Prosciutto, Zucchini & Ricotta Tart

An ideal meal to serve when you have guests show up unannounced and so easy to prepare! Fresh ingredients, as always, stand out to make this dish “tastebud” heaven.

Serves 6
recipe from Good Taste

2 sheets (25x25cm) frozen ready-rolled puff pastry, just thawed
3 large zucchini, ends trimmed and thinly sliced lengthways
3 tablespoons pesto
250g fresh ricotta
3 prosciutto slices, torn into pieces
5 mini roma tomatoes, halved
50g feta, crumbled
parsley for garnish

Preheat oven to 220c. Line a large baking tray with non-stick baking paper. Place 1 pastry sheet on the prepared tray. Top with the second sheet to make a stack. Use a small sharp knife to make a 2cm thick border around the edge of the pastry (do not cut all the way through). Cover with another sheet of non-stick baking paper and place another baking tray on top. Bake in oven for 30 minutes or until pastry is crisp on the base.

Meanwhile, cook the zucchini in a steamer basket over simmering water for 3-4 minutes or until just tender. Drain and transfer the zucchini slices to a plate and cool slightly. Combine the zucchini and pesto in a bowl. Spread the pastry with the ricotta making sure to stay within the border. Arrange the zucchini, prosciutto and tomato evenly over the ricotta. Crumble over the feta. Reduce oven to 180c and bake 10 minutes or until pastry is golden brown. Sprinkle with parsley and serve.

The Culinary Chase’s Note: I used a vegetable peeler which meant I didn’t have to steam the zucchini slices. You could also use pita bread in lieu of puff pastry and this would cut down the cooking time to 10 minutes.