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Zucchini And Ricotta Tart

Hannah Hoskins|Feb. 12, 2016 3:55 pm EST

Zucchini And Ricotta Tart

4 (1 ratings)

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Zucchini, ricotta, and dill balance perfectly with each other in this puff pastry tart.This recipe is courtesy of Rachael Ray.

Servings

6

Ingredients

• 2 1/2 pound zucchini, thinly sliced crosswise
• salt
• 1 sheet frozen puff pastry, thawed
• 2 tablespoon butter
• 1/4 cup fresh dill, chopped
• 3 eggs, beaten
• 1 cup ricotta cheese
• 3/4 cup parmigiano-reggiano cheese, grated
• 1/2 cup half-and-half
• pepper
• 1 pinch of nutmeg

Directions

1. Preheat the oven to 350 degrees F.
2. Lay the zucchini in a colander, sprinkling each layer with salt. Let stand for 20 minutes. Rinse, then pat dry.
3. On a lightly floured surface, roll out the puff pastry to remove the creases. Press the pastry into a 9-inch pie plate and trim the excess. Prick the pastry base with a fork. Refrigerate.
4. In a large skillet, melt the butter over medium-high heat. Add the zucchini and cook until golden, about 5 minutes. Stir in the dill. Remove from the heat, and let cool to room temperature.
5. In a bowl, whisk together the eggs, ricotta, ½ cup of Parmigiano-Reggiano, and the half-and-half. Season with salt, pepper, and nutmeg.
6. Stir in the zucchini. Pour the mixture into the chilled pastry crust and sprinkle with the remaining Parmigiano-Reggiano.
7. Bake until a knife in the center comes out clean, about 1 hour and 10 minutes.
8. Let cool slightly before slicing.