Zucchini Ricotta Tart

Our creative friends at Basil & Lime have conjured up this fresh and savoury tart which tastes magical with a zingy Greyhound Collins made with Ecology & Co Tini. This alcohol-free cocktail pairing will rock your long lunches, spring entertaining and relaxed weekend feasts.

Ingredients

Pastry
1 1/2 cups plain flour
60g butter, chilled and cubed
1/2 cup grated cheddar
1/4 cup cold water
Filling
2 zucchinis
2 eggs
1/4 cup heavy cream
150g ricotta
1/3 cup grated Parmesan
2 tsp fresh thyme leaves
Extra thyme, to garnish
Salt and pepper

Method

Preheat the oven to 180°C and grease an 18cm loose-based tart tin.

Grate one zucchini into a sieve and sprinkle with salt. Thinly slice the second zucchini, place onto paper towels and salt lightly. Leave both to sweat.

To make the pastry, rub the butter into the flour until crumbly. Stir through the cheddar, then add cold water and mix until a dough forms.

Press into the tart tin and freeze for 15 minutes.

Meanwhile, whisk together the eggs, cream and ricotta. Stir through Parmesan, thyme, salt and pepper.

Squeeze excess liquid from the grated zucchini and fold into the filling.

Blind bake the pastry shell for 12 minutes.

Pat the zucchini slices dry, pour the filling into the shell and arrange zucchini slices on top.

Bake for 30–35 minutes until golden and set.

Finish with extra thyme, salt and pepper before serving.

Pair with a bright citrus Greyhound Collins made with Ecology & Co Tini.