Zucchini & ricotta tart with tomato & basil salad
(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.