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+ servings
Grain free zucchini swirl tart on a wooden, moody backdrop

Zucchini, ricotta and herb tart

Gluten free, grain free and vegetarian
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Prep Time 45 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Food Intolerance Friendly
Servings 8 people

Ingredients
  

FOR THE GRAIN FREE TART CRUST:

  • 120g (1 cup) tapioca flour
  • 150g (1 1/2 cups) almond meal
  • 80 g butter
  • 1 egg
  • 1-2 teaspoons olive oil
  • 20 g freshly grated parmesan

FOR THE GRAIN FREE TART FILLING:

  • 500 g firm ricotta from the deli
  • 125ml (½ cup) water
  • 2 extra large eggs
  • 100 g freshly grated parmesan
  • 30-50 g capers depending on how much you luff capers
  • 75 g Persian or Danish feta
  • 1 bunch mint finely chopped
  • 1 bunch dill finely chopped
  • Salt and pepper
  • Chilli flakes
  • ground nutmeg, to taste
  • 3-4 medium sized zucchinis

Instructions
 

  • Preheat your oven to 180C/356F.
  • In your food processor, combine all the ingredients for the tart crust until it comes together into a dough. Grease your tart tin and press the dough into it until it is nice and snug. Discard any leftover dough. Poke a few lil fork holes in the base to allow air to escape, and then pop it in the oven for 10-15 minutes.
  • In the meantime mix together the ingredients for the filling. Loosen the ricotta with the water, and then add the salt and pepper, nutmeg, chilli, and cheeses. Continue to stir until all combined. Add the chopped herbs and capers and taste for seasoning. Finally, add the eggs and stir well to combine.
  • Use your mandoline (being very careful of your fingers - I learned that lesson for you) slice your zucchini lengthways into the finest slices you can. Once you've done this, slice each of those thin slices in half lengthways (so you have two long slices instead of one) - the easiest way to do this is by hand.
  • Once the base is cooked and cooled, pour the cheesy ricotta mixture into it and smooth it over.
  • Now for the fun part. Take one zucchini ribbon, and curl it around itself, until it becomes a little circle. Get it as tight a circle as you can, and plonk this circle in the middle of the tart, pressing it down into the ricotta a little. Continue to wrap your zucchini around this centre circle, and keep going and going and going until you have completely covered the tart in zucchini. This step is actually a whole lot easier than it looks, I promise.
  • Pop the tart into the oven, and cook for around 40 minutes to an hour. The zucchini might leak liquid - you can either drain it (covered in salt to extract moisture) beforehand, or you can just use a bit of kitchen towel to suck the moisture off the top of the tart after it cooks. That is the infinitely easier option.
  • Gently cut (the oodles of zucchini slices necessitate a sharp knife and decisive cutting) and eat!
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