Galbani Ricotta Spiral Tart - Lactalis Professional | Foodservice
- 1 Begin by rolling out shortcrust pastry and blind baking it at 180oC for around 25 minutes or until the bottom turns a light golden colour.
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Ingredients
- 350g Shortcrust pastry
- 5 Courgettes
- 3 Aubergines
- 1 Garlic bulb
- 250g Galbani Ricotta
- 25ml Olive oil
- 1/2 Lemon zest
- 10g Thyme
- 20g Maple syrup or honey
- 1 Egg yolk
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