Zucchini Flower Tart
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves 8 with a salad for lunch
- 2 sheets butter puff pastry, thawed in the fridge
- 300g/10.6ozs. streaky bacon rashers
- 3 cups ricotta
- 3 eggs
- 1/2 cup green onions
- 8 zucchini flowers, split in half lengthways
- Parsley to garnish
Step 1 - Preheat oven to 200C/400F. Line a 20x30cm tray with 1.5 sheets of the puff pastry, dock the bottom with a fork and bake for 10 minutes.
Step 2 - While it is baking, finely chop the bacon (or place it in a food processor). Then in a food processor, blend the ricotta with the eggs and mix together with the bacon and green onions in a bowl. When the pastry is cooked, spread the ricotta mixture across the base and top with the zucchini flowers. Cut the remaining half sheet of pastry into four strips and twirl them and place them around the edge. Bake for 30 minutes. Allow to rest for 30-60 minutes so that the filling sets and becomes easier to cut.