Zucchini, haloumi and herb tarts

Recipes / Vegetarian

This vegetarian tart can be served up in half an hour - just have your ingredients and kitchen tools ready!

Recipe «Zucchini, haloumi and herb tarts» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1/2 bunch each chives, dill and mint, 450g firm ricotta, 4 eggs, 80g grated parmesan, 2 zucchinis , 2 tbsp pepitas, 100g haloumi, 1 1/2 tbsp extra virgin olive oil, plus extra, to brush , 8 sheets filo pastry, 1 tbsp lemon juice, 1 cup rocket.

Ingredients:

  • 1/2 bunch each chives, dill and mint 
  • 450g firm ricotta 
  • 4 eggs 
  • 80g grated parmesan 
  • 2 zucchinis 
  • 2 tbsp pepitas 
  • 100g haloumi 
  • 1 1/2 tbsp extra virgin olive oil, plus extra, to brush 
  • 8 sheets filo pastry 
  • 1 tbsp lemon juice 
  • 1 cup rocket 

Instructions

  1. Place a heavy-based oven tray in oven and preheat to 190C. Process herbs in a food processor until roughly chopped. Remove 2 tablespoons herbs and reserve. Add ricotta, 3 eggs and half the parmesan to remaining herbs in food processor. Season with salt and pepper, then process until just combined.
  2. Thinly slice zucchinis, then place in a bowl with pepitas and remaining 1 egg and parmesan. Season. Toss to combine. Cut haloumi into 1cm pieces and reserve.
  3. Grease an 18cm x 28cm slice pan and line base and sides with baking paper. Brush 1 filo sheet lightly with extra oil, then place another sheet on top. Repeat brushing and layering with oil and remaining filo. Cut filo stack in half lengthwise, then cut each half into thirds to form 6 rectangles.
  4. Divide ricotta mixture among filo rectangles, spooning into centres. Place tarts in 2 rows of 3 in prepared pan, lifting sides of filo upright around ricotta mixture. Top ricotta mixture with zucchini mixture, then scatter over reserved haloumi. Place pan on tray and bake for 20 minutes or until filo is golden and filling is set (cover with baking paper if over-browning).
  5. Whisk oil and lemon juice in a bowl, then season. Add rocket and reserved herbs, then gently toss to combine.
  6. Divide tarts among plates, then top with salad to serve.