Zucchini And Ricotta Tart

Zucchini And Ricotta Tart
4 from 1 ratings
Zucchini, ricotta, and dill balance perfectly with each other in this puff pastry tart.This recipe is courtesy of Rachael Ray.
Servings
6
servings
Zucchini and Ricotta Tart
Ingredients
  • 2 1/2 pound zucchini, thinly sliced crosswise
  • salt
  • 1 sheet frozen puff pastry, thawed
  • 2 tablespoon butter
  • 1/4 cup fresh dill, chopped
  • 3 eggs, beaten
  • 1 cup ricotta cheese
  • 3/4 cup parmigiano-reggiano cheese, grated
  • 1/2 cup half-and-half
  • pepper
  • 1 pinch of nutmeg
Directions
  1. Preheat the oven to 350 degrees F.
  2. Lay the zucchini in a colander, sprinkling each layer with salt. Let stand for 20 minutes. Rinse, then pat dry.
  3. On a lightly floured surface, roll out the puff pastry to remove the creases. Press the pastry into a 9-inch pie plate and trim the excess. Prick the pastry base with a fork. Refrigerate.
  4. In a large skillet, melt the butter over medium-high heat. Add the zucchini and cook until golden, about 5 minutes. Stir in the dill. Remove from the heat, and let cool to room temperature.
  5. In a bowl, whisk together the eggs, ricotta, ½ cup of Parmigiano-Reggiano, and the half-and-half. Season with salt, pepper, and nutmeg.
  6. Stir in the zucchini. Pour the mixture into the chilled pastry crust and sprinkle with the remaining Parmigiano-Reggiano.
  7. Bake until a knife in the center comes out clean, about 1 hour and 10 minutes.
  8. Let cool slightly before slicing.