How To Cook Vegetarian Tart With Ricotta, Asparagus And Zucchini - Recipe

Published on: 19/08/2021 | Last Updated: 24/08/2021
How To Cook Vegetarian Tart With Ricotta, Asparagus And Zucchini - Recipe

Learn how to cook "Vegetarian tart with ricotta, asparagus and zucchini". Delicious recipe.

Required products :

  • 1 large red pepper
  • 1 large yellow pepper
  • 3 large zucchini
  • 1 large eggplant
  • 2 bunches of asparagus
  • 4 lasagna crusts
  • 400 grams of cottage cheese
  • 2 teaspoons capers
  • 2 teaspoons lemon peel
  • 2 teaspoons parsley
  • 1/2 cup basil leaves
  • red beet leaves for decoration

Method of preparation :

Roast the peppers and peel them.

Cut the zucchini into long thin strips and grill them. Cut the eggplant into 5 mm thick circles, then grill them as well.

Clean the asparagus by cutting 2 cm from the back end and peel them. Boil them for a few minutes.

Boil the lasagna skins as indicated on the package and drain.

In a bowl, mix the cottage cheese with the lemon zest and capers.

Cover the terrine (rectangular shape) with cling film. Arrange the zucchini strips, overlapping them slightly at the end and letting them protrude beyond the walls of the form. Cut the pepper into 4 lengths and arrange on the zucchini.

Spread half of the mixture with the cheese and put two of the lasagna crusts, and arrange the asparagus on them. Arrange the eggplant, remaining crusts and cheese mixture. Finish with spices and red pepper. Wrap with zucchini, then cover with cling film. Refrigerate for a few hours.

When serving, turn the terrine over, remove the foil and arrange with a few beet leaves.


More on the topic:
  • Terrine with smoked salmon and cream cheese
  • Rice terrine with pork and pumpkin
  • Raspberry terrine with kisses
  • Chocolate terrine with cognac and glaze

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