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£1.25Price per unit
£3.91/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 220˚C, gas mark 7. Put a large baking tray in the oven to heat up. Lay out a large piece of baking parchment and roll the 2 sheets of puff pastry together over it to make one larger rectangle, about 33cm x 23cm. Mix the ricotta and cream in a small bowl and season. Spread over the puff pastry, leaving a 5cm border on all sides. Layer over the aubergine, onion and chilli. Drizzle with the 60ml olive oil and season.
Lift the baking parchment with the uncooked tart onto the hot baking tray and bake for 30-35 minutes, rotating once, until the pastry is entirely baked through (it should be crisp on the bottom) and both the pastry and the aubergine are golden brown. Remove from the oven and allow to cool slightly, then drizzle with a little extra olive oil and top with the mint leaves. Cut into bite-sized pieces to serve.
Typical values per serving when made using specific products in recipe
Energy | 2,051kJ/ 494kcals |
---|---|
Fat | 39g |
Saturated Fat | 16g |
Carbohydrates | 25g |
Sugars | 3.9g |
Fibre | 3.1g |
Protein | 8.8g |
Salt | 0.7g |
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