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Zucchini, ricotta and pumpkin tarts
Zucchini, ricotta and pumpkin tarts
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Simplify weeknight dinners with these easy vegetarian tarts.
Ingredients:
  • 500g butternut pumpkin, peeled, cut into 1.5cm pieces
  • 2 medium zucchini, cut into ribbons
  • 250g fresh ricotta, crumbled
  • 40.00 ml chopped fresh chives
  • 2 sheets frozen puff pastry, partially thawed
  • 1 egg, lightly beaten
  • Extra chopped fresh chives, to serve
  • Mixed salad leaves, to serve
  • Lemon wedges, to serve
Instructions:
  • Preheat your oven to 220°C/200°C fan-forced, and prepare a baking tray by lining it with baking paper.
  • In a microwave-safe bowl, place the pumpkin with 2 tablespoons of cold water and cover with plastic wrap. Microwave on HIGH for 3 minutes or until tender. Drain and then add the zucchini, stirring to combine.
  • Mix together 200g of creamy ricotta cheese with fresh chives in a bowl, then season generously with salt and pepper to enhance the flavors.
  • Cut pastry sheets in half to make 4 rectangles and place on a prepared tray. Fold 1cm of pastry edges inwards on all sides to create a border. Spread 1⁄4 cup ricotta mixture inside the border of each tart. Top with pumpkin mixture, season with salt and pepper, and brush edges with egg. Bake for 20 minutes until pastry is golden and puffed.
  • Finish the tarts by dusting them with the rest of the ricotta and an extra sprinkle of fresh chives. Accompany the tarts with a crisp salad and lemon wedges for a delightful meal.

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