Oven, Parchment paper, Rolling pin, Frying pan, Stovetop
Preheat the oven to 350°F. Chop the room-temperature butter into small pieces.
To make the dough, add the butter & flour to a mixing bowl. Mix them together with your fingers until the dough forms a crumbly texture.
Add the egg yolk & a splash of water. Mix with your hands. Add another splash of water until the dough comes together into a ball. Set aside.
Wash & chop the zucchini into rounds.
Heat a drizzle of oil in a pan over medium heat. Add the zucchini. Cook, stirring for 5 min.
In a small bowl, mix together the ricotta, chopped mint (optional), salt & pepper.
Add a bit of water to the zucchini. Reduce the heat to low, cover & simmer for 5 min.
Roll out the dough onto a parchment-lined baking sheet.
It should form a rustically round circle about 1/4 inch thick.
Spread the ricotta over the dough, leaving a border around the edges.
Add some dried rosemary to the cooked zucchini. Then pour the zucchini over the ricotta.
Sprinkle chopped scallions over the zucchini.
Use the parchment paper to fold in the edges of the tart. Top with a drizzle of olive oil.
Bake for 30 min. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Rustic Zucchini & Ricotta Tart" contains 463 Energy, 33 g of Fat, 32 g of Carbohydrates, 12 g of Protein, 4 g of Fiber.
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