Ricotta And Roasted Vegetable Tart

• 1 None large red pepper, thickly sliced
• 1 None large yellow pepper, thickly sliced
• 1 None medium courgette, coarsely chopped
• 100 g button mushrooms, quartered
• 350 g pumpkin, peeled, cut into 3cm pieces
• None None olive oil cooking spray
• 4 None sheets filo pastry, halved crosswise
• 2 None large eggs
• 150 g chunky basil pesto dip
• 500 g fresh ricotta

1. Preheat the oven to 200u0b0C/180u0b0C fan/gas 6. Line a baking tray with baking paper. Place the pepper, courgette, mushroom and pumpkin on the prepared tray and spray with oil. Bake for 15 mins or until tender.
2. Grease a 26cm x 16cm (base measurement) slice or brownie tin. Place one sheet of filo pastry in the prepared tin, extending the pastry 1-2cm above the edge of the tin, then spray with oil. Repeat the layers with the remaining pastry and oil.
3. Combine the ricotta, eggs and half the pesto in a large bowl. Spread the ricotta mixture in the pastry case. Top with roasted vegetables. Bake for 25-30 mins or until set. Remove from the oven. Stand for 5 mins.
4. Serve the ricotta slice with the remaining pesto.

red pepper, yellow pepper, courgette, button mushrooms, pumpkin, olive oil cooking spray, pastry, eggs, chunky basil

Taken from recipes-plus.com/api/v2.0/recipes/31703 (may not work)