Savory Tart with Ricotta and Zucchini

Name: Savory Tart with Ricotta and Zucchini
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Ingredients: Butter cold from the fridge 7 tbsp; Type 00 flour 1.6 cups; Water (cold) 0.3 cup; Salt 1 pinch; Cow's milk ricotta cheese 2 cups; Zucchini 2 ½ cups; Prosciutto cotto (a thick slice) 4.4 oz; Mozzarella cheese 3.5 oz; Eggs 1.9 oz; Extra virgin olive oil 1 tbsp; Fine salt to taste; Black pepper to taste; Butter 1 tbsp; Type 00 flour 2 tbsp

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525

Calories per serving

Energy Kcal 525
Carbohydrates g 32.2
of which sugars g 4.8
Protein g 20.5
Fats g 35
of which saturated fat g 18.7
Fiber g 1.6
Cholesterol mg 144
Sodium mg 576

Difficulty: Easy
Prep time: 30 min
Cook time: 40 min
Serving: 6 persone
Cost: Low
Note + the resting time for the shortcrust pastry

PRESENTATION

Whether it’s for a picnic in the park or a dinner with friends... but also in the winter snuggled on the couch with a warm blanket on your legs, summer savory tarts always have plenty of occasions to be served. The secret? Always find tasty and fun combinations to make them original and appetizing! This is the case with this savory tart with ricotta and zucchini. It starts with a slightly crispy crust made of brisé that holds a simple but tantalizing cream, with a versatile seasonal ingredient: grilled zucchini arranged on the tart to make it particularly scenic. This savory tart with ricotta and zucchini convinced us at the first bite, and by the second, we were even more sure, now it’s your turn to try it!

INGREDIENTS

525

Calories per serving

Ingredients for the shortcrust pastry (for a 28 cm diameter tart pan): Butter 7 tbsp (100 g) - cold from the fridge; Type 00 flour 1.6 cups (200 g); Water 0.3 cup (70 g) - (cold); Salt 1 pinch

for the filling: Cow's milk ricotta cheese 2 cups (500 g); Zucchini 2 ½ cups (300 g); Prosciutto cotto 4.4 oz (125 g) - (a thick slice); Mozzarella cheese 3.5 oz (100 g); Eggs 1.9 oz (55 g); Extra virgin olive oil 1 tbsp (15 g); Fine salt to taste; Black pepper to taste

for greasing the pan: Butter 1 tbsp (15 g); Type 00 flour 2 tbsp (15 g)

Preparation

How to prepare Savory Tart with Ricotta and Zucchini

To prepare the savory tart with ricotta and zucchini, start with the shortcrust pastry: in a mixer, pour the flour and very cold refrigerator butter 1, then add a pinch of salt 2 and blend until you get a sandy mixture 3.

Transfer the sandy mixture to a work surface and pour some cold water in the center 4. Work the dough quickly until you get a smooth and homogeneous dough 5. It's important not to work for too long, just enough for the flour, butter, and water to combine, then cover the shortcrust pastry dough with plastic wrap and let it rest in the refrigerator for at least 40 minutes before using it 6.

After the time has passed, butter a 11-inch diameter pan 7, pour some flour inside 8 and make it adhere well to the entire surface 9 by eliminating the excess.

Take the dough and roll it out with a rolling pin on a lightly floured work surface 10, until you get a thin sheet large enough to cover the entire pan, then gently roll it on the rolling pin 11 to make it easier to lift and lay it on the pan 12.

Match the dough well inside the pan, then press the surface with the rolling pin 13 to remove the excess that you can later reuse for other preparations, then cover the surface with parchment paper 14 and place dried legumes or ceramic weights inside 15,

and let it blind bake in a preheated oven at 350°F for 20 minutes 16. In the meantime, prepare the filling: dice the cooked ham 17 and do the same with the mozzarella 18.

In a bowl, pour the ricotta and mix it with an egg; if you notice that the mixture is too dry, add 1 tablespoon of milk to soften it 19, then add the diced ham and mozzarella 20 and season with salt and pepper 21.

After mixing well, pour the mixture onto the precooked brisé and carefully level it with a spatula 22, then put the tart back in the oven for another 20-25 minutes at 350°F 23. While your savory tart is in the oven, wash the zucchinis, dry them, and remove the two ends 24,

then slice them into rounds of about 0.2 inches and sprinkle with a drop of extra virgin olive oil 25 so that during cooking, they will remain more beautiful to look at and will not stick to the grill, where you will cook the rounds for a few minutes, turning them as soon as the base is slightly striped 26; at the end of cooking, season the grilled zucchinis with salt 27.

When the savory tart is cooked, take it out of the oven 28 and immediately arrange the slightly overlapping zucchini slices, starting from the outside and continuing towards the center to completely cover the surface 29, and as soon as you have decorated your savory tart with ricotta and zucchini, you will be ready to enjoy it while it is still hot 30!

Storage

The savory tart with ricotta and zucchini can be stored for up to 2 days in the refrigerator, covering it well with plastic wrap; you can prepare the filling and base in advance and finish cooking the next day.

For the translation of some texts, artificial intelligence tools may have been used.