Chargrilled vegetable tart with whipped ricotta & black pepper

Chargrilled vegetable tart with whipped ricotta & black pepper

30 mins Prep · 25 mins Cook

Mediterranean flavours combine with a punch of black pepper in this savoury tart

Created by Spinneys
Prep time 30 minutes
Cook time 25 minutes
Serves 6
Cuisine Mediterranean
Diet Family Friendly
Preparation Moderate
Nutrition (per serving)
Calories 494
Fat 37g
Saturates 5g
Protein 17g
Carbs 26g
Sugars 11g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Preheat the oven to 160°C/gas mark 3. To make the tart base, place the almonds, dukkah, butter, black pepper, egg and food colouring in a food processor and process, scraping down the sides occasionally, for 3-4 minutes or until the mixture is fine and comes together. Press into a lightly greased 22cm loose-based fluted tart tin and refrigerate for 20 minutes.


Prick the base with a fork. Place on a large oven tray and cook for 15 minutes or until lightly golden. Set aside to cool.


Preheat a griddle pan over high heat until smoking. Generously brush the halved leeks, halved onions, and aubergine slices with olive oil and place on the griddle. Chargrill until black lines form and the vegetables are soft. Remove from the heat and season well.


Place the ricotta cheese and feta in a food processor with the chilli, lemon zest, garlic clove and seasoning and process until smooth and creamy. Season well with salt and pepper.


Fill the cooled tart case with the whipped ricotta then arrange the chargrilled vegetables on top. Scatter with the black olives and drizzle with some extra olive oil.