Rustic Zucchini, Ricotta & Pine Nut Tart
This fairly easy tart is flexible and tastes great.
  • 2 tbsp olive oil
  • 4 zucchini thinly sliced (I used a mandolin)
  • ½ red pepper sliced into strips
  • 250g ricotta
  • 1 egg
  • ½ cup parmesan
  • frozen all butter puff pastry
  • handful of pine nuts
  1. Thaw the frozen all butter puff pastry according to package instructions.
  2. Heat oven to 400C
  3. Heat olive oil in frying pan
  4. Cook courgette and red pepper until soft. I let them cook quite a while... at least 20 minutes on medium high. You want them soft, brownish and sweet. This is key.
  5. Combine ricotta, egg and ¼ cup parmesan in a bowl.
  6. Roll out the puff pastry. If it's already in a circular shape it's fine, otherwise dust the surface with some flour and roll out to around 30 cm wide. Place on a baking tray.
  7. Spread the pastry with the ricotta mix leaving a border around the edge of around 5cm
  8. Top with the cooked zucchini and red pepper
  9. Sprinkle with ¼ cup parmesan and a scattering of pine nuts.
  10. Top with a sprinkle of finishing salt.
  11. Cook for 30 minutes until filling is puffed and golden.
  12. Leave to cool slightly and enjoy warm or at room temp.
Recipe by Roasted at