Spring is here, and so are fresh, delicious vegies. And, there’s no better pairing than zucchini and ricotta. Make this delicious tart for brunch, lunch or as a dinner appetiser.
Ingredients
Method
To make the ricotta topping, combine topping ingredients in a bowl. Season. Refrigerate until needed.
To make chilli honey, combine ingredients in a bowl.
Preheat oven to 220°C/200°C fan-forced. Roll pastry onto a large baking tray lined with baking paper. Cut a 1/2 cm border around the pastry’s inside edge. Spread the ricotta mixture evenly onto the pastry, within the border.
Thinly shave zucchini lengthways with a peeler and toss in a bowl with the oil. Season. Layer zucchini in alternating colours on ricotta filling. Drizzle with half the honey mixture. Bake for 30 minutes or until pastry is golden and crisp.
To serve, drizzle with remaining honey and scatter with parmesan.
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