Zucchini and Ricotta Tart with Lemon and Herbs
Recipe Introduction
Fancy a Slice of Sunshine?
Ever wondered what to do with all that zucchini from your garden? Honestly, me too! That’s why I’m sharing this glorious Zucchini and Ricotta Tart recipe.
It’s a lemon herb dream with a cheesy hug, perfect for using up that summer glut.
A Little Slice of Italy
This summer tart recipe is my take on a classic Italian combo. It combines creamy ricotta with the mildness of zucchini .
The tart is simple, but a flaky crust does take a bit of love. This recipe makes about 6-8 servings.
It’s great for brunch, lunch, or even a light dinner!
Why You’ll Love This Tart
This vegetarian tart recipe isn’t just about taste. It packs a good dose of vitamin C from the courgette tart (the fancy British word for zucchini tart!).
Serve it at a garden party, or a picnic. It is just a delightful way to use seasonal vegetables and impress your friends.
The Good Stuff: Ingredients
Let's talk ingredients! You'll need flour, butter, and a bit of ice water for the crust. For the filling, grab some zucchini , ricotta, Parmesan, lemon, and herbs.
Honestly, the better the ingredients, the better the zucchini ricotta tart .
Make it Your Own
Don't be afraid to experiment!. Swap out the herbs or add a pinch of red pepper flakes for a bit of heat.
It's your kitchen, your rules! Just like adding an extra splash of milk to your tea. I love the way that the zucchini ribbon tart looks when it is done!
Alright, let's dive into what you need to whip up this amazing Zucchini Ricotta Tart ! Honestly, it's easier than trying to navigate the M25 on a Friday afternoon.
Ingredients & Equipment
Main Ingredients
- For the Crust:
- Flour: 1 1/2 cups (190g), all-purpose. A good quality flour makes a difference!
- Salt: 1/2 teaspoon .
- Butter: 1/2 cup (113g), unsalted and ice cold . This is key for a flaky crust!
- Water: 1/4 cup (60ml), ice water.
- For the Filling:
- Zucchini : 1 1/2 pounds (680g). Go for firm, smooth skinned ones. No one likes a soggy courgette tart !
- Olive Oil: 1 tablespoon .
- Garlic: 1 clove , minced.
- Ricotta Cheese: 15 ounces (425g), whole milk and drained . You don't want a watery tart.
- Parmesan Cheese: 1/2 cup (50g), grated.
- Egg: 1 large , lightly beaten.
- Fresh Herbs: 1/4 cup (about 10g) each of fresh basil and mint, chopped.
- Lemon: Zest of 1 lemon and 1 tablespoon of juice.
- Seasoning: Salt and freshly ground black pepper to taste.
- Finishing Touches: 1 tablespoon milk or cream (optional) and sesame seeds (optional).
Seasoning Notes
This tart relies on simple but effective flavors. The lemon and herbs really brighten up the creamy ricotta and mild zucchini .
- Essential Spice Combinations: Salt, pepper, and garlic are your base. Don't skimp!
- Flavor Enhancers and Aromatics: Fresh basil, mint, and lemon zest are what make this tart sing.
- Quick Substitution Options: If you don't have fresh herbs, 1 teaspoon of dried Italian herbs will do in a pinch.
Equipment Needed
Alright, you won't need the whole kitchen sink!
- Tart Pan: A 9 inch tart pan with a removable bottom is essential. It makes life so much easier when serving.
- Rolling Pin: For rolling out the crust.
- Mandoline: For perfectly thin zucchini ribbons. A vegetable peeler works too!
- Large Skillet: To cook the zucchini .
- Food Processor: (Optional) Makes the crust super easy! But you can do it by hand too.
Cooking Method: Sautéing the Zucchini
Honestly, have you ever had zucchini that tastes bland? Me too! Sautéing is the answer. This technique brings out the best in your zucchini , and helps you build a great summer tart recipe .
Let's get started!
Prep Steps: Mise en Place is Key!
First things first: Let's get organized. Slice your zucchini into ribbons, about 2 medium ones. Mince one clove of garlic.
Have your salt, pepper, and olive oil at the ready. Safety first, folks! Use a mandoline carefully or ask for help.
step-by-step: Sautéing like a Pro
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add your minced garlic and cook for about 30 seconds.
- Toss in your zucchini ribbons.
- Season with salt and pepper to taste.
- Sauté for 3- 5 minutes , until slightly softened but still firm.
- Drain any excess liquid nobody wants a soggy tart!
Visual cues are key here. You want the zucchini to be tender but not mushy. 3- 5 minutes is usually spot-on.
Pro Tips: Level Up Your Sauté!
Want to be a zucchini sautéing master? Don't overcrowd the pan. Do it in batches if needed. A common mistake? Overcooking! Watch it like a hawk.
