Description
A savory tart filled with creamy ricotta cheese and fresh, tender zucchini, all wrapped in a flaky crust. Perfect for a light lunch, dinner, or a beautiful appetizer.
Ingredients
Scale
- 2 medium-sized zucchinis, thinly sliced
- 1 cup ricotta cheese
- 1 prepared tart dough (or homemade)
- 2 large eggs
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon fresh basil or thyme, finely chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, fresh herbs, salt, and pepper. Mix until smooth.
- Roll out the tart dough and fit it into your tart pan. Press down gently to make sure it fits well. Trim the edges if needed.
- Spread the ricotta mixture evenly into the tart crust. Arrange the roasted zucchini slices on top, making sure they’re neatly layered.
- Bake the tart in the preheated oven for about 30 minutes or until the crust is golden and the filling is set. If needed, broil the top for a minute to get the zucchini nicely browned.
- Once the tart is baked, let it cool slightly before slicing. Garnish with extra fresh herbs for a pop of color.
- Serve the tart warm or at room temperature. It pairs beautifully with a simple green salad or as part of a larger spread.
Notes
- For extra flavor, add a drizzle of balsamic glaze on top of the tart just before serving.
- This tart can be made ahead and stored in the fridge for up to 2 days. Simply bake it when you’re ready to serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Savory Tart
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 5g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg
Keywords: zucchini, ricotta, tart, vegetarian, Mediterranean, savory pie, summer tart, zucchini tart
