Ricotta, zucchini, pea and mint tart - The Nutrition Guy
post-template-default,single,single-post,postid-1283,single-format-standard,qode-listing-1.0.1,qode-social-login-1.0,qode-news-1.0.2,qode-quick-links-1.0,qode-restaurant-1.0,ajax_fade,page_not_loaded,,no_animation_on_touch,qode-title-hidden,qode_grid_1300,footer_responsive_adv,hide_top_bar_on_mobile_header,qode-content-sidebar-responsive,qode-theme-ver-14.1,qode-theme-bridge,disabled_footer_bottom,bridge,wpb-js-composer js-comp-ver-6.1,vc_responsive

Ricotta, zucchini, pea and mint tart

Ricotta tart with zucchini, mint and peas


150g spelt flour

90g butter, cubed

30g chia seeds

1 egg

250g ricotta cheese

100g mascarpone cheese

2 tbsp. parmesan cheese, grated

Zest of 1 lemon

2 tbsp. chives, finely chopped

2 tbsp. parsley, finely chopped

½ cup peas

1 zucchini, sliced into long ribbons

6 mint leaves



  • 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 mixture onto a clean board and knead into a round ball. Cover with cling wrap and set aside in the refrigerator for 30 minutes.
  • Remove dough from the fridge and flatten with a rolling pin. Place the dough over a loose-bottomed tart tin and trim the edges.
  • Blind bake pastry for 15 minutes.
  • In a mixing bowl combine ricotta, mascarpone, lemon zest, parsley and chives.
  • Add ricotta, mascarpone, parmesan cheese and herb mixture and spoon into tart base. Arrange sliced zucchini on top of cheese mixture.
  • Bake for 10 minutes.
  • Remove from oven and top with peas and mint.


Serves 8-10 slices

No Comments

Post A Comment