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Zucchini, haloumi and herb tarts
Zucchini, haloumi and herb tarts
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Whip up this quick and easy vegetarian tart in just 30 minutes!
Ingredients:
  • 1/2 bunch fresh chives
  • 1/2 bunch fresh dill
  • 1/2 bunch fresh mint
  • 450g firm ricotta (see note)
  • 4 eggs
  • 80g (1 cup) grated parmesan (or vegetarian hard cheese)
  • 2 zucchinis
  • 40.00 ml pepitas (green pumpkin seeds - see note)
  • 100g haloumi
  • 27.30 gm extra virgin olive oil, plus extra, to brush
  • 8 sheets filo pastry
  • 21.00 gm lemon juice
  • 250.00 ml rocket
Instructions:
  • Preheat the oven to 190C with a heavy-based oven tray inside. Pulse herbs in a food processor until roughly chopped. Set aside 2 tablespoons of herbs. Combine ricotta, 3 eggs, and half the parmesan with the remaining herbs in the food processor. Season with salt and pepper, then blend until just mixed.
  • Slice zucchinis thinly and combine them in a bowl with pepitas, remaining egg, and parmesan. Season well and toss to mix. Cut haloumi into 1cm pieces and set aside.
  • Prepare the slice pan by greasing it and lining the base and sides with baking paper. Lightly brush one filo sheet with extra oil, then layer another sheet on top. Continue brushing and layering with oil and the remaining filo sheets. Cut the filo stack in half lengthwise, then slice each half into thirds to create 6 rectangles.
  • Spoon the ricotta mixture into the center of each filo rectangle, forming tarts by lifting the sides of filo around the mixture. Arrange the tarts in 2 rows of 3 in the pan. Top with zucchini mixture and scatter over haloumi. Bake for 20 minutes until golden and set, covering with baking paper if needed to prevent over-browning.
  • In a bowl, combine oil and lemon juice, season to taste. Add rocket and reserved herbs, gently toss to combine.
  • Plate the tarts and finish with a fresh salad before serving.

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