This Zucchini, olive, cottage cheese & pesto tart never disappoints. Perfect of a light lunch of part of a grazing table. Made with my favourite Brancourts high protein cottage cheese which brings its incredible flavour, texture& nutrition to the dish!
Method
1.
Preheat an oven to 220C.
2.
In a bowl combine the cottage cheese with half the pesto, the lemon zest & season lightly with salt & pepper. Set aside.
3.
Combine the shaved zucchini with the remaining pesto, olive oil & season lightly.
4.
Score a 1cm boarder around the pastry edges with the tipoff a sharp knife (don’t cut through).
5.
Use a fork to dock the pastry inside the boarder, making lots of indents everywhere.
6.
Spread the cottage cheese mix over the pastry inside the boarder only, then pile the zucchini over the cottage cheese.
7.
Bake in the oven for 25-30 minutes, until the base is crisp. Serve with the olive and basil scattered over and cut into desired size pieces.
Note: Choose any variety from the Brancourts Cottage Cheese range that best suits your dietary needs and personal preferences.
Ingredients
1 container Brancourts Protein+ Cottage Cheese
3 tbsp pesto
Zest 1 lemon
Salt
Pepper
2 zucchini, finely sliced lengthways
1 tbsp olive oil
1 x 30cm square sheet puff pastry
Handful pitted olive, halved
Handful basil leaves
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