Zucchini, Goat Cheese and Ricotta Filo Tart

DIFFICULTY
Easy Easy
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
4-6 4-6
Zucchini, Goat Cheese and Ricotta Filo Tart
Main INGREDIENTS
  • Vegetables
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Ingredients
Method

Ingredients

  • 6 sheets of store-bought Filo pastry, defrosted
  • 100ml olive oil
For the Filling:
  • 6 zucchinis, grated
  • 250g smooth ricotta
  • 200g chevin, softened
  • 10g parsley, chopped
  • 3 free-range eggs
  • 1 lemon, zested
  • Salt
  • Black pepper
For the Topping:
  • 6 zucchinis, thinly sliced lengthways
  • Juice of 1 lemon
  • Olive oil
  • Salt & black pepper

  • Method

  • 1
    To make the filling: For the Topping: 6 zucchinis, thinly sliced lengthways Juice of 1 lemon Olive oil Salt & black pepper Combine all the ingredients in a large bowl and mix well. Set aside.
  • 2
    Preheat the oven to 180°C / 160°C fan.
  • 3
    Place one layer of filo in your Le Creuset 23cm Pie Dish, ensuring it overlaps the edges. Brush the entire surface with olive oil. Repeat with the remaining pastry layers, maintaining an overhang around the dish.
  • 4
    To assemble the tart, pour the filling into the prepared pie dish. Gather the overhanging pastry around the border and scrunch it neatly.
  • 5
    Bake for 30 minutes or until the pastry is golden brown and the filling is set with a slight jiggle in the centre. Allow the tart to cool.
  • 6
    To make the topping: Mix the ingredients in a separate bowl. Season to taste and serve on top of the tart, optionally adding extra crumbled chevin.