Summer Squash & Ricotta Tart

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)

Crust:
1 2/3 cup all-purpose flour
1 tsp salt
1/2 tsp baking powder
1/3 cup olive oil
1/4 cup water

Filling:
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.

Spring Vegetable Tart

With Mother’s Day just around the corner, many of you have already ordered flowers or presents for their mothers.  But for those of you who might be making brunch for them, I’ve got the perfect dish.

A couple of weeks back I was strolling through the Penn Quarter Farmers Market when I saw these giant and gorgeous spring onions:

Spring onions are are bigger than green onions.  The bulb is more defined (very round), and the flavor is a little stronger.  While green onions are available year-round (you can even grow them in your window sill), spring onions are only available in the spring (now)- find them and cook them, you won’t be disappointed!  They can be added to salads, roasted whole, or simmered with meat.

Although Sam and I ate this for dinner, this dish is perfect at any brunch table- it can be a substitute for a frittata or quiche.  More vegetables and less cheese!

Spring Vegetable Tart
Adapted from: Cooking Light (April 2009)

Rather than cooking potatoes, use mashed potatoes if you have them available.  This tart can be whatever flavor you’d like to to be, some substitutes/additions can be: mushrooms, shallots, prosciutto or parsley.

1 1/2 lb potatoes (1 big, 1 small or about 3 cups mashed potatoes)
1 tbsp olive oil
1/2 of big onion, chopped
4 garlic cloves, minced
1 jalapeño, minced
1 spring onion, chopped (about 1 cup)
4 cups chopped romaine lettuce
4 cups chopped spinach
1/4 cup Half ‘n Half
1/4 cup shredded fontina cheese
2 eggs
1/2 tsp salt
1/4 tsp pepper
2-3 tbsp breadcrumbs
1/4 cup shredded pecorino cheese

Place peeled potatoes in a pot full of water, bring to a boil.  Reduce heat, simmer for 15 minutes or until the potatoes are tender.  Drain, allow to cool slightly.  Puree potatoes in a food processor, or mash with a potato masher.  Add to a large bowl.

Heat olive oil in a large skillet over medium heat.  Add the onion, allow to cook until it is translucent.  Then add the garlic, jalapeño and spring onion; cook for another 2 minutes.  Stir in lettuce and spinach, cook for a couple of minutes until the greens wilt, stirring frequently.

Turn off the heat and pour into the bowl with the potatoes.  Then add the half and half, fontina cheese, eggs, salt, and pepper.  Stir all of the ingredients together.

Preheat the oven to 375ºF.  Coat an 8-inch baking dish with cooking spray, then dust with breadcrumbs.  Add the potato mixture to the dish.  Bake for 25 minutes, until the top is slightly brown.  Remove from the oven, let stand for 10 minutes.  Sprinkle with pecorino cheese before serving.

The first ever Fifth Floor Kitchen Giveaway winner is comment number 4- Virginia!  Her favorite kitchen appliance is the Kitchen Aid stand mixer- excellent choice!

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