Zucchini, ricotta and pumpkin tarts

Forget the frenzy of midweek dinners with these fuss-free vegetarian tarts.

Recipe «Zucchini, ricotta and pumpkin tarts» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 500g butternut pumpkin, peeled, cut into 1.5cm pieces, 2 medium zucchini, cut into ribbons, 250g fresh ricotta, crumbled, 2 tbsp chopped fresh chives, 2 sheets frozen puff pastry, partially thawed , 1 egg, lightly beaten, Extra chopped fresh chives, mixed salad leaves and lemon wedges, to serve .

Ingredients:

• 500g butternut pumpkin, peeled, cut into 1.5cm pieces 
• 2 medium zucchini, cut into ribbons 
• 250g fresh ricotta, crumbled 
• 2 tbsp chopped fresh chives 
• 2 sheets frozen puff pastry, partially thawed 
• 1 egg, lightly beaten 
• Extra chopped fresh chives, mixed salad leaves and lemon wedges, to serve 

Instructions

1. Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.
2. 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.
3. Combine 200g ricotta and chives in a bowl. Season with salt and pepper.
4. 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.
5. Sprinkle tarts with remaining ricotta and extra chives. Serve tarts with salad and lemon wedges.