Ricotta, anchovy and baby marrow tart

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

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.

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