Caramelised Fennel Zucchini And Ricotta Tart
Keywords
- caramelised fennel zucchini and ricotta tart
- fresh and light
- donna hay
- donna hay magazine
- donna hay recipes
- tart
- ricotta
- zucchini
- fennel
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Cooking tools:
- Rolling pin
- Microplane
- Oven
- Stove
- Saucepan
- Skillet
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
Ingredients
- 1 teaspoon extra virgin olive oil
- 1 medium fennel, thinly sliced
- sea salt
- 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
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