Looking for a simple and original idea to bring to the table — perfect to accompany an aperitif, serve as an appetizer or a quick lunch: the Savory Zucchini Ring is the answer.
A very easy rustic tart because it is prepared with ready-made puff pastry bases, enriched with zucchini, spreadable cheese and Taggiasca olives — attractive to look at and delicious to eat, ready in no time.
From this basic recipe for the Savory Zucchini Ring you can start to create the version that best suits your tastes and modify it in many different ways.
Use grilled, pan-cooked or raw vegetables, add other vegetables such as cherry tomatoes or carrots; change the type of cheese or omit it entirely, enrich with cured meats like pancetta or prosciutto, scent with aromatic herbs such as marjoram or oregano — in short, feel free to be creative.
You will get a savory ring that is flavorful and indulgent with every bite thanks to the rich filling, and you will make a great impression with very little effort.
For this recipe I used ready-made puff pastry bases so there is no waiting time for a leavened dough and once assembled it goes straight into the oven.
You can prepare this savory zucchini ring in advance, bake it at the last minute or even in the morning for the evening and then serve it during a buffet aperitif; if well stored it is also perfect the next day to take as a packed lunch or on a day trip.
Finally, not insignificant, the Savory Ring is a recipe that can easily be considered a fridge-cleaner rustic to recycle leftover vegetables, cured meats or cheeses with taste.
Try it and you will see that with this tasty mix of zucchini, olives and cheese you will have great success.
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 50 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 667.99 (Kcal)
- Carbohydrates 49.23 (g) of which sugars 0.79 (g)
- Proteins 14.33 (g)
- Fat 47.73 (g) of which saturated 5.64 (g)of which unsaturated 30.20 (g)
- Fibers 4.66 (g)
- Sodium 709.67 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 rolls puff pastry
- 2.2 lb zucchini
- 5.3 oz spreadable cheese (cream cheese)
- 3.5 oz Taggiasca olives (pitted, in oil)
- garlic (1 clove)
- 1 bunch marjoram
- to taste salt
- extra virgin olive oil
Tools
- Baking pan
Steps
Roughly chop the olives and place them in a bowl with the peeled, crushed garlic clove. Cover with extra virgin olive oil and let rest for a few minutes.
Meanwhile wash the zucchini, trim the ends and slice them into thin rounds using a mandoline.
Unroll one sheet of puff pastry into an 8 2/3–9 1/2-inch pan lined with parchment paper. Prick the bottom lightly with a fork. Spread 1/3 of the spreadable cheese, leaving about a 3/8-inch border. Add 1/3 of the drained olives, having removed the garlic. Finish with a layer of zucchini arranged in a concentric pattern.
Repeat in the same way for the other layers and finish with the last sheet of puff pastry as a cover.
Starting from the center of the tart, make deep cuts with a knife down to the pan to divide into 8 equal slices, but stop about 1 1/2 inches from the edge. Gently lift the tip of the first slice and twist it toward the outer edge. Continuing in the same way with the other slices, you will create a sort of ring.
Bake at 374°F in a conventional oven for about 50 minutes; the edges should be golden and the puff pastry puffed. Before removing completely from the oven, lift it slightly to check that it is well cooked underneath. If it still needs time, continue for another 5–10 minutes, covering the surface with aluminum foil to prevent burning.
Remove from the oven and wait until it has cooled before taking it out of the pan. Serve at room temperature.
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NOTES
BASE: If you are not particularly fond of puff pastry you can replace it with focaccia or bread dough; it will have a softer interior texture and different cooking times.
VEGETABLES: You can use any seasonal vegetables you prefer. The best for this recipe are zucchini, carrots (which should be lightly cooked in a pan first), blanched spinach, or tomatoes.
CHEESE: For this recipe I used fresh spreadable cheese, but other types of cheese work well too, such as mozzarella, which will become stringy when baked, or simply processed cheese slices.
OLIVES: In my opinion the best are Taggiasca olives preserved in oil, but I recognize they have a very decisive and pungent flavor. Decide whether to omit them or substitute with other types of olives.
CURED MEATS: As mentioned earlier, this version is a base to which you can replace or add many ingredients. For a richer Savory Ring add a layer of prosciutto between the cheese and the zucchini, or diced pancetta.
STORAGE
Once baked, the Savory Zucchini Ring can be kept outside the fridge, well covered, for 1 day. After that, I suggest storing it in the refrigerator and reheating before serving. It is suitable for freezing, preferably portioned. When you decide to eat it, transfer it to the fridge for a few hours to thaw and then heat for a few minutes.
