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Ricotta and zucchini tart
Ricotta and zucchini tart
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Create a versatile ricotta tart perfect for spring, featuring endless topping options like tomato and basil or prosciutto and peach.
Ingredients:
  • 375g block frozen puff pastry, thawed
  • 1 egg, lightly beaten
  • 200g mascarpone
  • 200g ricotta, drained
  • 40.00 ml grated parmesan, plus extra shaved to serve
  • Finely grated zest of 1 lemon
  • 40.00 ml fresh flat-leaf parsley, finely chopped
  • 40.00 ml fresh chives, finely chopped
  • 3-4 zucchinis, sliced into long ribbons
  • Extra virgin olive oil, to drizzle
  • 120g pea
  • Basil leaves, to garnish
Instructions:
  • Preheat the oven to 200C and prepare a baking tray with parchment paper.
  • On a floured surface, roll out the pastry into a 15cm x 30cm rectangle. Carefully transfer it to the baking tray. Create a 1cm border around the edges and prick the base within the border using a fork. Brush the border with egg wash. Bake the pastry for 10 minutes or until it turns a pale golden color.
  • Mix together the mascarpone, ricotta, grated parmesan, citrus zest, and fresh herbs in a bowl, then season to taste.
  • Press down gently in the center of the pastry, spread the ricotta filling within the border, then bake the tart for 10 minutes until the pastry is golden and the filling is just set. Top with zucchini, drizzle with oil, season, and bake for an additional 5 minutes until the zucchini softens slightly.
  • For serving, sprinkle the peas on top and embellish with shaved parmesan and basil.

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