300g1 1/4 cup fresh ricotta or 12 ounces cream cheeseat room temperature and soft
300g2 cups feta cheesecrumbled
1tbspNoubess Hot and Spicy Original Sauce
Preheat the oven to 400 F. Grease a large deep sheet pan. Arrange the vegetables on the sheet pan.
In a bowl, mix garlic, oil, ground cumin, Noubess Garlic, and Herbs. Drizzle over the vegetables and cook for about 30 minutes or until the vegetables are tender.
Use the pastry to line the base and sides of the pans. Trim off the excess pastry. Using a fork, pierce the pastry base about 6 - 8 times (be careful not to pierce the dough all the way through). Refrigerate for 15 minutes. Bake for 10-15 minutes until the pastry is cooked and lightly golden. Set aside.
In a bowl and with a fork, mix the feta cheese and the cream cheese or ricotta cheese (whichever ones you’re using) and Noubess Hot and Spicy Sauce. Mix until well combine
With a spoon, spread the cheese mixture gently in the tart, using the back of the spoon to smooth the mixture. Place the tart pans back in the oven and bake for 15-20 minutes until the mixture is lightly golden
Place the cooked vegetables in a bowl. Drizzle the balsamic vinegar and mix well.
Top the cheese mixture with the vegetables. Top with fresh chopped parsley before servin
Use a baking sheet to place the tart before putting them in the oven for easy handling.