La Bella Ro

Zucchini and Ricotta Savory Tart

  • Difficulty: Easy
  • Prep time: 15 min
  • Cook time: 50 min
  • Serving: 6 persone
  • Cost: Low

Ingredients

FOR THE ZUCCHINI

  • Puff pastry 1 roll - round
  • Breadcrumbs to taste
  • Thyme to taste
  • Grana Padano PDO cheese 1.1 oz (30 g)
  • Extra virgin olive oil to taste

FOR THE SAVORY TART

  • Zucchini 3 ½ cups (350 g)
  • Garlic 1 clove
  • Extra virgin olive oil to taste
  • Fine salt to taste

FOR THE RICOTTA CREAM

  • Cow's milk ricotta cheese 8.8 oz (250 g)
  • Grana Padano PDO cheese 3.5 oz (100 g)
  • Fine salt to taste
  • Eggs 2
  • Thyme to taste
  • Black pepper to taste

Preparation

Savory pies are a scrumptious and flexible choice within the kitchen, perfect for numerous events and prepared to overcome everyone’s sense of taste. This time we are showing our zucchini and ricotta savory pie, a straightforward and top notch variation! The zucchini are the most fixing, which we basically chose to sauté in a container to protect their fragile flavor. The ricotta, with its powerful creaminess, flawlessly wraps the zucchini and gets to be the culminate filling for the puff baked good shell. A fast and simple enhancement makes this zucchini tart so uncommon, and taking after our tips, we are beyond any doubt that this savory pie will ended up the undisputed star of your table or excursion! Appreciate it tepid or at room temperature, it’ll be amazing in both cases!

Here are other ideas to try:

  • Savory crostata with ricotta and zucchini
  • Savory zucchini crumble
  • Zucchini and their blossoms tart
  • Savory tart with ricotta and zucchini blossoms
To prepare the zucchini and ricotta savory pie, first wash and slice the zucchini into rather thin rounds
  1. Try to achieve a thickness of about 1/12 to 1/8 of an inch. In a pan, pour a drizzle of oil and add a crushed clove of garlic with the skin on. Let it flavor for a few minutes, then add the zucchini
  2. Use a large pan and ensure that most of the zucchini do not overlap. Add salt
  3. and cook over medium heat.Cook for 8-10 minutes without stirring too much until the zucchini are tender but slightly charred
  4. Remove the garlic, set it aside, and let it cool slightly. Meanwhile, work the ricotta in a bowl using a hand whisk. Add the eggs
  5. and the grated Grana Padano, reserving some aside
  6. Add a pinch of salt
  7. a grind of pepper, and thyme
  8. Mix well with the whisk, then add the now lukewarm zucchini
  9. Mix with a wooden spoon
  10. Take the puff pastry and unroll it gently. Place it in a tart pan, preferably with a removable bottom, with a diameter of 9.45 inches. Carefully adhere the edges, allowing the excess to hang over
  11. Prick the bottom with the tines of a fork
  12. Sprinkle the base with the reserved grated Grana Padano
  13. this will help isolate the base and prevent it from becoming soggy during baking. Now pour in the filling
  14. and level it with a spatula
  15. Fold the edges, rolling them slightly
  16. to form a border
  17. without pressing it too much. Sprinkle the surface with the remaining 1 oz of grated Grana Padano
  18. Sprinkle also with a layer of breadcrumbs
  19. for a super golden crust, and more thyme. Pour a generous tablespoon of oil into a small bowl and dip the brush in it. Brush the entire edge
  20. Drizzle the little remaining oil (on the brush and in the bowl) over the rest of the pie. Bake it in a static oven at 390°F for 35-40 minutes. Unmold it gently after letting it cool slightly and serve it

Storage

The zucchini and ricotta savory tart can be stored in the refrigerator for 1-2 days.

Tips

If you prefer, you can also fry the zucchini and drain them well before adding them to the ricotta. You can add grated provolone to the cream.

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