Roast Cherry Tomato & Zucchini Tart
with Ricotta & Basil Pesto | Serves 2
Warm, toasty and bursting with flavour, this tart has everything you could possibly want in a great appetiser. Golden filo pastry forms the perfect base for this veggie-filled tart and with creamy ricotta topping it all off, you get the creaminess and crunch factor all in one bite!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
zucchini
1 punnet
snacking tomatoes
½ packet
filo pastry
(Contains: Gluten, Wheat;)
2 packet
basil pesto
(Contains: Milk;)
1 packet
ricotta
(Contains: Milk;)
1 bag
chives
1 packet
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
½ tbs
brown sugar
1 tbs
milk
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan forced. • Slice zucchini into thin rounds. Halve snacking tomatoes. • Thinly slice chives.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook zucchini, stirring occasionally, until tender, 4-6 minutes. Season to taste. • Meanwhile, in a medium bowl, combine tomatoes, the brown sugar, a drizzle of olive oil and a pinch of salt and pepper.
• Place filo pastry (see ingredients) flat on the lined oven tray. Spread basil pesto in centre of the pastry, leaving a 4cm border around edge. • Spread zucchini in a single layer. Top with tomatoes. Sprinkle over shaved Parmesan cheese. Season with a pinch of salt and pepper. • Carefully fold pastry edges over topping, leaving the centre exposed. Brush edges of pastry with the milk. Bake in the oven until golden, 12-15 minutes.
• Dollop ricotta over tart. Sprinkle over chives. Slice tart. • Transfer roast cherry tomato & zucchini tart with to a serving platter. Enjoy!
