Forget the frenzy of midweek dinners with these fuss-free vegetarian tarts.
- Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.
- Place pumpkin in a heatproof, microwave- safe bowl. Add 2 tablespoons cold water. Cover with plastic wrap. Microwave on HIGH (100%) for 3 minutes or until tender. Drain. Add zucchini. Stir to combine.
- Combine 200g ricotta and chives in a bowl. Season with salt and pepper.
- Cut pastry sheets in half to form 4 rectangles. Place on prepared tray. Starting with the short sides first, fold 1cm of pastry edges inwards to create a border. Spread inside border of each tart with 1⁄4 cup ricotta mixture. Top with pumpkin mixture. Season with salt and pepper. Brush edges with egg. Bake for 20 minutes until pastry is golden and puffed.
- Sprinkle tarts with remaining ricotta and extra chives. Serve tarts with salad and lemon wedges.
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Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set