Caramelised Fennel Zucchini And Ricotta Tart | Donna Hay

Name: Caramelised Fennel Zucchini And Ricotta Tart | Donna Hay
Ingredients: 1 teaspoon extra virgin olive oil; 1 medium fennel, thinly sliced; sea salt and cracked black pepper; 2 tablespoons malt vinegar; 1 tablespoon brown (light brown) sugar; 1 cup (240g) low-fat ricotta; 1 zucchini (courgette), thinly sliced; 2 tarragon sprigs; 100g unsalted butter, chopped; ⅓ cup (80ml) water; 1½ cups (210g) wholemeal spelt flour; ½ teaspoon sea salt flakes; 1 teaspoon fennel seeds, crushed; 1 teaspoon finely grated lemon rind

www.donnahay.com.au

This rustic tart is quick and easy to make, and the final result is light and flaky, with a delicious nutty flavour.

View full recipe on www.donnahay.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.

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Ingredients

1 teaspoon extra virgin olive oil
1 medium fennel, thinly sliced
sea salt and cracked black pepper
2 tablespoons malt vinegar
1 tablespoon brown (light brown) sugar
1 cup (240g) low-fat ricotta
1 zucchini (courgette), thinly sliced
2 tarragon sprigs
100g unsalted butter, chopped
⅓ cup (80ml) water
1½ cups (210g) wholemeal spelt flour
½ teaspoon sea salt flakes
1 teaspoon fennel seeds, crushed
1 teaspoon finely grated lemon rind

Caramelised Fennel Zucchini And Ricotta Tart | Donna Hay

Ingredients

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