Fall is *that* person who shows up waaay to early to the party. I am just not ready yet, especially since we spent pretty much alll of august under a thick cloud of wildfire smoke hanging in the air. I just need a few more days of sunshine before I hibernate under a pile of blankets please. So I’m summoning up a bit more summer and sneaking in a last summer recipe before everything becomes pumpkin spiced. It’s an easy but a goodie, and perfect for using up all the last of the seasons zucchini!
– how to make a quick and easy zucchini tart –
what you’ll need….
1 sheet pre-rolled pastry
1/2 cup ricotta
1 zucchini
few sprigs of thyme
eggwash
1 egg
1 tbsp water
- score lines about 2cms from edge of the pastry. spread the ricotta in the middle.
2. top with sliced zucchini.
3. top with thyme, salt and pepper. drizzle over olive oil.
4. for the eggwash, mix up the egg an water. brush around the pastry sides.
5. bake on a parchment lined baking tray at 400F for 20-25mins till the crust puffs up and goes golden.
enjoy!
