Ricotta, zucchini, pea and mint tart - Joel Feren | Media Dietitian, Nutrition Writer + Speaker

Ricotta, zucchini, pea and mint tart

INGREDIENTS

150g spelt flour

90g butter, cubed

30g chia seeds

1 egg

250g ricotta cheese

100g mascarpone cheese

2 tbsp parmesan cheese, grated

Zest of 1 lemon

2 tbsp chives, finely chopped

2 tbsp parsley, finely chopped

½ cup peas

1 zucchini, sliced into long ribbons

6 mint leaves

METHOD

Preheat oven to 200° C.
Add flour, butter, chia seeds and a pinch of salt to a food processor and blend until crumbly.
Add egg and blitz until the mixture comes together in clumps.
Turn the mixture onto a clean board and knead it into a round ball. Cover with cling wrap and set aside in the refrigerator for 30 minutes.
Remove the dough from the fridge and flatten it with a rolling pin. Place the dough over a loose-bottomed tart tin and trim the edges. Blind bake pastry for 15 minutes.
Combine ricotta, mascarpone, lemon zest, parsley and chives in a mixing bowl.
Add ricotta, mascarpone, parmesan cheese, herb mixture, and spoon it into tart base. Arrange sliced zucchini on top of the cheese mixture. Bake for 10 minutes.
Remove from oven and top with peas and mint.

Serves

8

METHOD

Preheat oven to 200° C.
Add flour, butter, chia seeds and a pinch of salt to a food processor and blend until crumbly.
Add egg and blitz until the mixture comes together in clumps.
Turn the mixture onto a clean board and knead it into a round ball. Cover with cling wrap and set aside in the refrigerator for 30 minutes.
Remove the dough from the fridge and flatten it with a rolling pin. Place the dough over a loose-bottomed tart tin and trim the edges. Blind bake pastry for 15 minutes.
Combine ricotta, mascarpone, lemon zest, parsley and chives in a mixing bowl.
Add ricotta, mascarpone, parmesan cheese, herb mixture, and spoon it into tart base. Arrange sliced zucchini on top of the cheese mixture. Bake for 10 minutes.
Remove from oven and top with peas and mint.

MADE THIS RECIPE?

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