Light and satisfying, this tart is a Mediterranean classic. As an added bonus, it’s also vegetarian! Any diet will adore the combination of earthy marrows and creamy, salty cheese.
Baby marrow, ricotta and Parmesan tart
- 15ml (1 tbsp) olive oil
- 1 onion, sliced
- 4 large eggs, lightly whisked
- 125ml (½ cup) fresh cream
- 400g baby marrows, grated, blanched and drained
- 1 bunch spring onions, sliced
- 300g ricotta cheese
- 50g Parmesan, finely grated
- 45ml (3 tbsp) fresh flat-leaf parsley, finely chopped
- 30ml (2 tbsp) fresh dill, finely chopped
- 15ml (1 tbsp) lemon zest
- salt and freshly ground black pepper, to taste
- 100g butter, melted
- 6 sheets phyllo pastry
Preheat the oven to 180°C.
For the filling, heat the oil in a pan. Fry the onion for 2 – 4 minutes. Set aside.
Lightly whisk the egg and cream in a bowl, until combined. Stir in the balance of the filling ingredients and adjust the seasoning if necessary.
Brush a 20cm ovenproof dish with butter. Butter a sheet of phyllo pastry and arrange in the baking dish, letting the sides hang over the edge of the dish. Continue with the remaining phyllo sheets, buttering and overlapping in order to form a pie shell.
Spoon the filling into the pastry and bake until golden and crispy, about 20 – 25 minutes. Serve hot.