Recipe by Le Creuset
This delightful tart features layers of crispy filo dough filled with a creamy mixture of goat cheese and ricotta, topped with thinly sliced zucchini. It’s an elegant and delicious dish for any occasion. Enjoy it as a light lunch, appetiser, or savoury addition to your brunch spread!
Serves: 6
Cooking time: 60 min
Ingredients
6 sheets of store-bought Filo pastry, defrosted
100ml olive oil
For the Filling:
6 zucchinis, grated
250g smooth ricotta
200g chevin, softened
10g parsley, chopped
3 free-range eggs
1 lemon, zested
Salt
Black pepper
For the Topping:
6 zucchinis, thinly sliced lengthways
Juice of 1 lemon
Olive oil
Salt & black pepper
Method
To make the filling:
Combine all the ingredients in a large bowl and mix well. Set aside.
Preheat the oven to 180°C / 160°C fan.
Place one layer of filo in your Le Creuset 23cm Pie Dish, ensuring it overlaps the edges. Brush the entire surface with olive oil. Repeat with the remaining pastry layers, maintaining an overhang around the dish.
To assemble the tart, pour the filling into the prepared pie dish. Gather the overhanging pastry around the border and scrunch it neatly.
Bake for 30 minutes or until the pastry is golden brown and the filling is set with a slight jiggle in the centre. Allow the tart to cool.
To make the topping:
Mix the ingredients in a separate bowl. Season to taste and serve on top of the tart, optionally adding extra crumbled chevin.
As Easy as Pie
LE CREUSET PIE DISH
The Le Creuset Fluted Pie Dish is your secret weapon for comforting winter meals. With its elegant scalloped edges and even heat distribution, it’s perfect for hearty pies, sweet or savoury. Start by slow-cooking your filling in your Le Creuset casserole—think rich beef and mushroom, or spiced apple and pear—then transfer it into the pie dish to top with pastry and bake to golden perfection. It’s a seamless kitchen-to-table solution for cold-weather feasts.
