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Wednesday, 5 September 2012

Leek and Zucchini Ricotta Tart

 This is a delicious tummy filling, yet healthy dinner.  Thank you to my work colleague, Judy for the inspiration for this recipe.  This is Judy's recipe, just enlarged for a bigger family and I added only a couple of extra ingredients.
 
Ingredients:
1 tablespoon canola oil
2 sheets of reduced fat frozen puff pastry sheets
500g low fat smooth ricotta
150ml low fat milk
5 eggs
2 zucchini's chopped into small pieces
1 leek chopped into small pieces
the kernals cut off two fresh corn cobs (or use a small can of corn)
1 heaped teaspoon of minced garlic
a sprinkle of nutmeg
a handful of low fat tasty cheese (or Judy uses crumbled goats cheese)
 
Method:
1. preheat your oven to about 180oC
2. put the oil in a big saucepan on to the stove to heat
3. add the zucchini and leek and stir till softened (about 5 minutes)
4. Take off the heat and stir in the ricotta, corn, eggs, milk and nutmeg
and mix well
5. Line your pie dish or lasagne dish (i used this) with your pastry
6. Pour your eggy, cheesey, vege mix in to the pastry shell
7.  Sprinkle your chosen cheese over the top
8. Bake in the oven for about 1/2 an hour or until the top is lightly golden brown and the tart has set.

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