The savory tart with ricotta and zucchini is a dish that is simple to prepare, ideal for a casual dinner, a brunch, or even as an appetizer for a party. The combination of fresh zucchini and creamy ricotta creates a delicate balance of flavors, making this tart irresistible either warm or at room temperature. The savory ricotta and zucchini tart is also perfect for a picnic, a savory snack, to bring to the office, or for a light lunch because it can be prepared in little time and is also delicious cold. If you love savory tarts, try the spinach and stracchino strudel or the savory tart with potatoes, the 12-tablespoon zucchini tart and the savory eggplant tart.
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OTHER RECIPES WITH ZUCCHINI
Crunchy Potatoes and Zucchini
Cold Rolled Zucchini Omelet
Piadina Bundles with Zucchini and Tomato
Skillet Zucchini Parmigiana
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of the savory ricotta and zucchini tart
- 1 sheet round puff pastry
- Half onion
- 3 zucchini
- 3 tablespoons extra virgin olive oil
- to taste salt and pepper
- 10.5 oz fresh ricotta
- 1 egg
- 4 tablespoons grated Parmesan cheese
Tools
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- Frying Pan
- Springform Pan 8.5-inch diameter
Steps for the preparation of the savory ricotta and zucchini tart
Coarsely chop an onion. Sauté it in a pan with a drizzle of oil. Add the zucchini after washing, trimming, and cutting them into chunks. Add salt, pepper, and cook for about ten minutes.
Add the fresh cow’s milk ricotta, an egg, and the Parmesan. Adjust the salt. Let it cool completely.
Unroll the puff pastry. Place it with parchment paper in the springform pan folding the excess inward. Prick the base and pour in the ricotta with zucchini. Add Parmesan on top and bake in the lower middle part of the oven at 350°F for 30-40 minutes. Let it cool slightly and serve.
Storage
You can store it in the fridge for two or three days.
