buttermilk	350 g Carrots 400 g Zucchini 150 g Homemade pesto 100 g Ricotta 1-2 tbsp Avocado oil Black salt and freshly ground black pepper

Tip the flours into a bowl with black salt. Add the butter and rub in using your fingertips until it resembles breadcrumbs. Stir through the cheese with a knife. Drizzle over buttermilk, then use the knife to stir it in until clumps of dough start to form. Turn out onto a work surface and bring the dough together with your hands into a smooth ball. Alternatively, you can make the pastry in a food processor. Shape into a disc, wrap in cling film and chill for at least 30 minutes.
Use a vegetable peeler or mandolin to thinly slice carrots and zucchini lengthways into long thin ribbons. Stir together the pesto and ricotta. Season with salt and pepper.
Preheat oven to 200C/400F. Lightly grease the base and sides of an 22cm tart pan with removable base. Roll pastry between 2 sheets baking paper until 3mm thick and large enough to line prepared pan. Press pastry into the pan. Trim edges. Line pastry with baking paper. Fill with pastry weights or rice. Bake for 10 minutes. Remove paper and weights or rice. Bake for a further 5 minutes or until light golden and just crisp.
Remove the tart shell from the oven and reduce oven to 180C/350F. Spoon the prepared filling into pastry case, pressing down gently with back of spoon to level.
Starting from the outside, arrange the vegetable ribbons to form concentric circles to fill the shell. Brush all over with the avocado oil, and sprinkle with freshly milled salt and pepper to taste. Return it to the oven and bake for 35-40 minutes until the vegetables are cooked through. Sprinkle some extra pine nuts over if desired. Slice into wedges to serve.

Chef Gordon Ramsay Recipes

Vegetable Ribbon Tart with Pesto and Ricotta by Gordon Ramsay

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