Winter Zucchini Tart

Winter Zucchini Tart

with lemon ricotta cheese

If you haven’t realized it yet, I’ll tell you right now that I love a good and savory tart. I have always been a tart girl from an early age. Tarts are tasty dishes that can blend with the seasons and be served for breakfast, lunch or dinner. With Spring right around the corner (fingers crossed), nothing sounds better than a buttery and flaky crust with a ricotta cheese and zucchini filling. This tart is not only full of flavor that will give your taste buds an extra punch of yumminess, but is also pretty to look at and sure to wow. By slicing the zucchini thin and then arranging them in a circular fashion it almost takes on the look of a work of art. I love cooking zucchini and am always trying to figure out different ways to include in meals. This is one way that I love eating it because not only does it have a nice balance of flavors between the lemon, tangy ricotta cheese, salty Parmesan, a slight crunch from the zucchini, and buttery tart crust, but it also is quite filling. Don’t let it fool you! I like to think of it as a healthier version of lasagna, but don’t tell my Mother that because she would probably say, “Where’s the red sauce!?”

Directions:

1. Mix flour and salt in medium bowl. Add in lemon juice and zest. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. Sprinkle with the water, 1 tablespoon at a time, tossing with a fork until all flour is moistened.
2. Gather pastry into a ball and cut in half. Flatten first ball on lightly floured surface. Wrap flattened round in plastic wrap and refrigerate 45 minutes or until dough is firm and cold, yet pliable (Repeat for second dough ball).
3. Using floured rolling pin, roll pastry on lightly floured surface into a round circle. Place in tart pan or pie pan.
4. Trim over-hanging edge of pastry 1 inch from rim of pie plate. Fold edges under.

Filling: (This makes a lot of filling. You may have extra left over).

• 3 Zucchinis, sliced lengthwise thin (preferably with a mandolin slicer)
• 3 Yellow Zucchinis, sliced lengthwise thin (preferably with a mandolin slicer)
• 1 lb. Whole Mile Ricotta Cheese, room temperature
• 8 oz. Mascarpone Cheese, room temperature
• 1 c. Parmesan Cheese, finely grated + extra to sprinkle over the top
• 1 Egg
• ½ c. Parsley, chopped
• 1 tsp. Sugar
• Salt/Pepper to taste (usually 1 Tbsp. Pepper & 1 – 1 ½ tsp. Salt)

Directions:

1. Preheat oven to 400 degrees.
2. Prepare your piecrust. Set aside in the refrigerator to chill for 30 minutes. To 1 hour.
3. Prepare the zucchini. With the mandolin slicer, slice your zucchini lengthwise. I like mine a little thicker so it doesn’t turn to mush when cooked.
4. Once all the zucchini is sliced, you will want to get all the water out of the zucchini. In a colander place a layer of zucchini and sprinkle with some salt. Layer another layer of zucchini slices on top and sprinkle with some salt. Continue until all the zucchini is in the colander. Let rest for at least 45 minutes.
5. Drain the remaining liquid out the colander and set aside.
6. Prepare the ricotta cheese filling. In a bowl mix together all the filling ingredients.
7. Roll out your piecrust and place in tart pan (I used a skillet, but whichever you prefer).
8. Prepare the tart. Scoop and spread a layer of the ricotta cheese mixture inside the piecrust. Roll the zucchini in a circular motion around the tart pan.
9. Sprinkle with parmesan cheese (optional)
10. Bake for 35 minutes. Drop heat to 350 and bake for another 10-15 minutes (let cool for 10 minutes).
11. Serve!