Zucchini Ricotta Pesto Tart
Made in 45 minutes, this summer and fall tart is a great way to use up garden zucchini. THE tart to make this month!
Foto: Half Baked Harvest
Ingredients
- 1/2 cup whole milk ricotta cheese
- 1/2 cup grated parmesan
- 2 tablespoons fresh thyme
- 1 clove garlic, chopped
- salt and black pepper
- chili flakes
- 1 sheet frozen puff pasty, thawed
- 3 medium zucchini or summer squash, shaved into ribbons
- 1 tablespoon extra virgin olive oil
- 1 egg, beaten
- 1/4 cup basil pesto
- fresh basil, for serving
- honey, for serving
Steps
-
1. Preheat the oven to 400° F. Line a baking sheet with parchment paper.2. In a medium bowl, combine the ricotta, 1/4 cup parmesan, thyme, garlic, salt, pepper, and chili flakes. 3. Arrange the zucchini slices on a kitchen towel and sprinkle with salt. Let sit for 5-10 minutes, then blot away any excess water. 4. On a lightly floured surface, roll the puff pastry out into a rectangle about 1/4 inch thick. Place the pastry onto the prepared baking sheet. Spread the ricotta over the pastry, leaving a 1-inch border. Arrange the zucchini over the ricotta in 2-3 even layers. Brush with olive oil. Fold the edges up and over the zucchini. Brush the edges of the pastry with egg and sprinkle with parmesan. 5. Bake for 25 minutes or until golden. It's OK if the edges get dark. Spoon the pesto over the warm tart. Top with basil, honey, and sea salt. YUM!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
Loading comments...