Zucchini and Ricotta Tart

This light, fluffy tart is amazing for a light springtime lunch or brunch
Editor
Zucchini and Ricotta Tart

Photo Modified: Flickr / Teeny Tiny Kitchen / CC BY-SA 4.0

Zucchini, ricotta, and dill balance perfectly with each other in this puff pastry tart.

This recipe is courtesy of Rachael Ray.

6
Servings
816
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 1/2  Pounds  zucchini, thinly sliced crosswise
  • Salt
  • sheet frozen puff pastry, thawed
  • 2  Tablespoons  butter
  • 1/4  Cup  fresh dill, chopped
  • eggs, beaten
  • 1  Cup  ricotta cheese
  • 3/4  Cups  Parmigiano-Reggiano cheese, grated
  • 1/2  Cup  half-and-half
  • Pepper
  • 1  Pinch of  nutmeg

Directions

Preheat the oven to 350 degrees F.

Lay the zucchini in a colander, sprinkling each layer with salt. Let stand for 20 minutes. Rinse, then pat dry.

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.

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.

In a bowl, whisk together the eggs, ricotta, ½ cup of Parmigiano-Reggiano, and the half-and-half. Season with salt, pepper, and nutmeg.

Stir in the zucchini. Pour the mixture into the chilled pastry crust and sprinkle with the remaining Parmigiano-Reggiano.

Bake until a knife in the center comes out clean, about 1 hour and 10 minutes.

Let cool slightly before slicing.

Nutritional Facts

Total Fat
62g
89%
Sugar
5g
6%
Saturated Fat
24g
100%
Cholesterol
142mg
47%
Carbohydrate, by difference
28g
22%
Protein
38g
83%
Vitamin A, RAE
7µg
1%
Vitamin B-12
6µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
13µg
14%
Calcium, Ca
103mg
10%
Choline, total
147mg
35%
Fiber, total dietary
1g
4%
Fluoride, F
3µg
0%
Folate, total
57µg
14%
Iron, Fe
5mg
28%
Magnesium, Mg
46mg
14%
Niacin
11mg
79%
Pantothenic acid
1mg
20%
Phosphorus, P
381mg
54%
Riboflavin
1mg
91%
Selenium, Se
32µg
58%
Sodium, Na
635mg
42%
Vitamin D (D2 + D3)
1µg
7%
Water
130g
5%
Zinc, Zn
8mg
100%

Zucchini Shopping Tip

Buy zucchini that is intact and has glossy skin. Avoid zucchini with brown or soft spots.

Zucchini Cooking Tip

Zucchini has a very high water content, lightly salt your zucchini prior to cooking so your dish does not become to watery.