Subscribe to the free Closet Cooking email newsletter and get a FREE copy of the eBook: Let me explain! Make sure you don’t over salt though, or the flavour will carry through to the tart itself. This looks so fantastic–makes me hungry even though I just ate! Very pretty looking tart and sounds really mouth watering! The recipe should be all fixed up now xx, The method and the ingredients don’t match! Combine all the ingredients for the crust in your food processor (EXCEPT for the ice water) and process until combined. Required fields are marked *. See the links below for those options. Spray a 24cm in diameter springform fluted tart tin with olive oil, and gently press the tart dough into the tin. I do love making tarts with puff pastry – I have you to thank for that! All of the flavours from the kolokithopita (Greek zucchini pie) are in this tart but the puff pastry is much easier to work with than the phyllo dough so this is a great quicker and easier alternative. Tofu. That looks like it would be great for a finger food party, very crisp and light.. Tthe consistency of it is arguably even better to get right than a store bought ricotta (why is ricotta in a tub so runny?). Sharing gluten free, pescetarian and FODMAP friendly recipes from Melbourne, Australia, July 19, 2018 in Baking, Baking, FODMAP friendly, Main, Recipes, Vegan, Vegetarian. Go on, treat yourself. Now that you’ve read this far, I’ll let you in on a little secret: I don’t have any extra desperate excuses. Just a cookie sheet? It can also be made even more lactose friendly, nut free or vegan. One of my favorite summer recipes, this tart is a wonderful picnic, party or bbq addition- Simple to make, bursting with seasonal flavors, I often prepare this tart whenever I find fresh zucchini at my local farmer's market. Not sure why I've never combined ricotta and feta, but really, how brilliant is that?! Cooking adventures in a small, closet sized, kitchen. Now for the fun part. Notify me of follow-up comments by email. The ricotta sounds a good idea though. I consider that a win. In your food processor, combine all the ingredients for the tart crust, until it comes together into a dough. , Mrs. dC: I used a regular no stick cookie baking sheet. If you’d like to avoid animal products altogether, I have also developed a vegan version of this tart. So many great zucchini recipes have come out this past summer included this tart. Appetizer, Food, Greek, Main Course, One-Pan, One-Pot, Recipe, Tart, Vegetable, Vegetarian. Pop into the oven for 10 minutes. Another great way to use zucchini! Required fields are marked *. When I still had some puff pastry left from kaing it I made a courgette and gruyere tart for lunch the next day. haha xx, Your email address will not be published. Spread the ricotta mixture over the center of the dough. The dough should be in little balls but easily able to be gathered up into your hand. Finally, add the eggs and stir well to combine. The puff pastry has enough butter in it that you should not need to grease the pan first. Hi, I am a big fan of the zucchini, ricotta and herbs tart, but since the website has been updated I am afraid the recipe got mixed with that of a potato/sweet potato gratin, which sounds delicious BTW. This zucchini tart was also pretty easy to pull together and it turned out great! I'm trying this one!! Great recipe!f. Fill out the form below to subscribe to my newsletter. Oh my gosh – this was so good! Definitely super glitchy, I’ve fixed this up twice now. Score a line around the puff pastry 1 inch from the edge. xoXOXox, Hi Maree! Before you rapidly click away, please! Sorry, I've been so scarce lately. Gently cut (the oodles of zucchini slices necessitate a sharp knife and decisive cutting) and eat! I can just imagine the crispy crackly sound as you bite into it! I really need to get over my fear of using puff pastry. Give the top of the tart a generous spray with olive oil, and pop it back into the oven for 40 minutes, or until the zucchini is cooked. Thanks for sharing! Chop your zucchini slices in half lengthways so they are thin enough to be pressed into the tart. Looks delicious Kevin! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes! the non vegan version, you can find it here. While they can be a truly terrifying contraption (A lot of Instagram followers have suggested to invest in a mandoline glove) the accuracy and ease with which they cut previously irritating-to-cut vegetables cannot be overlooked. Personally, I just dab it off at the end, but there is another option. Perhaps it’s just my connection but I don’t believe the update worked . I love ricotta and I know that coupled with the feta and zucchini, it would be heavenly! As always, your food is stunning.Sam. Those are all I have. Poke a few lil fork holes in the base to allow air to escape, and then pop it in the oven for 10-15 minutes. Loosen the ricotta with the water, and then add the salt and pepper, nutmeg, chilli, and cheeses. Your email address will not be published. Preheat your oven to 180 degrees Celsius. It was time for a change! Never miss a recipe! Get ALL 12 Closet Cooking eCookbooks in a bundle for 70% off! Read More. A lot going on on the home front has really limited my surfing time. Subscribe to the email Newsletter! . The zucchini, feta, herb and lemon combo was amazing and it worked really well on the light, flaky and buttery puff pastry. Notify me of follow-up comments by email. My mandoline is by no means fancy, but it does the trick. Sharing gluten free, pescetarian and FODMAP friendly recipes from Melbourne, Australia, February 7, 2018 in FODMAP friendly, Gluten free, Grain free, Main, Recipes, Vegetarian. Please, I want the method for the zucchini tart. Once the base is cooked and cooled, pour the cheesy ricotta mixture into it and smooth it over. Zucchini and Sun Dried Tomato Pesto Parmesan Tart, 1/4 cup herbs (such as dill, mint, parsley, chopped), 1 sheet puff pastry (thawed according to the packages directions). Continue to stir until all combined. If you’re having trouble getting the slices to sit well in the tart, either trim some of the white flesh off so they’re shorter, or scoop out a little tofu and set aside for snacks. You could also add some dried herbs, although I don’t overly condone that unless you’re up against a tofu hater. Because the slices need to be flexible, thicker will be a lot more frustrating. It was time for a change! Gluten free roasted grape, sage and cheese tart with hazelnut crust, Gluten free broccoli and parmesan pizza bases. In addition to being grain free, this tart is gluten free, vegetarian and FODMAP friendly. Carefully folding thinly sliced zucchini around one another is a time consuming but worthy endeavour.