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  1. Home
  2. zucchini

Gluten-free zucchini and ricotta tarts

If you're worried about gluten sensitivities, try these scrumptious tarts without fear. - by Chantal Walsh
  • 22 Sep 2015
Gluten-free zucchini and ricotta tarts
Cook: 125 Minutes - easy - Makes 6 - Vegetarian - gluten-free - nut-free - pregnancy-safe
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If you're worried about gluten sensitivities, try these scrumptious tarts without fear.

Ingredients

1 tbsp melted butter, for greasing

2 cups gluten-free plain flour, sifted

1 tsp fine salt

¼ tsp baking powder

2 tsp psyllium husk

175 g unsalted butter, chilled diced

2 eggwhites

1 ½ cups (375g) fresh ricotta

2 tbsp finely grated parmesan

½ tsp ground nutmeg Finely grated

zest of 1 lemon

Salt and pepper, to season

2 tbsp extra virgin olive oil

3 small zucchini, thinly sliced

3 cloves garlic, crushed

½ bunch flat-leaf parsley, leaves picked, finely chopped, to garnish

Method

  1. Grease six 10cm loose-bottomed fluted tartlet tins with melted butter. Sift flour, salt and baking powder into a large bowl and stir in psyllium husk. Transfer to a food processor and add diced butter, then pulse until mixture resembles fine breadcrumbs. Transfer back to bowl. Add eggwhites and just enough water to form a soft dough. Shape into a disc and enclose in plastic wrap. Chill for 1 hour.
  2. Meanwhile, combine ricotta, parmesan, nutmeg and zest in a bowl. Season with salt and pepper. Set aside.
  3. Line a large plate with paper towel. Heat oil in a medium frying pan over a high heat. Add zucchini and cook for 2 minutes on each side or until golden. Transfer to prepared plate to drain, then transfer to a bowl and toss with garlic. Season. Set aside.
  4. Preheat oven to 180°C. Roll out dough to 3mm thick and, using a 12cm cookie cutter, cut into six discs. Use to line prepared tins, trimming as necessary.
  5. Put tins on an oven tray. Line dough with foil and baking beads or uncooked rice.
  6. Bake for 20 minutes or until golden. Remove beads and foil. Cool on a wire rack.
  7. Spoon ricotta mixture into pastry cases, then arrange zucchini slices on top.
  8. Bake for 20 minutes or until ricotta is set, then set aside to cool slightly. Sprinkle with chopped parsley to serve.
  • zucchini
  • winter vegetarian recipes
  • ricotta

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