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