If you happen to be one of the few people out there who doesn't have a ton of zucchini in their garden this time of year, you probably have a friend or neighbor who does (you know the one, they're the person who keeps ringing your doorbell and leaving a large bag of giant green squash on your front doorstep).
And this recipe is a delicious way to use up some of that summer bounty.
***And be aware (unlike me) read through the recipe thoroughly- it has several steps that need to take place up to an hour before baking.
Zucchini and Ricotta Tart
4 zucchini (about 2 1/2 lbs) thinly sliced crosswise
salt and pepper
1 sheet frozen puff pastry, thawed (takes around 45 minutes)
2 T. butter or olive oil
1 shallot, diced (I added this for extra flavor)
1/4 c. chopped fresh dill
3 eggs, beaten
1 cup ricotta cheese
1/2 cup grated parmesan cheese
1/2 cup milk
1/4 tsp. nutmeg
1. Take puff pastry out of freezer 45 minutes prior to baking.
2. Layer sliced zucchini in a colander, sprinkle each layer with salt, let stand for 20 minutes, rinse, then pat dry.
3. Preheat oven to 350 degrees
4. On a lightly floured surface, roll out the puff pastry, press into a 9 inch pie plate and trim the excess. Prick the bottom of pastry with a fork. Refrigerate.
5. Melt butter or add olive oil to a large skillet over medium high heat. Add shallot and zucchini and cook, turning, until golden, about 5 minutes. Stir in the dill and remove from the heat. Let cool to room temperature.
6. In a bowl, whisk eggs, ricotta, parmesan, milk, nutmeg, season with salt and pepper to taste.
7. Pour mixture into the chilled pastry crust and sprinkle with more parmesan. Bake until a knife inserted in the center comes out clean, about 1 hour and 15 minutes. Let cool slightly before slicing.
I served this with a tossed greens-roasted beets-balsamic vinegar-feta cheese- and walnuts, crusty bread, and a bottle of red wine. Leftovers heat up well.
This recipe is a bit time consuming but really worth it, I plan on trying it again this winter with some late fall squash too, enjoy!
Oh my word! I am ALL OVER that tart! Even if it is time consuming, it just sounds and looks so amazing to still go for it! And SO perfect for summer! Thanks for sharing!
Posted by: Michelle | August 21, 2010 at 12:30 PM