Baked Ricotta with Sauteed Vegetables
Author: 
Serves: 4
 
Ingredients
  • 500gm/1lb ricotta
  • 2 tbsp thickened cream
  • 50gm/ 2 tbsp creamy feta
  • 2 tbsp Parmesan, grated
  • 6 tbsp olive oil
  • salt and pepper
  • A sheet of puff pastry
  • 50 gm/2tbsp melted butter
  • 1 can diced tomato
  • ½ bunch of basil
  • 1 clove of garlic
  • 1 courgette
  • 2 red peppers under oil
  • A dash of balsamic vinegar
  • 1 green chili
Method
  1. Combine the first 3 ingredients and 2tbsp of olive oil in a food processor.
  2. Spoon into individual round dishes that have been greased and smooth the tops.
  3. Bake 180° C/350° F for 20-30 minutes or until lightly golden on top and set.
  4. Brush the sheet of pastry with butter and cut into circles the size of your ricotta dish.
  5. Place on baking paper and bake till golden next to the ricotta.
  6. Put the rest of the olive oil in a small saucepan.
  7. Add the garlic and tomatoes and simmer on low till fragrant but not too reduced.
  8. At the end, add roughly chopped basil and salt and pepper to taste.
  9. Dice the courgette, chili and red peppers and sauté in a little olive oil for a few minutes.
  10. Sprinkle in some vinegar and stir to mix. Season.
  11. Place a pool of tomato sauce on a plate.
  12. When the ricotta is cooked, unmold it onto the sauce.
  13. Place a circle of pastry on the ricotta.
  14. Spoon over the cooked vegetables.
  15. Sprinkle with grated Parmesan and serve.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/baked-ricotta-with-sauteed-vegetables/