Spring Tart

Nothing screams spring like bright green veggies.... And in this case a Zucchini Tart 🥒.

This easy, delicious and super quick tart is fit for a Sunday brunch with friends or paired with a glass of Pinot as you settle in for the night for a light super.

What you need.

1 sheet of puff pastry

4 tablespoons ricotta

2 tablespoons pesto

1 small zucchini finely sliced

Parmesean cheese

Salt & Pepper to season.

EVOO

Cherry tomatoes (optional)

Preheat oven to 180°c/200°c

Lightly score a 1cm border around the edge of the pastry using a sharp knife. This will help the border to rise when baked and create a raised edge for the fillings in the middle.

On the inside of the square only, using a fork prick the pastry numerous times. This allows the inside part of your pastry not to puff as much.

Spread your ricotta and basil pesto inside the square, layering zucchini over the top.

Sprinkle with salt, pepper and Parmesean.

Top your bunch of cherry tomatoes in the middle (optional)

Drizzle with salt and pepper and bake for 20-25 mins in a 180°-200°c oven.

Tip; don't have zucchini? Use asparagus or thinly sliced potato.