Pea, zucchini and ricotta tart with mint salsa
Pea, zucchini and ricotta tart with mint salsa
Pea, zucchini and ricotta tart with mint salsa

Pea, zucchini and ricotta tart with mint salsa

Pea, zucchini and ricotta tart with mint salsa

We know green is good, but what you might not realise about these roasted zucchini rounds and steamed peas is that when you pile them onto crisp, golden Carême pastry with a creamy base of ricotta, parmesan, garlic, lemon zest and chives, then finish with grated mozzarella, it takes plain old green to a whole new level of deliciousness. Bake it at yours until golden, then slice for a fancy picnic, lovely lunch or cut into canapé-sized squares for a vibrant veg canapé. So many options, so little effort.

To Serve

To pile on the green goodness, serve this alongside a well-dressed salad for lunch, or add it to the sides rotation at your next big spread with roast chicken and crispy spuds.

Ingredients

Pastry (25%) (wheat flour, butter (milk cream), water, salt, vinegar), ricotta cheese (24%) (pasteurised milk, whey (milk), citric acid, acidity regulator (526)), zucchini(12%), peas (11%), free range egg, mozzarella cheese (pasteurised milk, salt, cultures, non-animal rennet, anticaking agent (460), sorbic acid), parmesan cheese (milk, salt, cultures, non-animal rennet), chives, garlic, lemon zest, salt, rice bran oil. Mint salsa (olive oil, shallots, fresh mint, red wine vinegar (sulphites), parsley, capers (capers, salt), garlic, lemon zest, salt).

* We don’t add preservatives or additives to our meals – we cook with the same real ingredients you would find in your home fridge and pantry. Some of these household ingredients do contain sub-ingredients, for example Dijon mustard contains sulphites and crushed tomatoes contain citric acid. We try to find products with as few additives as possible and always list every ingredient in our meals, both here and on the label.

Nutritional Info

Serving Size: 275g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 2739 kJ 996 kJ
PROTEIN 26.4 g 9.6 g
FAT (TOTAL) 44.3 g 16.1 g
-SATURATED 21.6 g 7.9 g
CARBOHYDRATE 36.7 g 13.3 g
-SUGARS 5.1 g 1.8 g
SODIUM 957 mg 348 mg

Allergens

Does contain: eggs, gluten, milk, sulphites, wheat

May contain: crustaceans, fish, lupin, molluscs, peanuts, sesame, soy, tree nuts
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SIZE GUIDE

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Serves 2

SERVES 2

550g- serves 2

To Cook

prep level
Some Prep

Remove plastic film and preheat oven (FF) to 200C. Set aside the sachet of salsa. FROZEN: Place the sachet of salsa in a bowl of water. Cook the tart for approximately 45-50 minutes or until the pastry is golden and flaky. Cover loosely with foil if the top is getting too brown. DEFROSTED: Cook the tart for approximately 35-40 minutes or until the pastry is golden and flaky. Let the tart cool on the baking sheet for a few minutes before transferring to a wire rack to cool slightly further. Cut in half and serve topped with green pea tendrils, fresh mint and fresh lemon zest. Dollop with the minty salsa. Add a green salad if you like. Can be cut into small squares for sharing.