Savory Harvest Tart (AR)

By IUPUI95

Tart can be made ahead and refrigerated for up to three days (cover tightly with plastic wrap); bring to room temperature or warm slightly in the microwave.

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 cups (about 3/4 pound) thinly sliced zucchini
• 1 cup low fat ricotta cheese
• 1 package (5.2 oz.) Boursin cheese (or a similar soft, herb-flavored cheese)
• 2 large eggs
• 2 tablespoons heavy cream
• 1/2 cup freshly-grated Parmesan, separated
• Salt and freshly-ground pepper to taste

Details

Servings 1

Preparation

Step 1

1) Preheat oven to 375 °F. Position rack in center of oven and parbake tart crust for 15 minutes. Remove tart crust from oven and set aside. Reduce oven temperature to 350°F.

2)Heat olive oil in large, heavy skillet over medium-high heat. Add zucchini slices and sauté until they are tender and very light golden (about 10 minutes). Season with salt and pepper to taste. Remove from heat and set aside in a small bowl.

3) Combine ricotta, Boursin, eggs, heavy cream and ¼ cup Parmesan in a medium sized bowl and mix well. Season with salt and freshly ground pepper to taste. Pour into the parbaked tart crust. Top with concentric circles of sliced zucchini and sprinkle remaining ¼ cup Parmesan over the top.

4) Bake in center of oven for 45-50 minutes until puffed and set. Remove from oven and set aside to cool. Place pan on top of a broad glass and carefully push down sides. Place tart on a serving plate (it will be easier to slide it off the metal bottom when it is very cool). Serve at room temperature or slightly warm.