Zuc­chini & ri­cotta tart with to­mato & basil salad

Healthy Food Guide (Australia) - - RECIPES -

(p65) Serves 6 Cost per serve $ 4.40 Hands-on time 15 min Cook­ing time 40 min

veg­e­tar­ian di­a­betes friendly 1 medium brown onion, finely chopped 2 gar­lic cloves, crushed 1 tea­spoon lemon zest 2 medium zuc­chini,

coarsely grated 8 eggs ½ cup re­duced-fat ri­cotta 250g frozen chopped spinach, thawed, squeezed of ex­cess mois­ture ½ cup chopped basil leaves 7 sheets filo pas­try 1 x 200g pun­net grape

toma­toes, quar­tered ½ small red onion, finely sliced 1 ta­ble­spoon white

bal­samic vine­gar 6 cups baby rocket 1 ta­ble­spoon olive oil 1 Pre­heat oven to 160ºC. Lightly spray a 20cm round spring-form bak­ing tin with olive oil. 2 Spray a large non-stick fry­ing pan with oil and set over medium heat. Sauté onion for 5 min­utes, or un­til soft­ened. Add gar­lic, zest and zuc­chini; cook, stir­ring, for 2 min­utes. Set aside to cool. 3 Whisk eggs and ri­cotta in a large bowl. Stir through the zuc­chini mix­ture, spinach and three-quar­ters of the basil. 4 Mean­while, lightly spray 1 filo sheet with olive oil. Fold in half. Place over base and sides of pre­pared pan. Spray with oil. Re­peat with the re­main­ing filo, over­lap­ping each sheet slightly, to com­pletely line the pan. 5 Pour the egg mix­ture into filo base. Fold any ex­cess filo over fill­ing to cover edges slightly. Bake for 35–40 min­utes, or un­til tart is set and golden. Mean­while com­bine the toma­toes, onion, bal­samic and ex­tra basil. Serve tart topped with the to­mato salad, and with baby rocket driz­zled with olive oil.

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