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Prosciutto, zucchini & ricotta tart
Prosciutto, zucchini & ricotta tart
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Surprisingly simple recipe for an impressive tart that you must try!
Ingredients:
  • 2 sheets (25 x 25cm) frozen ready-rolled puff pastry, just thawed
  • 3 large zucchini, ends trimmed, very thinly sliced lengthways
  • 60.00 ml Baby Spinach With cashew & Parmesan Chunky Dip
  • 250g fresh ricotta
  • 3 prosciutto slices, halved lengthways
  • 5 mini roma tomatoes, halved
  • 50g feta, crumbled
  • Small fresh continental parsley leaves, to serve
Instructions:
  • Preheat the oven to 220°C. Line a large baking tray with non-stick baking paper. Place one pastry sheet on the tray, then top it with the second sheet to create a stack. Use a small sharp knife to create a 2cm-thick border around the pastry, without cutting all the way through. Cover with another sheet of non-stick baking paper and place another tray on top. Bake for 30 minutes until the pastry is crisp on the base.
  • Steam the zucchini until just tender for 3-4 minutes. Drain on paper towel to cool. Combine with dip in a medium bowl. Enjoy!
  • Spread the ricotta evenly on the pastry base within the border. Top with zucchini mixture, prosciutto, and tomato. Finish by crumbling feta over the top.
  • Lower the oven temperature to 180°C and bake until the pastry turns a beautiful golden brown, about 10 minutes. Finish by sprinkling with fresh parsley before serving.

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