This Ricotta, Zucchini, Pea and Mint Tart is a delightful and easy-to-make dish that combines fresh, vibrant flavors with a creamy texture. The spelt flour crust adds a wholesome touch, while the combination of ricotta, mascarpone, and parmesan creates a rich and satisfying filling. Topped with zucchini ribbons, peas, and mint leaves, this tart is perfect for a light lunch or dinner. The recipe is straightforward, making it accessible even for beginner cooks.
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Preheat oven to 200° C.
Add flour, butter, chia seeds, and a pinch of salt to a food processor and blend until crumbly.
Add egg and blitz until the mixture comes together in clumps.
Turn the mixture onto a clean board and knead it into a round ball. Cover with cling wrap and set aside in the refrigerator for 30 minutes.
Remove the dough from the fridge and flatten it with a rolling pin. Place the dough over a loose-bottomed tart tin and trim the edges. Blind bake pastry for 15 minutes.
Combine ricotta, mascarpone, lemon zest, parsley, and chives in a mixing bowl.
Add ricotta, mascarpone, parmesan cheese, herb mixture, and spoon it into the tart base.
Arrange sliced zucchini on top of the cheese mixture. Bake for 10 minutes.
Remove from oven and top with peas and mint.
Ensure the butter is cold when making the pastry for a flaky texture.
Blind baking the pastry prevents it from becoming soggy when adding the filling.
Use a mandoline slicer for even zucchini ribbons.
Fresh mint leaves add a burst of flavor; avoid using dried mint.
Can I use regular flour instead of spelt flour?
Yes, you can substitute spelt flour with regular all-purpose flour, but the texture and flavor may vary slightly.
Can I make this tart ahead of time?
Yes, you can prepare the tart and refrigerate it. Reheat it in the oven before serving for the best taste.
Can I use frozen peas instead of fresh peas?
Yes, frozen peas work well in this recipe. Just thaw them before using.
What can I use instead of mascarpone cheese?
You can substitute mascarpone with cream cheese or sour cream for a similar creamy texture.
How do I blind bake the pastry?
Place parchment paper over the pastry and fill it with baking weights or dried beans to prevent it from puffing up during baking.
I’m a Dietitian, recipe developer, and food lover who believes good nutrition should be simple, satisfying, and full of flavour. With a background in biomedical science and a passion for creating recipes that are both nourishing and delicious, I love showing that healthy eating doesn’t mean missing out. My goal is to inspire people to feel confident in the kitchen and enjoy the kind of food that brings people together.
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