WEEKDAYS 1e|12c|p

Ricotta Tart

Daphne Oz
Servings: 6
30 to 60 min

This summer dish is great with your daily dinner or for a special occasion.

  • Ingredients
  • step-by-step directions
Ricotta Tart
  • For the Olive Oil Tart Crust:
  • 2 cups Whole wheat flour
  • 1 teaspoon fine sea salt
  • 5 tablespoons olive oil
  • 3/4 cup cold water
For the Filling:
  • 1/2 cup Tomato Jam
  • 2 cups Ricotta
  • 1 Egg
  • 1/4 cup Parmigiano Reggiano (freshly grated - plus more from garnish)
  • 1/4 cup Fresh Basil leaves
  • 3 tablespoons Chives (chopped)
  • 2 Zucchini
  • For the Olive Oil Tart Crust: Preheat oven to 400 degrees.
  • In a large bowl combine flour, salt. Add oil, mix together with a fork. Add water and mix until absorbed; knead lightly. 
  • Turn dough on to a lightly floured work surface. Roll out into a flat rectangle large enough to cover tart pan. Lay over greased sheet pan. Rest for 30 minutes. 
  • Bake for 20-25 minutes at 400 degrees. Remove from oven and allow to cool.
  • For the Filling: Preheat oven to 350F.
  • Brush the bottom of the tart shell with the tomato jam.
  • In a medium bowl, mix together the ricotta, egg, parmigiano, basil and chives. Spoon into the tart shell.
  • Using a peeler or mandolin (confidence permitting) shave the zucchini lengthwise into long strips. Cover the filling over the tart using the zucchini. Sprinkle strips with salt and place them in a strainer for 10 minutes to allow excess water to drain. Pat strips dry and lay them over top of the filling.
  • Garnish the tart with parmigiano and transfer to oven to bake for 20 minutes or until golden. Allow to cool slightly before serving.
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