Ricotta, anchovy and baby marrow tart

Ricotta, anchovy and baby marrow tart

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  • 4
  • Easy
  • 10 minutes
  • 25 minutes


  • 500 g frozen butter puff pastry
  • 12 baby marrows
  • 1 T olive oil
  • 150 g fresh ricotta
  • 2 cloves crushed garlic
  • 6 anchovy fillets

Cooking Instructions

Preheat the oven to 180°C.

Defrost the frozen butter puff pastry.

Thinly slice the baby marrows, toss in the olive oil and grill in a hot pan for 30 seconds a side.

Cut out a large rectangle from the pastry and spread with fresh ricotta and top with the sliced baby marrow, crushed garlic and anchovy fillets.

Bake for 20 to 25 minutes, or until puffy and golden.

Serve hot with a green salad.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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