Need a perfect dish that would work as a brunch item, or dinner? Well, I’ve got one for you! I know recently I’ve done some tarts and frittatas (such as: gluten-free tomato tart, tomato leek & brie tart, squash blossom & bacon frittata), but they are so easy in the summer!
And now that it’s (slowly) cooling off, don’t spend too much time in the kitchen and enjoy the last of the summer vegetables. Make this tart! If you’re not a fan of squash or zucchini, feel free to swap for anything else that’s colorful!
Summer Squash & Ricotta Tart
Adapted from: Cooking Light (July 2012, pg 180)
1 2/3 cup all-purpose flour
1 tsp salt
1/2 tsp baking powder
1/3 cup olive oil
1/4 cup water
1 zucchini, sliced thick
1 yellow squash, sliced thick
1 tbsp olive oil
5 garlic cloves, minced
1/4 tsp & pinch of salt
1/4 tsp & pinch of pepper
1/2 cup ricotta cheese
2 tsp fresh thyme, chopped
zest of 1 lemon
juice of 1 lemon
3 tbsp Parmesan cheese, shredded
1/4 cup basil, chopped
Add the flour, salt, and baking powder into a food processor. Pulse about 2 times to mix the ingredients. In a small glass mix together the olive oil and water, then slowly pour it into the flour mixture with the food processor on. Process until the dough is crumble. Take it out, and knead it for about 1 minute on a floured surface. Then shape it into a disk and wrap it up with parchment paper. Chill in the fridge for at least 30 minutes.
In a large bowl combine the yellow squash and zucchini with olive oil, garlic, salt and pepper.
In a small bowl, stir together ricotta, thyme, lemon juice, egg, black pepper, and salt.
Preheat the oven to 400ºF. After the dough is chilled, unwrap it and press it into a 9 inch tart pan. Spread the ricotta mixture over the dough. Then arrange the zucchini and squash slices over the tart (there will be a couple of layers). Bake in the oven for 40 minutes, or until the edges are golden brown.
Allow to cool, then sprinkle with Parmesan cheese and basil. Cut into wedges and serve.
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