Zucchini and ricotta tart
serves
4
This courgette creation is the perfect well-rounded treat. Teresa’s book, Simple Healthy Recipes, is available via healthychef.com for $74.95.
Ingredients (14)
- 650 g (23 oz) zucchini, thinly sliced
- 1 teaspoon sea salt
- 1 tablespoon extra virgin olive oil
- 250 g (8 oz) firm ricotta
- 100 g (10 1/2 oz) Danish feta
- Juice from 1 lemon
- 2 tablespoons chives, chopped
- 60 ml (1/4 cup/2 fl oz) milk, your choice
- Leafy greens, to serve
- 1 x quantity Foolproof Pastry
Foolproof pastry
- 250 g spelt or plain flour
- Pinch of sea salt
- 170 g cold butter
- 60 ml (1/4 cup) cold water
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For the dough, combine the flour and salt in a mixing bowl. Grate the butter into the flour. Lightly toss the butter through the flour and using your fingertips, gently rub the butter into flour until you have a sandy texture. Add the water and mix lightly with a knife until a soft dough if formed. Don’t mix too much. Flatten the dough between 2 sheets of baking paper, then refrigerate for 30 minutes before using.
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2.To make the tart, preheat your oven 200° fan forced. Combine zucchini and salt in a bowl, then place in a colander for 15 minutes to allow any excess moisture to drain out. Roll the foolproof pastry in between the 2 sheets of baking paper until 30 cm in diameter.
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3.Transfer pastry and baking paper onto a baking tray. Smash ricotta and feta into a bowl, then mix through the chives and lemon zest. Spread the ricotta mixture onto the pastry, leaving a 3 cm border around the edges. Arrange the zucchini on top of the ricotta. Fold over the pastry to enclose the filling and brush with a little milk to glaze. Bake the tart for 45 minutes or until golden.
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4.Serve and enjoy with leafy greens drizzled with lemon juice and olive oil.
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