Tuesday, August 9, 2011

Zucchini Ricotta Tart

Bon Appetit 


I feel as though I've been gone for a month but, it actually was only a week. My three grandchildren were visiting me again, for seven days, so there was no time to blog. There wasn't much time for anything except entertaining them. Three year old twins are quite time consuming.
Now I'm back and will be playing catch up with the next few posts. I had told my daughter, I'd rather cook a gourmet meal for 10 people then try to figure out what the kids will eat and not eat. Odd thing is...they really love veggies and fruit.  However, if one likes broccoli the other doesn't...If one likes peaches...the other doesn't. Funny how that goes!
So the first thing I'm posting is my Ricotta Tart. I had an abundance of zucchini in my garden this year and have been giving them away to friends and neighbors. That still leaves me with quite a few for myself! A friend of mine had surgery a few weeks ago, so last week, another friend and I decided to take lunch over to her and spend some time visiting. Lunch consisted of the Zucchini Ricotta Tart and a beautiful salad, brought by my friend. The Zucchini Ricotta Tart I'm sharing with you is full of summer flavor and easy to prepare. It's one of my favorite summer "go to" recipes. I used a tart dough from Martha Stewart. It's a lovely dough and rolls out easily. I used rosemary as the herb and it complimented the Zucchini quite well. This is a delicious tart and is wonderful for lunch or a light dinner served with a salad or some fresh fruit. 


Zucchini Ricotta Tart


1 lb. firm zucchini, sliced
2 tablespoons butter
6 ozs. mozzarella, grated
1 cup ricotta cheese
1/2 cup half and half
3 eggs, lightly beaten
3/4  teaspoon salt
2 small pieces of fresh rosemary
1 fresh clove garlic...crushed
freshly ground pepper
a few fresh basil leaves, chopped


Roll out pie crust and place in tart or pie pan. Bake in a 425° oven for 7 minutes. Set aside and reduce oven to 350°.
Melt butter in large skillet and add zucchini and rosemary. Saute until tender. Remove with slotted spoon. Arrange half the zucchini slices on the bottom of the tart shell. Sprinkle with mozzarella cheese. In a medium sized bowl, mix the ricotta, cream, eggs and crushed garlic. Pour into pie shell and arrange the remaining zucchini slices on top. Sprinkle with fresh basil. Bake for about 45 minutes at 350 degrees or until a knife inserted into center comes out clean. Serve hot or at room temperature. Enjoy!


Tart Dough 
 from Martha Stewart 

Ingredients

1 3/4 cups all-purpose flour
1/4 teaspoon coarse salt
1/4 cup coarsely chopped chives, rosemary, or thyme (optional)
9 tablespoons (1 1/8 sticks) cold unsalted butter
1 large egg plus 1 egg yolk, beaten
3 tablespoons ice water



Directions


Process flour, salt, and herbs (if using) in a food processor until combined. Add butter, and process just until mixture resembles coarse meal. Whisk together egg mixture and the water in a small bowl. With processor running, pour in egg mixture; process until dough starts to come together. Shape dough into a disk. Wrap in plastic wrap, and refrigerate at least 30 minutes.



Dough ready to be rolled

Dough ready to be placed into tart pan

Place in oven at 425° for about 7 minutes

Zucchini  cooked and waiting to be place into pan

Ricotta mixture

Assembling the tart

Place into oven at 350° for about 45 minutes

Yum!





10 comments:

  1. How pretty! I love the herbed tart dough and the whole circles of zucchini on top!

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  2. What a gorgeous tart, Kathy! Perfect timing as there are zucchini everywhere~ Glad you had a great week with your grandchildren :)

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  3. Absolutely beautiful, Kathy! I will definitely try this as I love Zucchini! Sounds like you had a wonderful time with your family!

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  4. Kathy, your tart is just beautiful! What a wonderful lunch you must have had with your friends. It must have been a terrific pick-me-up for your friend who is recovering from surgery. I love the look of rosemary in dough and will have to try this recipe. It's a great way to use up the abundance of zucchini. I missed your posts, but thank you so much for finding the time to comment on our posts! I am sure you had your hands full with your grandchildren, but I know you loved every minute of it! :)

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  5. All I gotta say is WOW, that looks delicious. You've done it again!

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  6. Kathy-I just love your tart dough with the herbs added right into it. I know exactly how you feel about entertaining and cooking for the little grandchildren. The youngest ones are 5 now, and they are very selective about what they eat. So nice to hear that your little ones liked the tart.
    I'm glad you're back to blogging again, and I would love to try out your beautiful tart, with the zucchini:D
    xoxo

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  7. I'm also in love with the tart dough! If only I had some zucchini. I'm having a hard time harvesting them from my garden this year. Once I have some, I'll be making this. Oh, and the rule in our house, is if I make it you have to eat it, even if it's just a bite.
    Karen

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  8. What a lovely tart, Kathy! I particularly like the green-speckled tart dough, but the end result has my mouth watering. How lucky for your grandchildren to be able to spend a whole week with you, making many memories on both sides.

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  9. Kathy, I made this tonight & served it with fish - it was wonderful! Thanks for the inspiration! http://www.createamazingmeals.com/2011/08/sea-bass-zucchini-ricotta-tart-and.html

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