Ricotta and Zucchini Tomato Tart Recipe
Prep Time: 15 minutes
Cook Time: 50 minutes
Nutrition Score per serving:
(1∕4 tart): 273 calories
11g fat
5g saturated fat
29g carbs
16g protein
2g fiber
233mg calcium
3mg iron
633mg sodium.
- 4
Ingredients
- 1 cup part-skim ricotta
- 2 eggs, lightly beaten
- 1/2 t fennel seeds, crushed
- 1/2 t Lemon zest from 1 large lemon
- 1/2 t salt
- 1/2 t freshly ground black pepper
- 2 medium plum tomatoes, thinly sliced
- Olive oil cooking spray
- 8 sheets frozen phyllo dough (8 by 13 inches), thawed
- 2 medium zucchini, thinly sliced
- 2 T grated Parmesan
Preparation
Step 1
Directions
Preheat oven to 350°F. In a small bowl, combine ricotta, eggs, fennel, zest, and half the salt and pepper; set aside. Lay tomato slices on paper towels to remove excess moisture.
Lightly mist a 9-inch pie pan with cooking spray and unroll phyllo. Working quickly, place 1 sheet of phyllo in pan and mist with cooking spray. Place a second sheet over the first, rotating slightly, and mist; repeat with remaining phyllo. Top with ricotta mixture, then a layer of zucchini and a ring of tomato. Sprinkle with Parmesan and remaining salt and pepper and roll overhanging phyllo into a neat border.
Bake ricotta and zucchini tomato tart for 35 minutes or until phyllo is golden-brown and zucchini is tender. Let cool for 20 minutes before serving.
CHEF'S TIP: Swap in fat-free ricotta (it's just as creamy!) to cut 35 calories and 5 grams of fat per serving of ricotta and zucchini tomato tart.