Zucchini Tart

It's been a short summer, but as usual, we've been long on zucchini. Next year, we're going to sacrifice one zucchini and just let it go to see how big it gets. You can bet there will be pictures!

We've enjoyed most of the zucchini straight from the grill... just cooked enough so it's still has some crunch. I've been busy canning, too... making zucchini salsa, and all things tomato. I saw a recipe for a zucchini tart and thought it would be a nice change.

Make your favorite pastry recipe (or buy one pre-made). Mix some ricotta and shredded cheese and spread onto the pastry. 

Slice the zucchini thinly and place on top of the cheese. Sprinkle with salt, pepper, fresh thyme and fresh parsley...

Fold the dough up around the tart and sprinkle with additional cheese.

Bake at 375F for 35 minutes. This makes a great vegetarian meal, or a slice as a side to your dinner.

This tart is delicious - savory, cheesy, fresh. The pastry was light and flaky. Since I made a 2-crust pastry, I used the second one the next night and filled it with some ground meat seasoned with tomatoes and onions. 

Zucchini Tart     PRINT RECIPE

1-2 medium zucchini, thinly sliced (1/4" or less)

1/2 cup ricotta cheese

1 cup shredded five-cheese Italian blend (Kraft)

Fresh thyme leaves, to taste

Fresh parsley, finely chopped, to taste

Salt and Pepper to taste

Olive oil

1 egg, beaten with 1 tsp water

Small amount of grated Asiago or Parmesan cheese

In a small bowl, mix ricotta and five-cheese blend together. Add salt and pepper to taste. Roll out dough into a 10-12" circle and place on  a parchment lined baking sheet. Spread cheese mixture over the dough, leaving a 2" border. Arrange zucchini slices in an overlapping pattern. Sprinkle with fresh thyme and parsley, salt, pepper, and grated Asiago or Parmesan cheese. Drizzle zucchini with olive oil. Fold the edges of the crust up and over the filling. Brush crust with the egg wash. Bake at 375F for about 35 minutes.

Flaky Pastry Crust    PRINT RECIPE

2 cups flour

1 tsp salt

1/2 cup butter, cut into small pieces

cold water (about 6 T)

Put the flour, salt, and butter into the bowl of a food processor. Pulse until butter is the size of peas. Add water while machine is running. When dough comes together into a ball, it's ready. Makes enough for 2 crusts.