Zucchini tart with lemon and basil ricotta - Aceline
Zucchini tart with lemon and basil ricotta (BENNA recipe)
Ingredients
- 300g plain flour
- 160g salted butter
- Pinch salt and water to bind
- 2 coloured zucchini (yellow and green)
- 1 tsp salt
- 250g irkotta, strained
- 1 egg, beaten
- 1 tsp lemon zest
- Few fresh basil leaves, chopped
- 1 tbsp fresh pesto
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