recipes

Zucchini tart with lemon and basil ricotta

Serves:

2025-01-24

Ingredients

For the pastry
300g plain flour (Loaded pantry)
160g salted butter (Benna)
Pinch salt and water to bind

You will also need
2 coloured zucchini (yellow and green)
1 tsp salt
250g irkotta, strained (Benna)
1 egg, beaten
1 tsp lemon zest
Few fresh basil leaves, chopped
1 tbsp fresh pesto (Camel brand)
Extra basil leaves to decorate

Method

Start by thinly slicing the zucchini with a peeler and place into a bowl. Sprinkle over the salt, mix together well and allow to sit for 15 minutes to remove any water. Meanwhile, make the pastry by blitzing together the flour, butter and salt and add in enough water to bind. Roll out and use to line a greased round baking or casserole dish. Next mix together the irkotta, lemon zest, chopped basil, beaten egg and season with salt and pepper. Spread this mixture all over the pastry base, inside the border. Finally, remove any water that has come out of the zucchini and carefully mix in the pesto. Arrange the pesto zucchini slices over the ricotta and bake in the oven at 200`c for 35-45 minutes. Serve with extra basil leaves on top.

Intellectual property.  All Images, Videos and Website content are sole property of Aceline Entertainment Ltd and cannot be published, uploaded, copied, downloaded in full or part of without written permission from Aceline Entertainment Ltd.

our sponsors

benna
camel
lamb brand
print
email
watch video
View Maltese Italian Trulli

Ingredients

 

 

 

Method

recipe search