Our Zucchini and Ricotta Tart is a delicious and easy-to-make dish perfect for a light lunch or dinner. The buttery crust is filled with a mixture of creamy ricotta cheese, tender slices of zucchini, and fragrant herbs, creating a delicious balance of flavors and textures. Whether you’re a fan of savory tarts or just looking for a new way to enjoy zucchini, this recipe is sure to please.
This recipe features in our current edition of ele Magazine, The Sunseeker’s Edition.
Flour: For a gluten-free option, you can substitute the all-purpose flour with a gluten-free flour blend.
Butter: If you don’t have unsalted butter, you can use salted butter but reduce the amount of salt in the recipe.
Parmesan Cheese: If you don’t have Parmesan cheese, you can use grated Pecorino Romano or Grana Padano cheese.
Nutmeg: you can leave it out or replace it with ground black pepper.
Capers: you can leave them out or replace with olives or chopped pickles.
Vegan Option: To make the tart vegan, you can use a vegan ricotta cheese substitute and replace the eggs with a vegan egg substitute, like flax eggs or aquafaba.
2 cups (500 grams) plain flour
1/2 tsp salt
1/2 cup (113 grams) unsalted butter, cold and cubed
1/4 cup (60 milliliters) cold water
3-4 zucchinis, thinly sliced lengthwise
2 cups (500 grams) ricotta
1/2 cup grated Parmesan cheese
1 handful chopped mint
1 handful chopped dill
Salt and pepper, to taste
A grating of nutmeg or a pinch of dried nutmeg
2 eggs, beaten
1/4 cup (60 millilitres) milk
In a food processor, pulse together the flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Slowly add the cold water, pulsing until the dough comes together. Avoid overworking the pastry.
Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 10 minutes.
Preheat the oven to 350°F (180°C). Grease a tart or quiche pan with a removable bottom. Roll out the pastry and press it into the prepared pan, patching any holes with extra dough. Prick the bottom of the pastry with a fork, then chill for at least 1 hour.
Line the chilled pastry with baking paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the paper and beans and let cool.
Filling and assembly
In a mixing bowl, combine the ricotta, Parmesan, herbs, salt, pepper, nutmeg, capers, eggs, and milk.
Spread the mixture over the cooled crust, then arrange the zucchini slices in a spiral pattern on top, starting from the center and working outwards.
Bake the tart for 40 minutes or until the zucchini is tender. If the zucchini releases too much liquid, blot with kitchen paper before returning to the oven.
The tart can be served warm or cold, with a relish or chutney of your choice.