Zucchini Flowers Tart with Ricotta and Goat's Cheese
Prep time: 15mins
Cooking time: 40mins
Serves 4
- 1 Roll Puff Pastry (Careme All Butter Puff Pastry)
- 1 Egg
- ½ Red Onion
- 375gr Ricotta Cheese
- 100gr Sour Cream
- 80g Goat’s Cheese
- 200g Zucchini Flowers
- 1 ½ Tbsp Honey
- ½ Lemon
- Salt and Peper
- Olive oil
METHOD
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Remove the pastry from the fridge or freezer, and unroll once defrosted.
- Preheat the oven to 200°C. (this is the temperature to use throughout the baking)
- Cut the pastry to the size of your baking tray. Line the baking tray with baking paper and set aside.
- Pierce the puff pastry with a fork all around and cut off approx. 2cm of every edge.
- Whisk the egg and brush the edges of the pastry. Place the edges that you previously cut on top onto the edges to create a frame. Then brush the frame again with egg wash and place the pastry into the oven, cook for 10-12 minutes until lightly golden.
- Meanwhile, peel and finely slice half of the onion.
- Place the ricotta, goat’s cheese, sour cream, the rest of the egg, and the zest of half a lemon into a mixing bowl and season with salt and pepper. Mix well with a whisk until combined.
- Remove the tart from the oven and let it cool to room temperature. Then spread the ricotta mix all over the base of the tart.
- Sprinkle the sliced onions and arrange the Zucchini flowers on top putting a little pressure so they sink into the ricotta.
- Season with salt and pepper, drizzle with olive oil, and drizzle the honey. Place into the oven and let it cook for 25 minutes until golden brown.
- Remove from the oven and let cool for 10 minutes before slicing.
Tips:
- Sprinkle with chopped parsley and chilli flakes if desired.
- Cook it for a little longer if needed for better crispiness.
- Drizzle some caramelised balsamic or vincotto before serving if desired.
- Serve with a side of mixed garden salad leaves.
Ingredients for Zucchini Flowers Tart with Ricotta and Goat's Cheese
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Mulloon Creek Biodynamic Pasture Raised Extra Large Eggs x12 700g
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