Cook time: 45 mins | Prep time: 15 mins | Serves: 6

Ingredients.

• 1 sheet of spelt puff pastry, defrosted, 36cm x 28cm. I used Careme ‘spelt puff pastry’

• 120g feta

• 1 cup ricotta, can use low fat

• 1 lemon, zest and juice

• 5 (500g) small zucchinis, sliced into 0.5cm rounds

• sea salt and cracked pepper

• 1 teaspoon sumac spice, optional

  To serve:

• mint leaves

• salt and pepper to taste

Method.

1. Preheat oven to 180ºC fan (356ºF). Blend the feta and ricotta in a food processor with 1 tablespoon of olive oil. Blend until you get a smooth consistency. 

2. On a lined baking tray, lay the puff pastry. Spread the whipped feta and ricotta mixture, leaving a 3-4 cm space from the edges.

3. Make 5 rows of sliced zucchini. Each row overlaps 1/4 of the zucchini underneath.

4. Fold over the 4 edges, pressing down lightly. Season with cracked pepper a little salt and sumac if using. Bake for 40-45 minutes (for spelt pastry) or until golden brown.

5. Slide tart onto a chopping board. Add. mint leaves, drizzle lemon juice, salt and pepper to taste. Add extra virgin olive oil and serve.

Cooking Notes:

• 35 minutes for normal puff pastry

Enjoy! Amanda x