Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 2 sheets frozen puff pastry (thawed)
- 250grams zucchini & carrot spaghetti
- 320grams mix-a mato mini tomatoes (halved widthways)
- 1 leek (thinly sliced)
- 200grams Swiss brown mushrooms
- 375grams smooth ricotta
- 2tablespoons olive oil
- 1 free range egg (beaten)
- 2tablespoons fresh dill sprigs
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Line 2 baking trays with baking paper.
Step 2 of 4
Place 1 pastry sheet on each tray. Fold all 4 sides of pastry sheets inwards to create a 1cm border, pressing down to seal. Brush borders with egg, prick all over with a fork, then bake for 15 minutes.
Step 3 of 4
Place zucchini & carrot spaghetti, mushroom, leek and oil in a large bowl, tossing to combine.
Step 4 of 4
Remove tart cases from oven and spread with ricotta. Season, then scatter over vegetables and tomato. Bake for a further 5 minutes or until puffed and golden. Scatter over dill, then slice to serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.