Rustic Zucchini & Ricotta Tart

A zesty zucchini masterpiece!

Victoire
Victoire
10 minutesPrep time
40 minutesCook time
465 cal.Per serving

Utensils

Oven, Parchment paper, Rolling pin, Frying pan, Stovetop

recipe

Butter (salted)

Step 1

Preheat the oven to 350°F. Chop the room-temperature butter into small pieces.

Flour (all-purpose)
Butter (salted)

Step 2

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.

Egg

Step 3

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.

Zucchini

Step 4

Wash & chop the zucchini into rounds.

Zucchini

Step 5

Heat a drizzle of oil in a pan over medium heat. Add the zucchini. Cook, stirring for 5 min.

Ricotta cheese
Mint (fresh)

Step 6

In a small bowl, mix together the ricotta, chopped mint (optional), salt & pepper.

Zucchini

Step 7

Add a bit of water to the zucchini. Reduce the heat to low, cover & simmer for 5 min.

Step 8

Roll out the dough onto a parchment-lined baking sheet.

Step 9

It should form a rustically round circle about 1/4 inch thick.

Ricotta cheese

Step 10

Spread the ricotta over the dough, leaving a border around the edges.

Zucchini
Rosemary (dried)

Step 11

Add some dried rosemary to the cooked zucchini. Then pour the zucchini over the ricotta.

Green onion (scallions)

Step 12

Sprinkle chopped scallions over the zucchini.

Step 13

Use the parchment paper to fold in the edges of the tart. Top with a drizzle of olive oil.

Step 14

Bake for 30 min. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy465 cal.
Fat33g
Carbohydrates32g
Protein12g
Fiber4g

On average, one serving of the recipe "Rustic Zucchini & Ricotta Tart" contains 465 Energy, 33 g of Fat, 32 g of Carbohydrates, 12 g of Protein, 4 g of Fiber.

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Rustic Zucchini & Ricotta Tart
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