Ricotta and Zucchini Savory Tart Recipe

Savory Ricotta and Zucchini Tart
Category: Savory Pies
Serves: 6

This delicious and savory tart combines the richness of ricotta cheese with the freshness of zucchini, making it a perfect dish for any occasion. The buttery and flaky pastry crust complements the creamy filling, while the added prosciutto and mozzarella give it an extra burst of flavor. The dish is easy to make and can be enjoyed as a light lunch, dinner, or appetizer.

Ingredients:

Instructions:

Step 1: Prepare the Pastry Crust

1. Make the dough: Begin by making the shortcrust pastry. In a large mixing bowl, combine the flour, butter, and a pinch of salt. Using your fingertips, work the ingredients together until the mixture resembles coarse crumbs (this is known as “sabbiatura”).
2. Add water: Create a small well in the center and pour in the cold water. Gently mix to combine, but avoid overworking the dough.
3. Form the dough: Once the dough starts coming together, transfer it to a clean surface and quickly knead it into a smooth ball. It’s important not to overwork the dough to keep it tender.
4. Rest the dough: Wrap the dough in plastic wrap and place it in the refrigerator to chill for at least 40 minutes. This step is crucial to allow the dough to firm up and make it easier to roll out.

Step 2: Prepare the Filling

1. Prepare the zucchini: While the dough is resting, wash the zucchini thoroughly and trim off both ends. Slice the zucchini into thin rounds about half a centimeter thick. Drizzle a little olive oil over the slices and set them aside.
2. Prepare the prosciutto and cheese: Dice the cooked ham into small cubes. Cut the mozzarella into small chunks or shred it, depending on your preference.
3. Mix the ricotta filling: In a large bowl, combine the ricotta cheese with one egg. If the mixture seems too dry, add a tablespoon of milk to loosen it up. Stir in the diced prosciutto and mozzarella. Season with salt and pepper to taste and mix well.

Step 3: Assemble the Tart

1. Roll out the dough: After the dough has chilled, take it out of the refrigerator. On a lightly floured surface, roll the dough out into a thin, even sheet large enough to line a 28 cm tart pan. Use a rolling pin to carefully transfer the dough into the pan, ensuring it fits neatly into the corners. Gently press the dough into the base and sides of the pan, trimming off any excess.
2. Precook the crust: Line the pastry with parchment paper and fill it with pie weights or dried beans to prevent it from puffing up during baking. Bake the crust in a preheated oven at 180°C (350°F) for 10 minutes to set the shape.

Step 4: Assemble and Bake the Tart

1. Fill the tart: Once the crust is precooked, remove it from the oven and discard the parchment paper and weights. Pour the ricotta mixture into the crust, spreading it evenly with a spatula.
2. Top with zucchini: Arrange the zucchini slices over the ricotta filling, slightly overlapping them in a decorative pattern. Drizzle a little olive oil on top for extra flavor.
3. Bake the tart: Return the tart to the oven and bake for an additional 20-25 minutes at 180°C (350°F), or until the filling is set and the top is golden and slightly bubbling.

Step 5: Final Touches and Serve

1. Serve: Once the tart is cooked, remove it from the oven and let it cool slightly before serving. The savory ricotta and zucchini filling is rich and creamy, while the flaky pastry crust adds a satisfying crunch. You can serve this dish warm or at room temperature, perfect for a light meal or appetizer.

Enjoy your savory ricotta and zucchini tart with a side salad or a glass of crisp white wine for a delightful meal.

This savory tart is a crowd-pleaser and perfect for gatherings or a simple family dinner. The balance of flavors from the ricotta, zucchini, prosciutto, and mozzarella creates a well-rounded and satisfying dish that will surely impress your guests.