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
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
- 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.
- Meanwhile, combine ricotta, parmesan, nutmeg and zest in a bowl. Season with salt and pepper. Set aside.
- 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.
- 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.
- Put tins on an oven tray. Line dough with foil and baking beads or uncooked rice.
- Bake for 20 minutes or until golden. Remove beads and foil. Cool on a wire rack.
- Spoon ricotta mixture into pastry cases, then arrange zucchini slices on top.
- Bake for 20 minutes or until ricotta is set, then set aside to cool slightly. Sprinkle with chopped parsley to serve.