1 large zucchini, sliced thin Rice also works as a pie weight. I was planning on making a zucchini/tomato tart this evening for supper – maybe I’ll try to incorporate this delicious-sounding ricotta filling. I keep mine in the center, but feel free to spread them over the entire tart. Lightly mist a 9-inch pie pan with cooking spray and unroll phyllo. In a large skillet, melt the butter over medium-high heat. Remove from the oven and set aside. The on top with Parmesan, it gives a beautiful crunchy topping. Learn how your comment data is processed. Generously sprinkle the zucchini with salt and allow it to sit for about 20 minutes. It's a perfect summer appetizer, lunch or light dinner! Shape is part of the Instyle Beauty Group. I haven’t totally given up yet as we have another month of growing…hopefully? Lush and green, but it did not produce well . 8 sheets frozen phyllo dough (8 by 13 inches), thawed. Let cool for 20 minutes before serving. ★☆ Savory, juicy tomatoes layered with lots of herbs and creamy cashew ‘ricotta’, enveloped in a crisp, flaky crust. to cut 35 calories and 5 grams of fat per serving of ricotta and zucchini tomato tart. Stir in the zucchini. Basil is one thing flourishing in my garden. Bake ricotta and zucchini tomato tart for 35 minutes or until phyllo is golden-brown and zucchini is tender. In a small skillet, saute the onion until soft and just beginning to brown. Your email address will not be published. This rustic zucchini and tomato tart is filled with creamy whipped feta and lots of herbs. 1/2 teaspoon dried oregano Basil is the best friend of both zucchini and tomatoes. Then it’s just a matter of layering the veggies with some sweet onions and a ricotta cheese basil mixture. Not so much this year, but what I did have made a delicious Italian Ricotta Zucchini Tart. ★☆ 1/2 cup grated Parmesan Cheese Let cool slightly before slicing. All Rights Reserved. © 2020 Meredith Women's Network. Working quickly, place 1 sheet of phyllo in pan and mist with cooking spray. But I did manage to get a couple of beautiful zucchini and a small amount of cherry tomatoes. Add the zucchini and cook, turning, until golden, about 5 minutes. Press the pastry into a 9-inch pie plate and trim the excess, so the crust is flush with the rim. Recipes and ideas so you never have to ask ...... Married Bloggers who hopefully entertain, teach, give you mouth watering pictures and recipes......... We, Turkey Tenderloin with Orange Maple Cranberry Sauce. Press the beans or pie weights all the way across the pan to ensure the sides of the shell won’t slip as it bakes. this website. 1 tablespoon avocado oil, divided Prick the bottom of the pastry with a fork. Layer the zucchini in a colander, sprinkling each layer with salt; let stand for 20 minutes. Sprinkle 1/4 cup panko breadcrumbs across the bottom of the pie shell. I’m sure many of you have an abundance of zucchini and tomatoes, so give Italian Ricotta Zucchini Tart a try….you will be glad you did! On a small baking sheet, place the 2 cups of cherry tomatoes and drizzle with 1/2 tablespoon avocado oil and toss to coat. Blind bake the pie crust and roast a few cherry tomatoes….since you have the oven on anyway. Using a fork, prick the bottom of the pie shell 10-12 times. Everything you need to know to get started with this high-fat, low-carb diet. 1/2 teaspoon fennel seeds I keep several what I consider staple items in my freezer: pie crust dough and puff pastry dough. Leftovers are a perfect lunch, slightly chilled. Bake until a knife inserted in the center comes out clean, about 1 hour and 10 minutes. 1/2 cup Panko breadcrumbs. Using a slotted spoon, lift tomato from vinegar and arrange over ricotta, reserving vinegar. Required fields are marked *, Rate this recipe Rachael Ray In Season is part of the Allrecipes Food Group. Remove from the oven and take out whatever pie weights you used. Share a photo and tag us — we can't wait to see what you've made! this link is to an external site that may or may not meet accessibility guidelines. Bake for about an hour. ★☆ Combine the remaining 1/4 cup of Parmesan and bread crumbs and sprinkle evenly over the bottom tart. Placing panko crumbs on the bottom of the tart keep the bottom of the crust from being soggy from any excess moisture from the veggies. Twenty months and 17 pounds later, I came away with 10 big lessons. In a medium-size, bowl combine the ricotta cheese, basil, and 1/4 cup parmesan cheese. While the crust is baking, trim the ends from the zucchini and cut into 1/8″ thin slices. Preheat the oven to 400 degrees F and line a large baking sheet with Pour the mixture into the chilled pastry crust and sprinkle with more parmesan. Line the pie shell with aluminum foil or parchment paper and fill with pie weights or dried beans. Spread ricotta mixture into pastry case. Sorta goes with the whole 2020 theme this year. 2 cups roasted cherry tomatoes Sprinkle with Parmesan and remaining salt and pepper and roll overhanging phyllo into a neat border. Keywords: zucchini, cherry tomatoes, ricotta cheese, basil, parmesan cheese, onion, bake, tart. ★☆ Place in oven and roast until tomatoes start to split 15-20 minutes. Tim and I ate this dish with grilled Italian Sausage, but it is a perfect light lunch or dinner. Bake for 20-25 minutes or until tart is golden and tomato … Stir in the dill and remove from the heat; let cool to room temperature. Place a second sheet over the first, rotating slightly, and mist; repeat with remaining phyllo. Layer zucchini, onion mixture, and ricotta mixture beginning and ending with zucchini. Info. Place the tart back into the oven until the bottom is no longer wet looking. Refrigerate. Top with ricotta mixture, then a layer of zucchini and a ring of tomato. Add the garlic fennel seed, oregano, and red pepper flakes and continue to cook until fragrant. 1 cup fresh basil leaves, minced Tips CHEF'S TIP: Swap in fat-free ricotta (it's just as creamy!)