Whipped feta, ricotta and zucchini tart.
Cook time: 45 mins | Prep time: 15 mins | Serves: 6
Ingredients.
1 sheet of spelt puff pastry, defrosted, 36cm x 28cm. I used Careme ‘spelt puff pastry’
120g feta
1 cup ricotta, can use low fat
1 lemon, zest and juice
5 (500g) small zucchinis, sliced into 0.5cm rounds
sea salt and cracked pepper
1 teaspoon sumac spice, optional
To serve:
mint leaves
salt and pepper to taste
Method.
1. Preheat oven to 180ºC fan (356ºF). Blend the feta and ricotta in a food processor with 1 tablespoon of olive oil. Blend until you get a smooth consistency.
2. On a lined baking tray, lay the puff pastry. Spread the whipped feta and ricotta mixture, leaving a 3-4 cm space from the edges.
3. Make 5 rows of sliced zucchini. Each row overlaps 1/4 of the zucchini underneath.
4. Fold over the 4 edges, pressing down lightly. Season with cracked pepper a little salt and sumac if using. Bake for 40-45 minutes (for spelt pastry) or until golden brown.
5. Slide tart onto a chopping board. Add. mint leaves, drizzle lemon juice, salt and pepper to taste. Add extra virgin olive oil and serve.
Cooking Notes:
35 minutes for normal puff pastry
