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Whether or not you are planning an elaborate menu or just planning forward for tomorrow Ricotta and zucchini tart. This recipe stems in many years of enjoying it at the kitchen. I discover that including a few ingredients into your recipe provides thickness to what is ordinarily bland. You might be searching for lighter meals to produce with your leftovers. Wonderful and light Ricotta and zucchini tart ideal for post-vacation. The components within this recipe make your tongue thumping, and have become waist-friendly once you require a'snack' following a busy family vacation. Using several substances as choices, this soup has been loaded with a fall and spicy flavor that produces it creamy. An ideal Ricotta and zucchini tart to warm up you on cool winter days. Excellent for applying leftover.

Great method to waste one component. This really can be just really a good Ricotta and zucchini tart and one among my favorites. If you are worried regarding the nutritional value of a few of those dishes, avoid being. Though it might be lower in calories, even though you are not obtaining much nutrient value from this won't sustain you personally, and you'll just wind up hungry again and eating more calories than you otherwise would need. Nutrition facts tags inform you what's from the foods you consume. This makes it possible to determine when you get a healthy and balanced diet plan. Every recipe we all share needs to have an ingredient tag. Some recipes also provide nutritional simple fact info. The ingredient label lists the exact amount in the field below. They're recorded for every serving and as a percentage of the daily value.

How to make Ricotta and zucchini tart

Yield = 6
Prep time: 0:20
Cook time: 0:25
Total time: 0:45

Ingredients

  • 375g block frozen puff pastry, thawed
  • 1 egg, lightly beaten
  • 200g mascarpone
  • 200g ricotta, drained
  • 2 tbs grated parmesan, plus extra shaved to serve
  • Finely grated zest of 1 lemon
  • 2 tbs fresh flat-leaf parsley, finely chopped
  • 2 tbs fresh chives, finely chopped
  • 3-4 zucchinis, sliced into long ribbons
  • Extra virgin olive oil, to drizzle
  • 1 cup (120g) frozen peas, blanched for 1 minute, refreshed
  • Basil leaves, to garnish

Method

  • Step 1 Preheat the oven to 200C. Line a baking tray with baking paper.
  • Step 2 Roll out pastry on a lightly floured surface to a 15cm x 30cm rectangle, then transfer to the baking tray. Lightly score a 1cm border around the edges, then, using a fork, prick base within the border. Brush border with egg, then bake pastry for 10 minutes or until pale golden.
  • Step 3 Meanwhile, combine the mascarpone, ricotta, grated parmesan, zest and herbs in a bowl and season.
  • Step 4 Gently flatten the puffed centre of the pastry base, then spread ricotta filling within border. Return tart to oven for 10 minutes or until pastry is golden and filling just set. Top with zucchini, drizzle with oil and season. Bake for a further 5 minutes or until zucchini softens slightly.
  • Step 5 To serve, scatter over the peas and garnish with shaved parmesan and basil.