This zucchini tart kind of blew me out of the water. I wasn’t planning on posting it but it was so good that I knew it had to be done.
I based this off of a BBC Good Food recipe but took it up a notch with the addition of red pepper to give a touch of sweetness and more parmesan. If you had some on hand, you could use jarred roasted red peppers.
I used pre-made all-butter puff pastry and didn’t even bother using a rolling pin to stretch it and it was fine. I used Cool and Simple’s All-Butter puff pastry (one round) which I found at my local grocery store.
This is a great way to use up some in-season zucchini and you may even be able to trick your kids into thinking it’s white pizza. My picky son actually ate a little of it – which I considered a major success.
Enjoy!
- 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
- Thaw the frozen all butter puff pastry according to package instructions.
- Heat oven to 400C
- Heat olive oil in frying pan
- 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.
- Combine ricotta, egg and ¼ cup parmesan in a bowl.
- 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.
- Spread the pastry with the ricotta mix leaving a border around the edge of around 5cm
- Top with the cooked zucchini and red pepper
- Sprinkle with ¼ cup parmesan and a scattering of pine nuts.
- Top with a sprinkle of finishing salt.
- Cook for 30 minutes until filling is puffed and golden.
- Leave to cool slightly and enjoy warm or at room temp.
Michelle Little
Writer & Photographer
