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.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
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;)
Nutritional Values
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!