Zucchini and Ricotta Tart

Pictured: Zucchini and Ricotta Tart

2 sheets puff pastry, or shortcrust, both will work well - if using shortcrust adjust temp to 180°C fan forced/200°C conventional oven

200g ricotta

20g finely grated sharp cheese, like parmesan or a smoked cheddar for an additional flavour

¼ cup chopped soft herbs – choose any mix from parsley, dill, chervil, fennel fronds, basil

Finely grated rind from 1 lemon, juice of ½

Salt and pepper

1 egg, lightly beaten

2 zucchini sliced evenly 3-4mm thick, preferably on a mandolin

8 zucchini flowers, sliced in half, stamen removed

40ml extra-virgin olive oil

1 tbsp red wine vinegar

Preheat oven to 200°C fan-forced/220°C conventional oven.

Line 2 baking trays with baking paper, and place pastry on top to defrost.

Combine ricotta, parmesan/cheddar, herbs (leave a few to scatter on top at the end if you like), lemon rind and half the egg in a bowl – season well.

Spread mixture over pastry leaving a 1 ½ cm border. Brush the border with the remaining egg.

You can bake the tart at this stage all the way through for 20-22 minutes, and once cooled top with any favourite cooked or raw ingredients. OR add the zucchini slices tossed in oil, lemon juice, vinegar, salt and pepper now, and the flowers half way drizzled with a little oil or oil spray, and cook through on the tart. Or as I did, I grilled the zucchini slices til still firm and added half way with some raw slices and the flowers for some varying textures.

If adding once tart base cooled - Pre-grill the zucchini and flowers with the oil and toss in the lemon juice and vinegar, salt and pepper, and pile onto tart. 

You can choose other flavours that go well with a ricotta base as well -  top with fresh tomatoes tossed in the olive oil and vinegar, lemon juice and seasoned well. Or pre-cooked deli items such as grilled eggplant. Roast vegetables like broccoli or a mix of your favourites would also go well. Bring these items to room temperature for the tart.

Scatter with remaining herbs and serve either warm or room temperature- also reheats well gently.

Serves 4 - 6

Pictured: Ricotta mix