Zucchini Ricotta Tart with Lemon Herbs

Recipe Introduction

Quick Hook

Fancy finding new zucchini recipes ? What to do with lots of zucchini? Honestly, I've got you covered! This Zucchini & Ricotta Tart is savoury perfection.

The lemon and herbs bring it all together.

Brief Overview

This Italian tart recipe is rustic. It is like something Nonna would whip up. The savory tart recipes in Italy can be a bit tricky but totally worth the effort! It will take around 2 hours.

This recipe yields 6-8 servings.

Main Benefits

This tart is packed with fresh summer vegetables . It can be part of health dinner recipes . It's great for dinner parties, picnics, or a light lunch.

What makes it special? The combo of flavors! It is a vegetarian tart recipe that everyone will love. It is one of the best zucchini recipes .

Now, what do you need to make it?

Let's Talk Ingredients

This recipe includes two distinct sections. The first section involves preparing the Pastry Dough:

• 1 1/4 cups (150g) all-purpose flour
• 1/2 teaspoon (3g) salt
• 1/2 cup (113g) unsalted butter
• 1/4 cup (60ml) ice water

The second section focuses on the Zucchini & Ricotta Filling:

• 2 medium zucchini (about 1 pound / 450g total)
• 1 tablespoon (15ml) olive oil
• 1/2 teaspoon (3g) salt
• 1/4 teaspoon (1g) black pepper
• 15 ounces (425g) whole milk ricotta cheese
• 1 large egg
• 1/4 cup (20g) grated Parmesan cheese
• 1/4 cup (about 10g) chopped fresh basil
• 1/4 cup (about 10g) chopped fresh mint
• 1 tablespoon (15ml) lemon juice
• 1 teaspoon (5ml) lemon zest

Optional - Egg Wash:

• 1 large egg yolk
• 1 tablespoon (15ml) milk

Personal Story

I remember the first time I tried making pastry. It was a total disaster! It was a Chocolate Chip Zucchini Bread .

The butter wasn’t cold enough. Honestly, it looked like a car crash. Don't worry, this recipe is way easier! Trust me.

Now, keep reading to learn what to do next!

Ingredients & Equipment: Let's Get Started!

Ready to whip up a stunning Zucchini and Ricotta Tart ? Brilliant! This is where we gather our bits and bobs. No need to be intimidated! Let's break it down.

Main Ingredients: The Heart of the Matter

Here's what you'll need for this savoury delight. Don't worry, it's all pretty straightforward. This Italian tart recipes use fresh ingredients. We want the best for our summer vegetable recipes .

• Pastry Dough:

  • 1 1/4 cups (150g) all-purpose flour.
  • 1/2 teaspoon (3g) salt.
  • 1/2 cup (113g) unsalted butter, ice cold and cubed! The colder the butter, the flakier the crust.
  • 1/4 cup (60ml) ice water. Crucial for binding!

• Zucchini & Ricotta Filling:

  • 2 medium zucchini (about 1 pound / 450g) . Look for firm, unblemished zucchini. Size matters, right?
  • 1 tablespoon (15ml) olive oil.
  • 1/2 teaspoon (3g) salt.
  • 1/4 teaspoon (1g) black pepper.
  • 15 ounces (425g) whole milk ricotta cheese, drained well . Seriously, drain it! No one likes a soggy tart.
  • 1 large egg .
  • 1/4 cup (20g) grated Parmesan cheese.
  • 1/4 cup (about 10g) chopped fresh basil.
  • 1/4 cup (about 10g) chopped fresh mint.
  • 1 tablespoon (15ml) lemon juice. Adds a bit of zing!
  • 1 teaspoon (5ml) lemon zest. Brightens everything up.

• Egg Wash (Optional):

  • 1 large egg yolk .
  • 1 tablespoon (15ml) milk.

Seasoning Notes: Spice It Up!

Essential spice combos are pretty simple here. Salt and pepper are crucial, of course. But the fresh herbs are where the magic happens.

Basil and mint create a classic Italian tart recipes flavour. You could swap the herbs with thyme, or chives.

Lemon zest and juice brighten the whole thing up. Don't skip them! A pinch of red pepper flakes adds a cheeky kick.

Equipment Needed: Keep It Simple

Honestly, you don't need loads of fancy gadgets. The essential tools only include:

• Food processor (optional, for pastry). Makes the pastry super easy. But if you don’t have one, don’t stress. Hands work just fine!
• Rolling pin.
• 9 inch tart pan with removable bottom. This is important. Removing the tart is much easier.
• Mandoline or vegetable peeler (for slicing zucchini ). A mandoline helps get those super thin slices.
• Baking sheet.
• Parchment paper.
• Wire rack.

If you're wondering what to do with lots of zucchini , look no further! Zucchini recipes are the best way to use that glut! Let's bake!