To make-ahead, sauté the zucchini and store it in the fridge. It'll save you time later when assembling that zucchini ricotta tart !.
Sautéing the zucchini is one of my favourite zucchini recipes easy that I recommend!
So there you have it! Sautéed zucchini , ready to be the star of your tart. Next up? Assembling that beauty!
Recipe Notes: Level Up Your Zucchini and Ricotta Tart
Alright, let's chat about taking this zucchini ricotta tart recipe from good to absolutely brilliant . These are my little secrets, learned from a few kitchen mishaps and triumphs! Honestly, every cook has those "oh my gosh" moments, right?
Serving Suggestions: The Art of the Tart
Plating and Presentation Ideas : Forget boring! Arrange your zucchini ribbon tart slices on a platter. Garnish with a few extra basil leaves and a light drizzle of olive oil.
Think rustic charm meets elegant dinner party.
Complementary Sides or Beverages : A light, peppery arugula salad with a lemon vinaigrette is chef's kiss . As for drinks, try a chilled glass of Pinot Grigio.
Its crispness cuts through the richness of the tart.
Storage Tips: Keep it Fresh, Folks!
- Refrigeration Guidelines : This garden vegetable tart will happily sit in the fridge for up to 3 days. Just make sure it's well covered to prevent it drying out.
- Freezing Options : Freezing works! Wrap individual slices tightly in cling film then foil. It will keep for about a month.
- Reheating Instructions : Defrost overnight in the fridge. Reheat in a moderate oven (around 350° F/ 175° C ) for about 15 minutes. Avoid microwaving unless you want a slightly soggy bottom!
Variations: Tweak it to Your Taste
- Dietary Adaptations : Fancy a gluten-free summer tart recipe ? Use a gluten-free flour blend in the crust. For a vegetarian tart recipe , ensure your Parmesan is vegetarian friendly.
- Seasonal Ingredient Swaps : In autumn, try swapping some zucchini for butternut squash. It adds a lovely sweetness! A lemon herb tart will always taste unique depending what herbs you use.
Nutrition Basics: The Good Stuff
- Simplified Nutrition Information : Each slice packs a decent hit of protein from the ricotta. Plus, you're getting vitamins from the zucchini and herbs. Roughly 350 calories, 15g protein, 25g fat, 20g carbs per slice.
- Key Health Benefits : Zucchini is low in calories and high in nutrients. Ricotta provides calcium. It is a pretty good balance, honestly!
So there you have it, my dear friend! A few simple tips to make your courgette tart (as we Brits say!) even more amazing.
Don’t be afraid to experiment with these Italian zucchini recipes ! Now go forth and bake that zucchini ricotta tart with confidence! It's going to be fab! These zucchini recipes easy are so easy to tweak so you can make the best of it.
And don't forget to impress your friends and family with these ricotta cheese recipes .
Frequently Asked Questions
My zucchini tart turned out soggy! What did I do wrong?
Ah, the dreaded soggy bottom! (Mary Berry would not approve!). This usually happens if the zucchini releases too much moisture during baking. Make sure to sauté the zucchini ribbons beforehand and drain off any excess liquid. Also, don't overfill the tart less is often more!
Can I make the zucchini and ricotta tart crust ahead of time?
Absolutely! In fact, making the crust ahead of time is a great idea, especially if you're short on time the day you plan to bake the tart. Just wrap the dough disc tightly in plastic wrap and store it in the refrigerator for up to 24 hours. Let it sit at room temperature for about 15 minutes before rolling it out.
I don't have a tart pan. Can I use a pie dish instead for this zucchini recipe?
Yes, you can! A pie dish will work just fine as a substitute. The main difference is that it will be more difficult to remove the tart in one piece. Just be sure to grease the pie dish well before pressing the dough in, and let the tart cool completely before slicing and serving.
Is there anything I can substitute for the ricotta cheese in this tart?
If you don't have ricotta on hand, you can try using cottage cheese. Make sure to drain it really well using cheesecloth or a fine mesh sieve to remove as much liquid as possible. Mascarpone cheese is another great substitute, offering a richer, creamier texture.
How long will the zucchini and ricotta tart last, and how should I store it?
This tart is best enjoyed fresh, but it will keep well in the refrigerator for up to 3 days. Store it in an airtight container. You can reheat it gently in a low oven (around 300°F/150°C) or enjoy it cold. It's lovely either way!
Can I add other vegetables to this zucchini tart?
Definitely! Feel free to experiment. Roasted red peppers, thinly sliced mushrooms, or even some caramelized onions would be delicious additions. Just be sure to adjust the cooking time as needed. You could even throw in some sun-dried tomatoes for a real flavour punch.
Zucchini And Ricotta Tart With Lemon And Herbs
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 calories |
|---|---|
| Fat | 25g |
| Fiber | 20g |
