Spread half of the ricotta mixture into an even layer over the bottom of each tart shell. Stir in butter … Zucchini contains a lot of liquid, so it can sometimes seep a little as the tart cooks. https://savoryandsavvy.com/recipe/zucchini-and-ricotta-tart-recipe Combine the remaining 1/4 cup of Parmesan and bread crumbs and sprinkle evenly over the bottom tart. Let cool. Zucchini Tart with Basil Ricotta Filling. Spread the ricotta mixture over the center of the dough. And it is even more delicious the second day after the flavors have melded together! Meanwhile, on a lightly floured surface, roll out the puff pastry to remove the creases. Ingredients. Prep Time 15 mins. This ricotta zucchini tart came about after I discovered fresh sheep’s ricotta or “ricotta pecora” at my market. Stir in the dill and remove from the heat; let cool to room temperature. Arrange the zucchini slices in a single layer on top of the ricotta mixture. Refrigerate. I keep mine in the center, but feel free to spread them over the entire tart. In a bowl, whisk together the eggs, ricotta, 1/2 cup parmesan and the half-and-half; season with salt, pepper and the nutmeg. Privacy Policy · FAQ, 1 cup full fat ricotta (drained if very wet), 1/4 cup grated hard goat cheese (or parmigiano or pecorino), 1 package pre-made puff pastry (thawed out if frozen). For other light and savory tart using summer’s bounty, you should try my Fresh Tomato Ricotta Tart in Puff Pastry , and the Vidalia Onion and Mushroom Quiche. In a large skillet, melt the butter over medium-high heat. Print Recipe Pin Recipe. 1 medium zucchini, sliced thin with a mandoline peeler 2 tsp salt 1 Tbsp olive oil ½ cup full-fat ricotta cheese 1 handful basil leaves 2 tsp lemon juice 1 puff pastry sheet, thawed 1/4 tsp ground black pepper 1 egg yolk, beaten with 1 Tbsp water. Working around the outer edge, layer alternating layers of tomato and zucchini slices. One of my favorite summer recipes, this tart is a wonderful picnic, party or bbq addition- Simple to make, bursting with seasonal flavors, I often prepare this tart whenever I find fresh zucchini at my local farmer's market. Ingredients. Bake until zucchini is soft, onion is starting to caramelize, and pastry is golden brown and baked through, 20–25 minutes. 4 zucchini (about 2 1/2 pounds), thinly sliced crosswise, 1/2 cup grated parmesan cheese, plus more for sprinkling. https://www.rachaelraymag.com/recipe/zucchini-and-ricotta-tart Tarts like this can be served at breakfast, lunch or … Preheat the oven to 350 degrees . https://www.elizabethminchilli.com/2020/06/zucchini-ricotta-tart Layer the zucchini in a colander, sprinkling each layer with salt; let stand for 20 minutes. This rustic Zucchini Tart with Ricotta and Fresh Herbs makes a tasty vegetarian meal for any occasion - The perfect addition to any summer table! unsalted butter 3 tbsp. Pour the mixture into the chilled pastry crust and sprinkle with more parmesan. Meanwhile, place the zucchini in a colander set over a plate. 0 from 0 votes. Jump to Recipe. Personally, I just dab it off at the end, but there is another option. In a large bowl, whisk together the almond flour, coconut flour, garlic powder and salt. Zucchini Tart with Basil Ricotta Filling. You can lightly salt the zucchini slices to draw out extra liquid, leaving them to drain for 10-15 minutes. Directions. While the tart is the oven, make the balsamic glaze. A tender, flaky crust is filled with a creamy ricotta filling, then topped with bacon and zucchini in this easy Zucchini Tart with Ricotta and Bacon that is perfect for a luncheon or a light dinner. Rinse, then pat dry. Roll the puff pastry out to a 16×10 inch rectangle. © 2020 Meredith Women's Network. It can be easily doubled for a larger crowd. Directions. Score a line around the puff pastry 1 inch from the edge. Bake for about an hour. Place the zucchini in a colander and toss with 2 tsp of salt. Three Cheese Zucchini Tart is perfect for a light dinner, or as an appetizer. Mix the ricotta, feta, lemon, herbs, egg, salt and pepper in a bowl. Let it sit for at least 30 minutes, … Add the zucchini and cook, turning, until golden, about 5 minutes. 1 medium zucchini, sliced thin with a mandoline peeler 2 tsp salt 1 Tbsp olive oil ½ cup full-fat ricotta cheese 1 handful basil leaves 2 tsp lemon juice 1 puff pastry sheet, thawed 1/4 tsp ground black pepper 1 egg yolk, beaten with 1 Tbsp water.

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