TEENY WEENY ZUCCHINI TARTINI
EASY Tart, Big Zucchini Energy
DON’T LET THE CUTENESS FOOL YOU, THIS TART DELIVERS LAYERS (LITERALLY). THE RICOTTA GETS ZHUZHED UP WITH LEMON AND DILL FOR A FRESH, TANGY BASE, WHILE THOSE ZUCCHINI RIBBONS ROAST INTO TENDER, GOLDEN CURLS. HIDING GARLIC SLICES BETWEEN THEM? A STEALTHY MOVE THAT PAYS OFF IN CARAMELISED FLAVOUR BOMBS. SERVE IT WITH A CRISP GREEN SALAD AND A GLASS OF WHATEVER’S CHILLED FOR A FULL-ON LAZY-LUNCH SITUATION. AND IF YOU’RE FEELING EXTRA, A FRIED EGG ON TOP WOULDN’T HURT. THIS TART PLAYS NICE WITH WHATEVER’S IN YOUR FRIDGE, SO DON’T LIMIT YOURSELF TO ZUCCHINIS IF YOU DON’T HAVE THEM, OR LIKE THEM.
FEEDS 2-3 II TIME: 40 MINS II DIFFICULTY: CAN YOU SLICE A ZUCCHINI AND OPEN A FROZEN BOX? YOU’RE HIRED.
INGREDIENTS
1 sheet frozen puff pastry (don’t be a hero, buy it)
1 green zucchini
1 yellow zucchini
Olive oil
Salt
250g ricotta
Zest of 1 lemon + 1 tbsp lemon juice
A handful of fresh dill, chopped
Cracked black pepper
1 big garlic clove, thinly sliced
A small block of feta (for crumbling)
Pesto (store-bought or not, we won’t judge)
GET COOKING
Preheat your oven to 180°C (fan on if you’ve got it).
Grab your zucchini and use a peeler to slice them into long, thin ribbons. Drizzle with olive oil and a sprinkle of salt, toss them gracefully and let them chill while you deal with the base.
In a bowl, mix the ricotta with lemon zest, lemon juice, chopped dill, a drizzle of olive oil, salt, and pepper. Taste it. If you don’t go “mmm,” fix it.
Unroll the puff pastry onto a baking tray lined with parchment paper. Score a 2cm border around the edges (don’t cut all the way through!) so the crust can puff up and look fancy.
Spread the ricotta mixture over the inside of your pastry rectangle. Then start laying down the zucchini ribbons like you’re tiling a tiny edible bathroom. Alternate green and yellow for max drama. Tuck those garlic slices between the layers like little secret flavor bombs.
Crumble feta generously over the top.
Bake for about 25–30 minutes, or until the edges are puffed and golden and your kitchen smells like a brunch café in a better neighborhood.
Once out of the oven, drizzle with pesto and a little more olive oil if you’re feeling extra.
Eat warm, room temp, or straight from the tray like the elegant savage you are. Fuck yeah! Enjoy!
