Zucchini and Ricotta Tart — Credit: Flavur / OpenAI

Ingredients

Preparation

Preheat the oven to 350F. Put your pie crust in a greased 11″ (29cm) tart mold. Set aside.

Heat the olive oil in a large pan over medium heat.
Add the leek and zucchinis and cook for 5 minutes or until they have softened. Season well.

In a bowl, mix the goat cheese and ricotta, then incorporate the basil, fennel seeds, and eggs with a whisk.
Season with salt and pepper.
Add the cooked leek and zucchini mixture, stirring well.

Pour the mixture into the prepared tart and bake in the lower part of the oven for 15 minutes.
Move your tart to the middle rack of the oven and continue baking for 15-20 minutes, or until the top is golden brown.
Serve hot or at room temperature.

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Main course

Zucchini and Ricotta Tart

Name: Zucchini and Ricotta Tart
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 1 serving
Ingredients: 2 tablespoons of olive oil; 1 large leek, sliced; 3 zucchinis, cut into slices; Salt and pepper; 120g of fresh goat cheese; 1 and 1/2 cups (375ml) of ricotta; 3 tablespoons of chopped basil; 2 teaspoons of ground fennel seeds; 3 beaten eggs; 1/3 cup (80g) of melted butter; 1 ready-to-use pie crust for a 11.5" (29cm) diameter tart

Preparation: 20 min

Cooking: 45 min

Servings: 1

The zucchini and ricotta tart is a summer recipe that showcases fresh garden vegetables. The pie crust is filled with a creamy mixture of ricotta, zucchinis, and goat cheese, enhanced with basil for a touch of freshness. Each bite is light and flavorful, perfect for a lunch or picnic. It’s a delicious dish that pleases the whole family.