Wednesday, September 9, 2015

Zucchini Ricotta Tart

Zucchini Ricotta Tart
Are you ready for yet another vegetable tart? This Zucchini Ricotta Tart is absolutely luscious, easily put together, and makes a lovely presentation!   

Lucky me! This year my garden has been producing an abundance of zucchini. Funny how that happens! Last year my zucchini plants picked up some kind of blight. I don’t think they even produced two zucchinis the whole season. This year is quite a different story. I’ve been getting loads of gorgeous zucchini each week, giving away as many as I can to friends and family! I’ve also made countless loaves of zucchini bread, zucchini pancakes, grilled zucchini, and a delicious zucchini tomato salad.
So, when my friend asked me to bring some type of quiche or tart to a brunch she was hosting, this one popped right into my head! Another way to use some of those zucchini! I’ve made this tart several times to rave reviews, and recipe requests. It’s a recipe I first saw while watching the “Chew". It’s great for a quick lunch, brunch dish, or light dinner!

A winner all around! 
The tart has a layer of tomato jam spread over the baked shell, which adds a wonderful depth of flavor. Since I also had an abundance of tomatoes in my garden...I made a few batches of tomato jam.  It seems the stars aligned! The jam worked perfectly with this tart!  The subtle flavor of the rosemary in the olive oil crust is quite nice. The ricotta filling, and thinly sliced zucchini layered on top, makes this tart irresistibly mouthwatering.
Tarts always make such a nice presentation at the table, and are relatively easy to put together. The crust can be made and baked, the day before you plan to serve it. Quiches and tarts always seem to be a “go to” when I entertain. I made this one with the olive oil crust.  However, if you’re pressed for time, you could just buy a pre-made piecrust! How easy is that? 

Honestly, this tart was a winner!  Even Bill ate it!  Happy Wednesday, everyone!
  
Tomato jam adds such a nice depth of flavor 
A perfect addition to our brunch table
Wonderfully delicious!



Zucchini Ricotta Tart
adapted from Daphne Oz the Chew

Ingredients:

FOR THE OLIVE OIL TART CRUST: 
1 cup Whole wheat flour
1 cup AP flour
1 teaspoon finely chopped rosemary
1 teaspoon fine sea salt
5 tablespoons olive oil
3/4 cup cold water 

FOR THE FILLING:
1/2 cup Tomato Jam
2 cups Ricotta
1 Egg
1/4 cup Parmigiano Reggiano (freshly grated - plus more from garnish)
1/4 cup Fresh Basil leaves-torn
3 tablespoons Chives (chopped)
2 Zucchini

For the Olive Oil Tart Crust:
Preheat oven to 400 degrees.
In a large bowl combine flour, salt. Add oil, mix together with a fork. Add water and mix until absorbed; knead lightly.
Turn dough on to a lightly floured work surface. Roll out into a flat rectangle large enough to cover the tart pan. Place on a greased sheet pan. Rest for 30 minutes.
Bake for 20-25 minutes at 400 degrees. Remove from oven and allow to cool on a rack.

For the Filling:
Preheat oven to 350F.
Brush the bottom of the tart shell with the tomato jam.
In a medium bowl, mix together the ricotta, egg, parmigiano, basil and chives. Spoon into the baked tart shell.
Using a peeler or mandolin (confidence permitting) shave the zucchini lengthwise into long strips.  Sprinkle strips with a little salt and place them in a strainer for 10 minutes to allow excess water to drain. Pat strips dry with paper towel, and lay them over the top of the filling.
Garnish the tart with parmigiano, then transfer to oven, and bake for 20 minutes or until golden. Allow to cool slightly before serving.

11 comments:

  1. That looks delicious! I'm planning to host a tea sometime soon, and this would be a lovely addition to the menu.

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  2. Such a great tart with all the healthy ingredients.

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  3. Great way to put zucchini to a good use!

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  4. I see you are into zucchini too. Ah the tomato jam is a wonderful idea Kathy! For the first time in eons our tomato production was meager, otherwise I would try the jam.Lovely pics.

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  5. A beautiful tart - I love it. A great recipe for the zucchini in the garden. Thanks for sharing:)

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  6. Great, I love this. The tart looks gorgeous. Probably I like a few slices of bacon for topping if this is for my dinner. :)

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  7. This tart looks lovely and I am glad that Bill approved of it too.

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  8. Just a quick note to say I'm thinking about you Kathy...

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  9. It's better to add more zucchini to have a balance of ingredients. Sweep sauce fully for a good decoration.
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