Zucchini Flower and Prosciutto Ricotta Tart
Nothing says Spring like the bright-golden petals of a zucchini flower! Do not be put off from their uniqueness, in fact the flowers of zucchinis are a delight and can be made into so many versatile and delicious dishes, like the one below!
Recipe from Donna Hay and adapted by GH Nutrition
Preparation time: 5 minutes
Cooking time: 15-20 minutes
2 sheets frozen puff pastry, thawed
1 cup fresh ricotta
8 slices prosciutto, torn
4 yellow squash, thinly sliced
6 zucchini flowers, halved and stems removed
1 tbsp lemon thyme leaves
2 tbsp white balsamic vinegar
2 tbsp extra virgin olive oil
Sea salt and freshly cracked black pepper
Parmesan, finely grated, to serve
Preheat oven to 200°C. Score each pastry sheet with a 1cm border. Spread the ricotta within the border and top with the prosciutto.
Place the tarts on a large oven tray lined with non-stick baking paper. Cook for 15-20 minutes or until the pastry is golden brown and puffed.
While the tarts are cooking, place the vinegar, oil, salt and pepper in a small bowl and mix to combine.
Top the tarts with the squash, zucchini and lemon thyme. Drizzle over the balsamic dressing. Sprinkle with finely grated parmesan, sea salt and pepper. Serve with a fresh garden salad.