I know turning on the oven in summer is terrible if you don’t have air, but we do so on went the oven. In a small skillet, saute the onion until soft and just beginning to brown. A rustic tomato tart is arguably the most delicious, fancy-pants way to enjoy summer’s best tomatoes. Let cool slightly before slicing. Rinse, then pat dry. Bake ricotta and zucchini tomato tart for 35 minutes or until phyllo is golden-brown and zucchini is tender. Add the egg to the ricotta and mix well. ★☆. Your email address will not be published. 3. Press the beans or pie weights all the way across the pan to ensure the sides of the shell won’t slip as it bakes. Required fields are marked *, Rate this recipe Place a second sheet over the first, rotating slightly, and mist; repeat with remaining phyllo. Savory, juicy tomatoes layered with lots of herbs and creamy cashew ‘ricotta’, enveloped in a crisp, flaky crust. ★☆ Bake ricotta and zucchini tomato tart for 35 minutes or until phyllo is golden-brown and zucchini is tender. Prick the bottom of the pastry with a fork. 1/2 cup grated Parmesan Cheese © Copyright 2020 Meredith Corporation. Add the garlic fennel seed, oregano, and red pepper flakes and continue to cook until fragrant. Layer zucchini, onion mixture, and ricotta mixture beginning and ending with zucchini. Rachael Ray In Season is part of the Allrecipes Food Group. In a medium-size, bowl combine the ricotta cheese, basil, and 1/4 cup parmesan cheese. Not so much this year, but what I did have made a delicious Italian Ricotta Zucchini Tart. Remove from the oven and take out whatever pie weights you used. Adjust the seasoning with salt and pepper to taste. Using a slotted spoon, lift tomato from vinegar and arrange over ricotta, reserving vinegar. Generously sprinkle the zucchini with salt and allow it to sit for about 20 minutes. ★☆ Refrigerate. 273 calories; fat 11g; saturated fat 5g; carbohydrates 29g; insoluble fiber 3g; sugars 4g; protein 16g; sodium 630mg; calcium 237mg; iron 3mg. 1 cup fresh basil leaves, minced Preheat the oven to 400 degrees F and line a large baking sheet with 1 large zucchini, sliced thin Info. Italian Ricotta Zucchini Tart - Italian seasonings and ricotta bring out the best in a layered zucchini and roasted tomato tart. Italian seasonings and ricotta bring out the best in a layered zucchini and roasted tomato tart. Shape may receive compensation when you click through and purchase from links contained on Everything you need to know to get started with this high-fat, low-carb diet. 4 zucchini (about 2 1/2 pounds), thinly sliced crosswise Salt and pepper 1 sheet frozen puff pastry, thawed 2 tablespoons butter 1/4 cup chopped fresh dill 3 eggs, beaten 1 cup ricotta … I’m sure many of you have an abundance of zucchini and tomatoes, so give Italian Ricotta Zucchini Tart a try….you will be glad you did! Bake until a knife inserted in the center comes out clean, about 1 hour and 10 minutes. Mid-August is the end of summer for me. Lightly mist a 9-inch pie pan with cooking spray and unroll phyllo. Share a photo and tag us — we can't wait to see what you've made! Top with ricotta mixture, then a layer of zucchini and a ring of tomato. Your email address will not be published. Blind bake the pie crust and roast a few cherry tomatoes….since you have the oven on anyway. Layer the zucchini in a colander, sprinkling each layer with salt; let stand for 20 minutes. I was planning on making a zucchini/tomato tart this evening for supper – maybe I’ll try to incorporate this delicious-sounding ricotta filling. Impress guests with this easy (and healthy) ricotta, tomato, and zucchini tart recipe. this website. Basil is the best friend of both zucchini and tomatoes. All Rights Reserved. Line the pie shell with aluminum foil or parchment paper and fill with pie weights or dried beans. This site uses Akismet to reduce spam. Bake for 20-25 minutes or until tart is golden and tomato … Rice also works as a pie weight. Spread the pastry with the ricotta mix, leaving a border of 1cm around the edge, then press the courgette slices into the ricotta. Combine the remaining 1/4 cup of Parmesan and bread crumbs and sprinkle evenly over the bottom tart. 10 Things I Learned During My Body Transformation, Nutrition July 8, 2010 at 8:22 am Reply Anna Sprinkle 1/4 cup panko breadcrumbs across the bottom of the pie shell. Place in oven and roast until tomatoes start to split 15-20 minutes. Sprinkle with Parmesan and remaining salt and pepper and roll overhanging phyllo into a neat border. Tim and I ate this dish with grilled Italian Sausage, but it is a perfect light lunch or dinner. I haven’t totally given up yet as we have another month of growing…hopefully? In a small bowl, combine ricotta, eggs, fennel, zest, and half the salt and pepper; set aside. This rustic zucchini and tomato tart is filled with creamy whipped feta and lots of herbs. ★☆ Tip: whatever you are doing with zucchini, place them on some paper towel sprinkle them with salt, and sit for about 20 minutes. Line a couple of baking sheets with paper towels and place the zucchini slices on the paper towels in a single layer. I wanted to make at least one recipe that showcased the veggies I was able to harvest. Cool for an hour before slicing so the juices can reabsorb. this link is to an external site that may or may not meet accessibility guidelines. 1 –9-inch pie crust ( I use store-bought) Usually, I have an overabundance of zucchini and cherry tomatoes. Preheat the oven to 350 degrees . (You can find them very inexpensively these days) Spread ricotta mixture into pastry case. Preheat oven to 350°F. salt and pepper to taste 4 zucchini (about 2 1/2 pounds), thinly sliced crosswise, 1/2 cup grated parmesan cheese, plus more for sprinkling. Rustic Tomato Zucchini Tart is filled with caramelized onions, garden fresh zucchini, tomatoes and Parmesan cheese on top of pastry dough. Recipes and ideas so you never have to ask what the forks for dinner! Add the zucchini and cook, turning, until golden, about 5 minutes. 1/2 teaspoon dried oregano Serve warm or at room temperature. 1 1/2 teaspoons salt You can make almost anything with them, like Italian Ricotta Zucchini Tart. 1/4 teaspoon red pepper flakes CHEF'S TIP: Swap in fat-free ricotta (it's just as creamy!) I keep several what I consider staple items in my freezer: pie crust dough and puff pastry dough. Stir in the zucchini. Place roasted cherry tomatoes over the last zucchini layer. 8 sheets frozen phyllo dough (8 by 13 inches), thawed. While the recipe sounds complicated, it really isn’t. Shape is part of the Instyle Beauty Group. Then it’s just a matter of layering the veggies with some sweet onions and a ricotta cheese basil mixture. 3 cloves fresh garlic, minced Be sure to blot them with more paper towels before using them. Preheat the oven to 350°F. Basil is one thing flourishing in my garden. Tips CHEF'S TIP: Swap in fat-free ricotta (it's just as creamy!) Line a tart pan with the pie dough. I use a mandoline. Blind bake the pie shell until the dough is baked through and just beginning to brown. Bake for about an hour. Recipes and ideas so you never have to ask ...... Married Bloggers who hopefully entertain, teach, give you mouth watering pictures and recipes......... We, Turkey Tenderloin with Orange Maple Cranberry Sauce.