Zucchini Flowers Tart with Ricotta and Goat's Cheese

Prep time: 15mins  

Cooking time: 40mins 

Serves 4 

• 1 Roll Puff Pastry (Careme All Butter Puff Pastry) 
• 1 Egg 
• ½ Red Onion  
• 375gr Ricotta Cheese  
• 100gr Sour Cream  
• 80g Goat’s Cheese  
• 200g Zucchini Flowers  
• 1 ½ Tbsp Honey  
• ½ Lemon  
• Salt and Peper 
• Olive oil  

 
METHOD  

1. Remove the pastry from the fridge or freezer, and unroll once defrosted. 
   
   
2. Preheat the oven to 200°C.  (this is the temperature to use throughout the baking)
   
   
3. Cut the pastry to the size of your baking tray. Line the baking tray with baking paper and set aside. 
   
   
4. Pierce the puff pastry with a fork all around and cut off approx. 2cm of every edge. 
   
   
5. Whisk the egg and brush the edges of the pastry. Place the edges that you previously cut on top onto the edges to create a frame. Then brush the frame again with egg wash and place the pastry into the oven, cook for 10-12 minutes until lightly golden. 
   
   
6. Meanwhile, peel and finely slice half of the onion. 
   
   
7. Place the ricotta, goat’s cheese, sour cream, the rest of the egg, and the zest of half a lemon into a mixing bowl and season with salt and pepper. Mix well with a whisk until combined. 
   
   
8. Remove the tart from the oven and let it cool to room temperature. Then spread the ricotta mix all over the base of the tart. 
   
   
9. Sprinkle the sliced onions and arrange the Zucchini flowers on top putting a little pressure so they sink into the ricotta.  
   
   
10. Season with salt and pepper, drizzle with olive oil, and drizzle the honey. Place into the oven and let it cook for 25 minutes until golden brown.  
    
    
11. Remove from the oven and let cool for 10 minutes before slicing.  

Tips:

• Sprinkle with chopped parsley and chilli flakes if desired. 
• Cook it for a little longer if needed for better crispiness. 
• Drizzle some caramelised balsamic or vincotto before serving if desired. 
• Serve with a side of mixed garden salad leaves.