Mediterranean Vegetable Tart with Wild Garlic Pesto

For the pesto, finely blend roasted pine nuts with wild garlic and olive oil. Stir in grated Parmesan and season with salt and pepper.

For the tart, lay out the puff pastry flat and spread the ricotta on top. Leave 5 cm of the edge free.

Halve the cherry tomatoes, cut the melanzani and zucchini into thin strips, and roughly chop the dried tomatoes and olives.

Spread everything on the ricotta, fold in the edge and bake in the preheated oven at 170 °C convection oven for about 30 minutes.

Drizzle the finished vegetable tart with wild garlic pesto and serve.

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