Spring zucchini tart with ricotta, lemon and thyme.
Here is something so tasty you won’t even believe you made it.
This is light, but hearty at the same time, and honestly the dreamiest combo with some chicken or mushrooms in a volute sauce. Classic. Get some good puff pastry here, that is key.
I used Paneton flakey puff pastry and you can use any ricotta. With the herbs do not be shy, lots of hard herbs are excellent. And for the lemon zest I used a peeler that gave me thin shavings, that were small, so the lemon has a more pronounced flavour than if I were to say, use a microplane.
- 500g Flakey Puff pastry
- 250 g ricotta
- Streamside Zucchini, about two, thinly sliced.
- Streamside asparagus
- Two cloves of garlic thinly sliced
- One lemon, peeled for the zest only
- A big pinch of each -Salt, pepper, Thyme, oregano. Fresh or dried is fine. Chilli flakes optional
- 2 tablespoons of olive oil
- One egg yolk mixed with 1 tbspn of any milk and beaten for the egg wash
Makes as many as you want, you can choose the sizes of your tarts.
- Have your puff pastry defrosted and fridge cold until you use it. Preheat the oven to 220 Celsius, line a tray with baking paper.
- Slice your zucchini and add into a mixing bowl with the sliced asparagus, keep it chunky if you like, and add your garlic and lemon zest. Pour over the olive oil, season with salt and pepper, add herbs and chilli and mix.
- Get your pastry out of the fridge, unroll it, cut it to the shape you would like your tart to be. Slice some boarders, so take the length of your tart, cut about one cm out at that length and place it on top of your edges to form a border.
- Spread the centre of the tart base with ricotta, no too much, just enough to fix the toppings down.
- Pour the Streamside vege topping on to your ricotta, and when the oven has come to temp, place in the oven 2/3rds down, and bake for 20 mins until the pastry is cooked.
- Best eaten hot and crunchy but still makes a mean cold lunch the next day!