Zucchini Tart With Basil And Mint at Carolyn Shirley blog

Zucchini Tart With Basil And Mint. Zucchini tart with basil ricotta filling. 1/4 cup grated hard goat cheese (or parmigiano or pecorino) 1/4 cup whole milk yogurt. A breezy summery savoury tart showcasing the fresh zucchini that is in abundance. Perfect for an appetizer or main dish! Fresh mint, bright lemon, tangy feta and the creamy crunch of pine nuts turn this into a tart. Spread zucchini in the tart pan, top with ricotta mixture and sprinkle with pine nuts. Buttery puff pastry is topped with thin sliced zucchini, onion, and goat cheese, then. 1 medium zucchini, sliced thin with a mandoline peeler. This zucchini tart is made with puff pastry and cream cheese herb goodness. Bake in preheated oven at 225 c (fan 200 c; 1 cup full fat ricotta (drained if very wet) 1/2 cup mascarpone.

Thin zucchini tart with basil and mint
from www.smh.com.au

This zucchini tart is made with puff pastry and cream cheese herb goodness. Perfect for an appetizer or main dish! A breezy summery savoury tart showcasing the fresh zucchini that is in abundance. 1 cup full fat ricotta (drained if very wet) 1/2 cup mascarpone. Zucchini tart with basil ricotta filling. 1/4 cup grated hard goat cheese (or parmigiano or pecorino) 1/4 cup whole milk yogurt. Buttery puff pastry is topped with thin sliced zucchini, onion, and goat cheese, then. Bake in preheated oven at 225 c (fan 200 c; Spread zucchini in the tart pan, top with ricotta mixture and sprinkle with pine nuts. Fresh mint, bright lemon, tangy feta and the creamy crunch of pine nuts turn this into a tart.

Thin zucchini tart with basil and mint

Zucchini Tart With Basil And Mint Perfect for an appetizer or main dish! Perfect for an appetizer or main dish! Zucchini tart with basil ricotta filling. A breezy summery savoury tart showcasing the fresh zucchini that is in abundance. This zucchini tart is made with puff pastry and cream cheese herb goodness. Fresh mint, bright lemon, tangy feta and the creamy crunch of pine nuts turn this into a tart. Buttery puff pastry is topped with thin sliced zucchini, onion, and goat cheese, then. 1 medium zucchini, sliced thin with a mandoline peeler. Spread zucchini in the tart pan, top with ricotta mixture and sprinkle with pine nuts. Bake in preheated oven at 225 c (fan 200 c; 1 cup full fat ricotta (drained if very wet) 1/2 cup mascarpone. 1/4 cup grated hard goat cheese (or parmigiano or pecorino) 1/4 cup whole milk yogurt.

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