This seaweed inspired tart is perfect for a summers evening picnic at the beach, or packed lunch. The Sea Lettuce and Atlantic Dulse seaweeds add a salty umami twist and together with the roasted vegetables it has a good dose of delicious vegetables for all to enjoy.
Recipe adapted from Sharpham Cheese's website.
Serves 6. Time to prepare approx 50 minutes (including cooking)
- 320g puff pastry (make your own or purchase ready made)
- 250g Ricotta cheese
- 1 Lemon zested and juiced
- 1 Egg beaten
- 2 Peppers
- 1 Red onion
- 1 Courgette
- 3 tomatoes
- Extra virgin olive oil
- Sea Lettuce Flakes
- 25g Atlantic Dulse Leaves
- Preheat oven to 200c.
- In a large roasting tin, mix the chopped vegetables with plenty of olive oil and season generously. Par-roast in the preheated oven for approximately 20 minutes - until the vegetables are only just cooked but not yet caramelised - stirring occasionally. Remove from the oven and leave to cool.
- Line a baking tray with baking paper and roll the puff pastry out on top. Score a 1cm border around the pastry and either prick the middle with a fork, or score lightly with a knife. With a pastry brush, carefully brush beaten egg over the border, saving the rest of the egg for the ricotta.
- In a small bowl, mix the ricotta with plenty of salt and pepper, a generous sprinkle of Sea Lettuce flakes and chopped Dulse, half the basil leaves, zest and half the juice of the lemon. Stir through the remainder of the beaten egg thoroughly.
- Spread the ricotta cheese mixture over the pastry centre, avoiding the border. Cover with the cooled roasted vegetables, drizzle lightly with olive oil and return to the oven. Cook for approximately 25 minutes, or until the sides have puffed up and the base is cooked through and crispy. Check from time to time and if the vegetables are starting to catch, cover loosely with baking paper.
- Chop the remaining Atlantic Dulse leaves and Sea Lettuce over the top, add a further drizzle of olive oil, basil leaves and sprinkle of coarse sea salt.
This will keep well in the fridge for a few days in a sealed container. Seal once cooled.