8 free-range eggs
1 leek, outer layers removed, washed and finely chopped
1/2 cup fresh green peas
1 zucchini, grated
1 clove of garlic, crushed
200g fresh ricotta cheese
50g parmesan cheese, grated
1/4 cup flat leaf parsley, finely chopped
1/4 cup basil, finely chopped
3/4 cup almond meal
salt and pepper for seasoning
Pre-heat an oven to 180C. Prepare four tart tins or silicon tins with baking paper and place on a baking tray.
In a large frying pan, pour a little olive oil, sauté the leek and garlic, till translucent, approx. 5 minute on a medium heat. Sauté the remaining vegetable for 5 minutes on a medium heat, leave to cool.
In a large mixing bowl, whisk the mix the eggs and then add the ricotta, herbs, parmesan and almond meal and gently folding through. Fold through the cooled vegetable mixing. Pour the mixture into the cake tin and cook in the oven for 20minutes. Top with parmesan and cook for a further 5 minutes. Test with a skewer to see if it’s ready, it should be clean and the top of the tart should be a golden colour. Once cooked leave to cool and then serve a slice with a green salad.
Tip: They can also be made in individual servings.