• Serves6
  • CourseMain meal
  • Prepare20 mins
  • Cook35 mins
  • Total time55 mins
  • Pluscooling

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Ingredients

  • 2 215g sheets puff pastry, defrosted
  • 250g ricotta
  • 50g double cream
  • 250g aubergine (about 1 medium), very thinly sliced
  • 1 small red onion, thinly sliced
  • 2 red chillies (approx. 1-2), thinly sliced
  • 60ml olive oil, plus extra for drizzling
  • ½ 25g pack mint, leaves torn

Method

  1. 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.

  2. 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.

Nutritional

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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Overall rating (5/5)

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