ZUCCHINI RICOTTA TART with feta and mint
- Number of Servings: 6
Ingredients
Short crust pastry for one 8- or 9-inch pie plate chilled2 medium zucchini7 oz (200 g) ricotta 7 oz (200 g) feta cheese2 large eggsA few branches of mint (about 2 Tbs or so chopped leaves)Olive oilSalt and freshly ground black pepper
ake the short crust pastry and wrap in plastic and place in the refrigerator to chill so it will be easier to roll out.
Before preparing the filling, roll the pastry out to fit in your buttered pie tin, press it into the tin, trim and poke all over with a fork. Place back in the refrigerator while you prepare the filling.
Preheat the oven to 350°F (180°C).
Wash and trim the zucchini. Slice into ¼-inch coins. Sauté the zucchini, one layer at a time, in a couple of tablespoons of olive oil. Lightly brown each batch on one side, flip the slices, salt and pepper and continue cooking for a few minutes until lightly browned on the bottom and the zucchini is tender. Continue until all of the zucchini is golden and tender. Allow to drain on paper towels.
In a large mixing bowl, beat the ricotta using a whisk or a wooden spoon until smooth. Add the eggs and continue whisking or beating until well blended and smooth. Chop the feta until small cubes and add to the bowl, beating in until part of the feta has dissolved into the mixture and is creamy and part are left in small chunks. Finely chop or scissor cut the mint in a glass. Add to the cheese mixture with salt and pepper to taste.
Remove the pie shell from the refrigerator. Line the bottom of the shell with about half or a bit less of the zucchini slices. Pour the ricotta, feta, mint mixture in the shell and spread evenly. Place the rest of the zucchini slices all over the top of the cheese mixture, slightly overlapping.
Bake in the preheated oven for 35 – 40 minutes. The filling should be slightly puffed up and firm to the touch (like a quiche) and golden around the edges. Remove from the oven and allow to cool slightly, allowing the tart to settle.
Serve with a mixed green salad or fresh, ripe, sweet tomatoes with a tart vinaigrette. And a glass of wine.
Number of Servings: 6
Recipe submitted by SparkPeople user QUETZAL03.
Before preparing the filling, roll the pastry out to fit in your buttered pie tin, press it into the tin, trim and poke all over with a fork. Place back in the refrigerator while you prepare the filling.
Preheat the oven to 350°F (180°C).
Wash and trim the zucchini. Slice into ¼-inch coins. Sauté the zucchini, one layer at a time, in a couple of tablespoons of olive oil. Lightly brown each batch on one side, flip the slices, salt and pepper and continue cooking for a few minutes until lightly browned on the bottom and the zucchini is tender. Continue until all of the zucchini is golden and tender. Allow to drain on paper towels.
In a large mixing bowl, beat the ricotta using a whisk or a wooden spoon until smooth. Add the eggs and continue whisking or beating until well blended and smooth. Chop the feta until small cubes and add to the bowl, beating in until part of the feta has dissolved into the mixture and is creamy and part are left in small chunks. Finely chop or scissor cut the mint in a glass. Add to the cheese mixture with salt and pepper to taste.
Remove the pie shell from the refrigerator. Line the bottom of the shell with about half or a bit less of the zucchini slices. Pour the ricotta, feta, mint mixture in the shell and spread evenly. Place the rest of the zucchini slices all over the top of the cheese mixture, slightly overlapping.
Bake in the preheated oven for 35 – 40 minutes. The filling should be slightly puffed up and firm to the touch (like a quiche) and golden around the edges. Remove from the oven and allow to cool slightly, allowing the tart to settle.
Serve with a mixed green salad or fresh, ripe, sweet tomatoes with a tart vinaigrette. And a glass of wine.
Number of Servings: 6
Recipe submitted by SparkPeople user QUETZAL03.
Nutritional Info Amount Per Serving
- Calories: 385.7
- Total Fat: 28.2 g
- Cholesterol: 117.5 mg
- Sodium: 422.9 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 1.5 g
- Protein: 13.6 g
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