The savory ricotta and zucchini tart is a tasty and versatile dish, ideal both as an appetizer and for a light dinner. Soft, flavorful and with an inviting aroma, this tart is distinguished by a balance of delicate tastes, accentuated by the addition of speck and cheeses. Its soft base, easy and quick to prepare, is made mainly from fresh ricotta, eggs and grated zucchini. This savory tart can be enjoyed warm or at room temperature and will keep in the fridge for 2-3 days if stored in an airtight container or covered with plastic wrap. Below, let’s see what is needed to prepare it:
Other savory tart recipes:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
Ingredients
- 3/4 cup ricotta
- 3 medium zucchinis
- 2 eggs
- 2 tsp sugar
- 1/2 cup grated Parmesan
- 1 2/3 cup all-purpose flour
- grated zest of 1/2 lemon
- 1 packet instant baking powder for savory recipes
- 3 tbsp extra virgin olive oil
- 1/2 onion
- 3 oz smoked scamorza (or provola)
- 3 oz speck
- to taste salt and pepper
Steps
Wash and grate the zucchinis using a coarse grater. In a non-stick skillet, warm 1 tbsp of oil, add the chopped onion and cook over medium heat until translucent.
Add the previously grated zucchinis and sauté them in the pan for 5-7 minutes, seasoning with salt. Let them cool and, meanwhile, proceed with preparing the batter.
In a large bowl, beat the eggs with the sugar until you obtain a frothy mixture. Add the ricotta, the oil and the grated lemon zest, mixing well.
Sift the flour with the baking powder directly onto the mixture and combine everything. Add the grated Parmesan, 1 teaspoon of salt and, if desired, a grind of pepper.
Finally fold in the sautéed and cooled zucchinis, the scamorza and the speck cut into small pieces, and mix gently with a spatula. Line an 8–8 2/3 inch diameter pan with parchment paper.
Transfer the batter to the pan, level the surface with a spatula and brush it with a little oil. Bake in a preheated oven at 356°F for 40-45 minutes, or until the top is golden.
Remove from the oven and let cool for a few minutes before unmolding. The savory ricotta and zucchini tart is ready to be served!
Enjoy your meal and… see you in the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
