Grilled Zucchini Tart with asparagus, ricotta and hazelnut dressing from Provisions Catering

 Grilled Zucchini Tart

Provisions Catering Chef Kevin Castonguay sent us this awesome recipe for Grilled Zucchini Tart with asparagus, ricotta and hazelnut dressing to share with our readers.

-Puff Pastry-

-Store bought puff pastry x 1 box
-Egg Wash: Egg yolk x 4, Milk x 20g, Salt x 4g

-Preheat oven to 375C
-Roll out puff pastry 5mm thick and cut into 4 large rounds using a small side plate as a reference.
-Whisk egg yolk, salt and milk. With a pastry brush apply egg wash to puff pastry and place into the fridge, wait 40 min and then apply second layer of egg wash.
-Bake in oven for 8 to 10 minutes or until caramelized on the surface, cool on a resting rack.

-Hazelnut Dressing-

Hazelnuts x 40g
Grape seed oil x 80g
Sherry Vinegar x 30g
Lemon juice x 20g
Hazelnut oil x 80g
Dijon mustard x 40g
Salt and ground black pepper to taste

-Preheat oven to 325C
-Place hazelnuts onto baking tray and place on the middle rack of preheated oven for 8 – 10 minutes
-Place hazelnuts, sherry vinegar, lemon juice and Dijon into a food processor and turn the machine on.
-While the food processor is running slowly pour grape seed oil and hazelnut oil into the mix until well incorporated.
-Adjust seasoning with salt and pepper

-Buffalo Milk Ricotta Spread-

Buffalo milk ricotta (or regular ricotta) x 200g
Spinach x 1 bunch
Grated fresh Parmesan x 50g
Nutmeg x pinch
Extra virgin olive oil x to taste
Salt and pepper

-Using a large pot, bring water to a boil, add salt to taste.
-Wash 1 bunch of spinach with cold water and set aside to drain.
-Once water is at a rapid boil blanch spinach for 1 min then drain into colander.
-Once spinach has cooled, squeeze out all excess water.
-Using a food processor place the ricotta, blanched and drained spinach, fresh grated nutmeg, grated fresh Parmesan and turn machine on.
-While food is processing pour in oil and mix well, 5 min.
-Stop the machine and add salt and pepper to taste.

-Grilled Zucchini Salad Assembly-

-Zucchini x 2pc
-Buffalo milk ricotta (or regular ricotta) x 250g
-Asparagus tips x 1 bunch
-Baby arugula x 1 bunch
-Nasturtium leaves and peddles x 1 bunch

-Slice zucchini using a Japanese mandolin about 3mm thick and set aside.
-Trim and peel asparagus tips and set aside.
-Heat up grill on high heat and grill asparagus and zucchini and set aside.
-In a large stainless steel mixing bowl place grilled zucchini, grilled asparagus tips and arugula. Mix with hazelnut dressing and set aside.
-Gather your puff pastry discs and pipe buffalo milk ricotta spread onto the base.
-Carefully arrange grilled zucchini and grilled asparagus onto tart.
-Using the left over ricotta, spoon little dollops onto the tart.
-Garnish the tart with nasturtium peddles, leaves and arugula
-Zest half a lemon per tart and enjoy.





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Editor-In-Chief at Toronto Guardian. Photographer and Writer for Toronto Guardian and Joel Levy Photography