recipes
Zucchini tart with lemon and basil ricotta
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.
our sponsors



Ingredients
Method
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.