Zucchini and Ricotta Flower Tart Recipe

Ingredients

• 1 large zucchini, thinly sliced
• 1 cup ricotta cheese
• 1/4 cup grated parmesan cheese
• 1/4 cup chopped fresh basil
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 9-inch pie crust, unbaked
• 1 tablespoon olive oil
• 1 egg, beaten

Instructions

1. Preheat the oven to 375°F.
2. Arrange the zucchini slices in a circular pattern in the pie crust, starting from the outer edge and working your way in towards the center.
3. In a mixing bowl, combine the ricotta cheese, parmesan cheese, basil, garlic, salt, and pepper. Mix well.
4. Spread the cheese mixture over the zucchini slices, filling in any gaps.
5. Drizzle the olive oil over the tart.
6. Brush the edges of the pie crust with the beaten egg.
7. Bake for 30-35 minutes, until the crust is golden brown and the filling is set.
8. Remove from the oven and let cool for 5-10 minutes before slicing and serving.

Verdict

This zucchini and ricotta flower tart is a delicious and beautiful way to enjoy fresh zucchini. The combination of creamy ricotta and bright basil perfectly complements the tender zucchini slices for a savory and satisfying dish. Serve as a light lunch or side dish for a summertime feast.

Enjoy!