Exactly 10 years ago I ran a blog called Vegan Veronika. (A bit on the nose, but it got the idea across.) I found pleasure in creating plant based foods, but mostly, I must admit, I loved plating and playing with the various colors and textures on the plate. Though I am no longer vegan, or even vegetarian, I still find great pleasure in creating visually stimulating dishes, and serving them to the people I love. This summer I had a mild obsession over ricotta and vegetable tarts. Using vegetables which are in season, and getting creative with various colours and textures, I had a lot of fun creating these, and so I want to share them with you.
The Base: A Perfect Crust
The key to a good tart starts with the base. Whether you’re using a buttery shortcrust pastry or a lighter puff pastry, the foundation sets the tone for the rest of the dish. Some would prefer using a homemade shortcrust – it’s rich, buttery, flaky, and holds up well to the creamy filling and moisture from the vegetables. But for a lighter (and lazier) version, I almost always go for store-bought puff pastry, which has its own appeal with its delightful crispiness. (No shame in cutting corners sometimes)
The Ricotta Filling: Creamy, Dreamy, and Versatile
Next comes the ricotta filling, which always slightly varies depending on what I have in the fridge. It’s creamy and rich, slightly tangy, yet also light on the stomach. To make it more flavorful, I like to mix it with a little lemon zest, a generous amount of black pepper, and lots of fresh herbs like basil or parsley. It gives the filling a fresh, summery vibe that balances well with the grilled vegetables on top.
For a heartier filling, I’ve experimented with adding coarsely chopped anchovies, grated parmesan or even feta for a sharp, salty edge. The beauty of ricotta is that it can easily be adapted depending on what you’re in the mood for or what ingredients you have on hand.
Seasonal Veggies: The Star of the Show
Now, let’s talk vegetables. Summer is a time of abundance, with markets bursting with vibrant produce. Zucchini, tomatoes, fennel bulbs, and beetroot have been my favorites to use this season. Not only do they offer a variety of colors, but they each bring a unique texture and flavor to the tart. I love grilling them lightly beforehand to intensify their flavors and get rid of any excess moisture.
When assembling the tart, I have fun arranging the vegetables in a way that (almost) fulfills my artistic needs — thin slices of zucchini layered in spirals, cherry tomatoes nestled in between, drops of assembled beetroot infused goats cheese, or my favourite addition of them all: pickled caper berries (seriously, if you haven’t tried them already, you don’t know what you’re missing). Every tart feels like a mini canvas to play with.
And voilà! A simple, yet stunning, ricotta and vegetable tart that not only looks beautiful but tastes like summer on a plate. These tarts have been a hit at family dinners and at gatherings with friends alike. I think it’s the perfect way to show that meat doesn’t always have to be the centerpiece at a table, and that vegetables, especially when locally sourced and in season, can truly steal the show.
So, even though my Vegan Veronika days are behind me, my love for colorful, delicious dishes lives on. I hope this inspires you to get creative with what’s in season and enjoy the process of making something beautiful for yourself and those you care about.
Love, V
