Zucchini and Ricotta Tart

Zucchini and Ricotta Tart
Zucchini and Ricotta Tart

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 4 zucchini thinly sliced crosswise

  • Salt and Pepper

  • 1 sheet frozen puff pastry, thawed

  • 2 tbs butter

  • 1/4 cup chopped fresh dill

  • 3 eggs, beaten

  • 1 cup ricotta cheese

  • 1/2 cup grated Parmesan cheese, plus more of sprinkling

  • 1/2 cup half and half

  • 1 pinch nutmeg

Directions

1. Preheat oven to 350 degree. Layer the zucchini in a colander, sprinkling each layer with salt; let stand for 20min. Rinse, then pat dry. 2. Meanwhile, on a lightly floured surface, roll out the puffed pastry to remove the creases. Press the pastry into a 9in pie plate and trim excess so the crust it flush with the rim. Prick the bottom of the pastry with a fork. Refrigerate 3. In a large skillet, melt the butter over med high heat. Add the zucchini and cook turning, until golden, about 5 min. Stir in the dill and remove from the heat; let cool to room temp. 4. In a bowl, whisk together the eggs, ricotta, Parmesan and half and half; season with salt, pepper, nutmeg. Stir into the zucchini. Pour the mixture into the chilled pastry crust and sprinkle with more Parmesan. Bake until a knife inserted in the center comes out clean, about 1 hour and 10 min. Let cool slightly before slicing.

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