Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 200C/fan 180C/gas 6. Roll the pastry out to a rectangle approximately 18 x 32 cm and mark a border 1 cm in from the edge. Lightly glaze the border with some of the beaten egg. Beat the ricotta with the rest of the egg then stir in the parmesan and thyme and season. Bake the tart base for 10 minutes then take out the oven, gently push the middle of the pastry down and spread over the filling. Cook for another 15 minutes until pale golden.
Take the tart from the oven and cool for 10 minutes. Whisk the dressing ingredients together, then toss the veg with the dressing and mint, scatter over the tart and finish with the pea shoots.