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
Savory Ricotta Zucchini Tart
Savory tarts such as this one are great served as a light entree along with a big salad.
- 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.