Description
Summer has graced us once again, and what better way to celebrate than with a dish that sings the praises of summer’s bounty? My Delightful Summer Zucchini Tart is not only a visual stunner but also a masterpiece of flavors. Made with fresh, thinly sliced zucchini and a rich, buttery pastry, this tart is perfect for any gathering or a cozy meal at home. Let’s dive into a dish that brings together the simplicity and freshness of summer in every bite!
Ingredients
Scale
- 1pre-made pie crust
- 2medium zucchini, thinly sliced
- 1 cupricotta cheese
- 1/2 cupmozzarella cheese, shredded
- 1/4 cupParmesan cheese, grated
- 1 tablespoonolive oil
- 1 teaspoongarlic, minced
- Salt and pepper to taste
- 2 teaspoonsfresh thyme leaves
- 1beaten egg for egg wash
Instructions
- Preheat theOven: Begin by heating yourovento 375°F (190°C).
- Prepare the Pie Crust: Roll out the pre-made pie crust into a 9-inch tart pan. Trim the excess and poke the bottom with a fork to prevent bubbling.
- Mix Fillings: In a bowl, combine ricotta, mozzarella, Parmesan, olive oil, garlic, salt, and pepper.
- Assemble the Tart: Spread the cheese mixture evenly over the crust. Arrange the zucchini slices in overlapping concentric circles on top.
- Season and Bake: Sprinkle fresh thyme over the zucchini. Brush the edges of the crust with egg wash. Bake for 35-40 minutes until the crust is golden and zucchini is tender.
- Serve and Enjoy: Let the tart cool slightly before slicing. Serve warm and relish the flavors of summer!
Notes
For a more golden crust, you can pre-bake the crust for about 10 minutes before adding the fillings.Feel free to add other herbs like basil or rosemary for a different flavor profile.
Nutrition
- Calories: 250
- Sugar: 2
- Fat: 15
- Carbohydrates: 20
- Protein: 8