Mix the ricotta, feta, lemon, herbs, egg, salt and pepper in a bowl. Zucchini Tart with Basil Ricotta Filling. unsalted butter 3 tbsp. Here's a gluten-free vegetarian zucchini tart made with fresh ricotta and zucchini from our garden. Stir in the zucchini. Privacy Policy · FAQ, 1 cup full fat ricotta (drained if very wet), 1/4 cup grated hard goat cheese (or parmigiano or pecorino), 1 package pre-made puff pastry (thawed out if frozen). Directions. Combine the remaining 1/4 cup of Parmesan and bread crumbs and sprinkle evenly over the bottom tart. Toss it with 2 teaspoons of salt and set … I love the flavor of this ricotta and decided to incorporate it into a tart with some fresh, baby zucchini. Let cool. https://www.elizabethminchilli.com/2020/06/zucchini-ricotta-tart Roll the puff pastry out to a 16×10 inch rectangle. Let cool slightly before slicing. Layer the zucchini in a colander, sprinkling each layer with salt; let stand for 20 minutes. Stir in the dill and remove from the heat; let cool to room temperature. Directions. Meanwhile, on a lightly floured surface, roll out the puff pastry to remove the creases. And it is even more delicious the second day after the flavors have melded together! It can be easily doubled for a larger crowd. Pour the mixture into the chilled pastry crust and sprinkle with more parmesan. While the tart is the oven, make the balsamic glaze. Remove from oven and spread ricotta mixture over pastry, staying within border. Prep Time 15 mins. Spread half of the ricotta mixture into an even layer over the bottom of each tart shell. I keep mine in the center, but feel free to spread them over the entire tart. Jump to Recipe. 0 from 0 votes. Press the pastry into a 9-inch pie plate and trim the excess, so the crust is flush with the rim. 1 medium zucchini, sliced thin with a mandoline peeler 2 tsp salt 1 Tbsp olive oil ½ cup full-fat ricotta cheese 1 handful basil leaves 2 tsp lemon juice 1 puff pastry sheet, thawed 1/4 tsp ground black pepper 1 egg yolk, beaten with 1 Tbsp water. One of my favorite summer recipes, this tart is a wonderful picnic, party or bbq addition- Simple to make, bursting with seasonal flavors, I often prepare this tart whenever I find fresh zucchini at my local farmer's market. 1 medium zucchini, sliced thin with a mandoline peeler 2 tsp salt 1 Tbsp olive oil ½ cup full-fat ricotta cheese 1 handful basil leaves 2 tsp lemon juice 1 puff pastry sheet, thawed 1/4 tsp ground black pepper 1 egg yolk, beaten with 1 Tbsp water. In a large skillet, melt the butter over medium-high heat. Arrange the zucchini slices in a single layer on top of the ricotta mixture. Place the zucchini in a colander and toss with 2 tsp of salt. Scatter the onion and sausage mixture, and the raw sliced zucchini on the up. Stir in butter … Working around the outer edge, layer alternating layers of tomato and zucchini slices. Ingredients. Preheat the oven to 350 degrees . Personally, I just dab it off at the end, but there is another option. Bake until a knife inserted in the center comes out clean, about 1 hour and 10 minutes. Meanwhile, place the zucchini in a colander set over a plate. Print Recipe Pin Recipe. In a large bowl, whisk together the almond flour, coconut flour, garlic powder and salt. Let it sit for at least 30 minutes, … © 2020 Meredith Women's Network. 4 zucchini (about 2 1/2 pounds), thinly sliced crosswise, 1/2 cup grated parmesan cheese, plus more for sprinkling. In a bowl, whisk together the eggs, ricotta, 1/2 cup parmesan and the half-and-half; season with salt, pepper and the nutmeg. Rachael Ray In Season is part of the Allrecipes Food Group. Add the zucchini and cook, turning, until golden, about 5 minutes. Zucchini contains a lot of liquid, so it can sometimes seep a little as the tart cooks. Prick the bottom of the pastry with a fork. Bake until zucchini is soft, onion is starting to caramelize, and pastry is golden brown and baked through, 20–25 minutes. A tender, flaky crust is filled with a creamy ricotta filling, then topped with bacon and zucchini in this easy Zucchini Tart with Ricotta and Bacon that is perfect for a luncheon or a light dinner.