Regular Box Contents
Small Box Contents
- Lettuce (×2)
- Tomatoes - Sukura Red Cherry
- Squash, Mixed Summer
- Onions - Mixed
- Citrus Mix
- Avocado - Reed
- Cantaloupe
Squash, Ricotta & Basil Tart
Ingredients
- 5 yellow & green squash
- 1 sheet of puff pastry
- 1 cup ricotta cheese
- A handful of fresh basil
- Quality olive oil
- 1/4 cup Parmesan cheese
- 1 garlic bulb
- 1 egg
- 1 unwaxed lemon
- Salt & pepper
Instructions
- Preheat the oven to 220 degrees. Slice the squash into long thin slices, place in a bowl and mix with olive oil & salt.
- Place the ricotta in a separate bowl & season well. Grate in the zest of a whole lemon and the juice of half of it. Whisk together until smooth & creamy. Add most of the basil & mix again.
- Roll out the puff pastry on a lined baking tray. With a knife, score the pastry 1.5 inches from the edge the whole way round (be careful not to cut all the way through).
- Spread the ricotta mixture over the pastry, taking care to stay inside the scored border. Top with the sliced squash, then the slices of garlic. Sprinkle on the Parmesan cheese and season well.
- Whisk the egg and brush the edges of the pastry so they go golden in the oven. Bake for 20-30 minutes, until crisp and puffed up.
- To make the basil oil, pound a big handful of basil in a pestle & mortar with olive oil. When the tart comes out of the oven, drizzle over the basil oil. Serve while piping hot!