Zucchini and Ricotta Tart recipe - ingredients, nutrition and when to eat it
This tart is topped with roasted zucchini and creamy ricotta in a crisp tart shell.
This tart is topped with roasted zucchini and creamy ricotta in a crisp tart shell. It’s mild and savory with a delicate hint of herbs, making it a lovely choice for brunch or a light dinner.
Western · 35 minutes to cook
Tips: Pat the zucchini dry so the tart shell doesn’t get soggy.
Tips: If you’re using a pre-baked tart shell, check the package directions and bake it just long enough to warm the cheese and zucchini.
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Ingredients (1 serving)
- Tart shell — 1 pc
- Korean zucchini — 0.5 pc
- Ricotta cheese — 4 Tbsp
- Olive oil — 1 tsp
- Thyme — 0.5 tsp
- Ground black pepper — 0.1 tsp
- Salt — 0.1 tsp