Let's Get Cooking: Zucchini & Ricotta Tart with Lemon & Herbs

Honestly, who doesn't love a good tart? Especially when it involves zucchini recipes ! This isn't just any tart. It’s a savoury Zucchini & Ricotta Tart with Lemon & Herbs.

A total stunner! This beauty is my take on a classic Italian tart recipes. It's perfect for showing off your culinary skills or impressing your mates.

It’s easier than you think, promise!

Prep Steps: Your Mise en Place Mission!

First things first, let’s get organised. This essential mise en place will save your bacon! Slice two medium zucchini thinly (a mandoline is your best friend here).

Gather your 1 1/4 cups flour , 1/2 cup cold butter , 1/4 cup ice water for the pastry. Get your 15 ounces ricotta , 1 egg , 1/4 cup parmesan , fresh herbs , and lemon ready for the filling.

Time saving organization tips : Measure everything out beforehand. Trust me. It speeds things up massively.

Safety Reminders : Watch those fingers when using the mandoline!

step-by-step: Tart Making Time!

1. Make the Pastry: Combine flour and salt. Cut in cold butter until crumbly. Add ice water until it just comes together. Chill for 30 minutes .
2. Prep the Zucchini: Toss zucchini with olive oil, salt, and pepper.
3. Ricotta Filling Magic: Mix ricotta, egg, parmesan, herbs, and lemon in a bowl.
4. Preheat Oven: Preheat to 375° F ( 190° C) .
5. Roll Out Dough: Roll chilled dough into a 12 inch circle.
6. Line Tart Pan: Press dough into a 9 inch tart pan .
7. Blind Bake (Optional): For extra crisp, bake the crust with weights for 15 minutes , then without for 5 minutes .
8. Assemble and Bake: Spread ricotta, then arrange zucchini. Brush with egg wash (optional). Bake for 45- 50 minutes .

Pro Tips: Level Up Your Tart

Wanna make this tart really sing? First things first, drain the ricotta really well. That way your tart doesn't end up soggy!

Next up? Don't overcrowd the zucchini in the tart. It's tempting, but space them out or you'll get a mushy mess.

Finally, you can definitely make the dough ahead of time . Even the filling, if you're feeling super organized. Just store them separately until you're ready to bake! You could consider using different types of summer vegetable recipes .

Also consider a vegetarian tart recipes for your veggie friends!

Honestly, this zucchini and ricotta tart is pure sunshine on a plate. What to do with lots of zucchini? Make this! The possibilities are endless.

Get creative, experiment with flavours, and most importantly, have fun! It’s a perfect health dinner recipes , and the Italian tart recipes make it extra special.

Don't forget to share your creations!

Recipe Notes to Noodle On

Right then, before you dive headfirst into this Zucchini and Ricotta Tart , let’s have a quick natter about some helpful tips.

These are things I've learned along the way, mostly from happy accidents and the occasional kitchen catastrophe. Honestly, some of the best recipes come from mistakes, you know? This recipe for savory tart recipes from summer vegetable recipes are one of my go-to zucchini recipes .

Plating Like a Pro: Serving Suggestions

Presentation is key, innit? I like to serve this Italian tart recipes warm with a simple green salad. A few sprigs of fresh basil on top make it look dead fancy.

For a proper posh do, try a drizzle of balsamic glaze. And don't forget a glass of crisp white wine, like a Pinot Grigio.

It complements the zucchini and ricotta tart beautifully. For a more casual dinner, a pint of your favorite larger will go great.

Storing Your Masterpiece

If you're lucky enough to have leftovers which, let’s be honest, is a rare occurrence here's what to do.

Refrigerate: Pop it in the fridge, wrapped well, for up to 3 days.

Reheating: Warm it up in a low oven ( 300° F / 150° C ) to keep the crust crispy.

Microwaving is an option, but you might get a slightly softer crust. It still tastes banging, mind.

Freezing: I wouldn't recommend freezing the entire tart. The crust might get a bit soggy. But if you must, freeze individual slices wrapped tightly in cling film for up to a month.

Switching Things Up: Variations for Everyone

Got picky eaters or dietary needs? No worries! Here's what to do with lots of zucchini .

Dietary: For a gluten-free version, use a gluten-free pastry crust. There are some decent ones available in most supermarkets now.

A dairy-free option would be a tougher one, but it can be done with a vegan ricotta.

Seasonal: Zucchini Recipes Dessert are great! But come autumn, try swapping the zucchini for butternut squash. It gives a lovely, warm, autumnal vibe.

Nutrition Lowdown: Health Dinner Recipes

Okay, let's talk about health. This tart isn't exactly a salad, but it's not terrible either.

Each slice has a decent whack of protein from the ricotta. There is some green goodness from the zucchini . Everything in moderation, eh? Also, if you want to make it a health dinner recipes you can easily add chicken zucchini .

This recipe is a cracking way to use up a glut of zucchini. It's delicious, versatile, and always a crowd pleaser. Don't be afraid to experiment and make it your own. Happy baking!