Baby marrow, ricotta and Parmesan tart – Food & Home Magazine
Baby marrow, ricotta and Parmesan tart is a light and delicious Mediterranean dish. Vegetarian and easy to make, it's perfect for lunch or a light dinner.
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Ingredients
- <h3>Filling</h3>
- 15ml (1 tbsp) olive oil
- 1 onion, sliced
- 4 large eggs, lightly whisked
- 125ml (½ cup) fresh cream
- 400g baby marrows, grated, blanched and drained
- 1 bunch spring onions, sliced
- 300g ricotta cheese
- 50g Parmesan, finely grated
- 45ml (3 tbsp) fresh flat-leaf parsley, finely chopped
- 30ml (2 tbsp) fresh dill, finely chopped
- 15ml (1 tbsp) lemon zest
- salt
- freshly ground black pepper
- <h3>Tart</h3>
- 100g butter, melted
- 6 sheets phyllo pastry
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