tarte with zucchini and ricotta


From our neighbors garden I had lots of zucchinis left that I need to use up. Today I decided to make this very easy and very delicious tarte. It taste amazing warm with a salad or just as a little snack for a picnic or a party.


zucc2

For a 30 cm pie dish

For the pasty

  • 200 g flour
  • 1/2 teaspoon salt
  • 120 g butter
  • 60 g sour cream
  • 2 teaspoons fresh lemon juice
  • 50 ml ice water

Whisk together the flour, the salt and the butter in a large bowl.

Add the sour cream, the lemon juice and the water and knead for about 5 minutes.

Pat the dough into a ball and wrap it well with foil or plastic wrap and refrigerate for 1 hour.

For the filling

  • 300 g  zucchini, in thin slices
  • 2 tablespoon olive oil
  • 1 – 2 garlic clove, finely chopped
  • some fresh thyme
  • 160 g ricotta cheese
  • 40 g parmesan cheese, grated
  • 50 g Gruyère cheese, grated or some other hard cheese

Spread the zucchini slices out over paper towels. Sprinkle with 1/2 teaspoon salt and let drain for about 30 minutes.

In a small bowl, whisk the olive oil, the garlic and the thyme together and set aside.

In a separate bowl, mix the ricotta cheese, the parmesan cheese, the Gruyère cheese and 1 teaspoon of the garlic-olive oil together and season with salt and pepper to taste.

For the glaze

  • 1 egg yolk beaten
  • 1 teaspoon water

Prepare the tarte

Between two parchment papers roll the dough out and transfer in the pie dish.

Spread the ricotta mixture evenly over the bottom of the tarte dough, leaving a 1 cm border.

Arrange the zucchini slices on top of the ricotta mixture, in a circular patter.

Drizzle the remaining tablespoon of the garlic-thyme-olive oil mixture evenly over the zucchini.

Press the edges up and  brush the crust with the egg yolk glaze.

Bake the tarte on the lowest shelf in the oven for about 30 – 40 minutes.

Remove the tarte from the oven and let stand for 5 minutes.

Bon appétit and happy baking! 

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bakeaffairs

Bridget's Bakery Blog

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