Savory > Tart > Vegetarian Tarts

Zucchini and Ricotta Tarte Recipe

Ingredients with Measurements:
- 1 pre-made pie crust
- 2 medium zucchinis, sliced thinly
- 1 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 2 eggs
- 1/4 cup chopped fresh basil
- Salt and pepper to taste

Special equipment needed:
- 9-inch tart pan
- Mandoline or sharp knife for slicing zucchinis

Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and press it into the tart pan, trimming any excess dough.
3. In a mixing bowl, combine the ricotta cheese, parmesan cheese, eggs, basil, salt, and pepper. Mix well.
4. Spread the cheese mixture evenly over the bottom of the pie crust.
5. Arrange the sliced zucchinis on top of the cheese mixture in a circular pattern, starting from the outside and working your way in.
6. Bake the tart in the preheated oven for 35-40 minutes, or until the zucchinis are tender and the cheese mixture is set.
7. Let the tart cool for a few minutes before slicing and serving.


Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings

Nutritional information:
Calories per serving: 250
Fat: 17g
Carbohydrates: 14g
Protein: 11g
Fiber: 1g
Sugar: 2g

Substitutions for ingredients:
- Instead of zucchinis, you can use other vegetables such as tomatoes, eggplants, or bell peppers.
- Instead of ricotta cheese, you can use goat cheese, feta cheese, or cream cheese.
- Instead of parmesan cheese, you can use pecorino romano or asiago cheese.
- Instead of basil, you can use other herbs such as thyme, oregano, or rosemary.

Variations:
- Add some chopped sun-dried tomatoes or roasted red peppers to the cheese mixture for extra flavor.
- Top the tart with some sliced cherry tomatoes or olives before baking.
- Use puff pastry instead of pie crust for a flakier texture.

Tips and tricks:
- Make sure to slice the zucchinis thinly and evenly for even cooking.
- You can pre-bake the pie crust for a few minutes before adding the cheese mixture to prevent it from getting soggy.
- Let the tart cool for a few minutes before slicing to make it easier to cut.

Storage instructions:
- Store any leftover tart in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat the tart, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
- Serve the tart on a platter with some fresh herbs or greens for garnish.
- Cut the tart into small squares or wedges for a party appetizer.

Garnishes:
- Fresh basil leaves
- Cherry tomatoes
- Olives
- Arugula

Pairings:
- Serve the tart with a side salad or some roasted vegetables for a complete meal.
- Pair it with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.

Suggested side dishes:
- Mixed green salad with balsamic vinaigrette
- Roasted asparagus with lemon and garlic
- Grilled eggplant with tahini sauce

Troubleshooting advice:
- If the tart crust is getting too brown before the filling is cooked, cover it with foil and continue baking.
- If the cheese mixture is too runny, add some more parmesan cheese or an extra egg to thicken it.

Food safety advice:
- Make sure to wash the zucchinis thoroughly before slicing them.
- Store any leftover tart in the refrigerator and consume within 3 days.

Food history:
- Tarts have been a popular dish in French cuisine since the Middle Ages, and were often served as a sweet dessert. Savory tarts became popular in the 19th century.

Flavor profiles:
- This tart has a creamy and slightly tangy flavor from the ricotta cheese, balanced by the sweetness of the zucchinis and the nuttiness of the parmesan cheese.

Serving suggestions:
- Serve the tart warm or at room temperature as a main dish or appetizer.

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Taste: Savory, Creamy, Cheesy, Herby, Nutty