Zucchini + Ricotta Tart
What's great about it
It's so quick + easy to make, so it's also perfect for those mid-week dinners and the leftovers make a great lunch - simply serve alongside some greens and you have a nutritious meal.
650 zucchini (courgette), thinly sliced
1 teaspoon sea salt
1 tablespoon extra virgin olive oil
250g ricotta, fresh, firm
100g feta cheese, danish
rind of one lemon
2 tablespoons chives, chopped
60ml milk, your choice
leafy greens, to serve
PREHEAT your oven to 200°C (400°F) 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.
PLACE the pastry on a sheet of baking paper and roll out until about 30cm (12 inches) diameter. Transfer pastry and baking paper onto a baking tray. Refrigerate before using.
SMASH ricotta and feta into a bowl, then mix through the lemon rind and chives.
SPREAD the ricotta mixture onto the pastry, leaving a 3cm (1 inch) 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.
SERVE and enjoy with leafy greens and a good vinaigrette.
Notes and Inspiration
Top with rocket leaves lightly coated with lemon juice and olive oil before serving.