I have learned to really appreciate savory tarts or pies the past few years, and often make different variations using vegetables with eggs and cheese as a binder. This ricotta zucchini tart came about after I discovered fresh sheep’s ricotta or “ricotta pecora” at my market. I love the flavor of this ricotta and decided to incorporate it into a tart with some fresh, baby zucchini. Tarts like this can be served at breakfast, lunch or dinner depending on what you serve with them. I used a simple Pate Brisee recipe I am including below, but you could always buy a prepared pie crust, or even a puff pastry crust to use with this simple filling.
The Tart Assembled And Ready For Baking
Deborah Mele 2011
- 1 1/4 Cups All-purpose Flour
- 1 Stick (8 Tablespoons) Unsalted Cold Butter Cut Into 1/2 Inch Cubes
- 1/2 Teaspoon Salt
- 2 to 4 Tablespoons Ice Water
- 2 Small Zucchini, Thinly Sliced Into Circles
- 1 Tablespoon Olive Oil
- Salt & Pepper
- 1 1/2 Cups Fresh Ricotta Cheese
- 3 Ounces Goat Cheese At Room Temperature
- 1 Cup Milk
- 3 Large Eggs
- Zest From 1 Lemon
- 1/2 Cup Toasted Pine Nuts
- For the crust, in a food processor mix the flour and salt, then add the butter and pulse just until the mixture comes together in pea sized pieces.
- Add 1 tablespoon ice water at a time until the mixture comes together as a dough.
- Remove from the food processor, shape into a disc, sprinkle both sides with flour, wrap in plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 365 degrees F.
- Remove the dough from the refrigerator and let sit for 10 minutes.
- Sprinkle lightly with flour and use a rolling pin to roll out to a 12 inch circle about 1/8th of an inch thick.
- Gently fold in half and place in a 9 inch pie pan.
- Unfold and press into the bottom and up the sides of the pan.
- Trim edges with a sharp knife.
- Poke the bottom of the crust in several places with a fork and bake for about 8 minutes or just until the crust begins to brown.
- Set aside while you make the filling.
- For the filling, in a frying pan, heat the olive oil and cook the zucchini rounds until tender.
- Remove from the pan and place evenly across the bottom of the pie crust.
- In a mixing bowl, mix together the ricotta cheese, goat cheese, eggs, lemon zest and milk.
- Season with salt and pepper and pour over the zucchini.
- Sprinkle the top with the toasted pine nuts and bake for about 40 to 45 minutes or until the edges are firm to touch and a toothpick inserted in center comes out clean.
- Allow to come to room temperature before serving.
Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 389 Total Fat: 28g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 122mg Sodium: 400mg Carbohydrates: 22g Fiber: 2g Sugar: 2g Protein: 15g