Spring vegetable tart, and Zucchini and ricotta tart

Ricotta makes a light and simple filling for these spring tarts.

Spring vegetable tart. Picture: Craig Wall.

Drain the ricotta in a sieve for one hour before using to reduce excess moisture.

Spring vegetable tart

2 sheets puff pastry, thawed
1 large egg, beaten
200g ricotta, drained
3 tablespoons grated parmesan
1 teaspoon thyme leaves
100g peas, blanched
1 bunch asparagus, blanched
2 spring onions, trimmed, shredded
Small handful mint leaves
Handful pea shoots

Dressing

1 teaspoon honey
1 tablespoon lemon juice
2 tablespoons olive oil

-

Heat oven to 180°C (fan). Place one sheet of pastry on a lined baking tray and brush with a little beaten egg, avoiding edges. Top with remaining sheet of pastry; roll lightly to seal together. Using a knife, lightly score a 1cm border; glaze border with a little more beaten egg. Beat ricotta with remaining egg; stir in parmesan and thyme and season well. Bake tart base for 10 minutes; remove from oven. Gently push down middle of pastry; spread with filling, staying within border. Bake 10-15 minutes until pale golden; remove from oven and cool for 10 minutes. Whisk dressing ingredients; toss with peas, asparagus, spring onions and mint. Scatter over tart and finish with pea shoots. Serves 4

Zucchini and ricotta tart

2 sheets puff pastry, thawed
1 large egg, beaten
100g mascarpone
150g ricotta, drained
3 tablespoons grated parmesan
Finely grated zest 1 lemon
2 tablespoons fresh basil leaves
3-4 zucchini, sliced into ribbons
Extra virgin olive oil, to drizzle

-

Heat oven to 180°C (fan). Place one pastry sheet on a lined baking tray and brush with a little beaten egg, avoiding edges. Top with remaining sheet of pastry; roll lightly to seal together. Using a knife, lightly score a 1cm border; glaze border with beaten egg. Put mascarpone, ricotta, parmesan, zest and basil in a bowl; season well. Bake tart base for 10 minutes; remove from oven. Push middle down and spread with filling, staying within border. Return tart to oven for 10 minutes or so. Top with zucchini, drizzle with oil and season. Bake for a further 5 minutes or until zucchini softens slightly. To serve, garnish with extra parmesan and basil. Serves 4