Summers Last Hurrah Zucchini and Ricotta Tart

Recipe Introduction

Quick Hook

Ever stared at a mountain of Summer Zucchini from your garden? This colorful Tomato Gratin Recipe will help Use Up Summer's Bounty in a truly delicious way.

Think Mediterranean flavors, creamy ricotta, and a buttery crust.

Brief Overview

This Tomato Gratin and Summer Vegetable Tart screams summer simplicity. Originating as a rustic celebration of seasonal produce, it's a dish that’s about sharing and enjoying the moment.

It is a medium difficulty recipe and requires about an hour and 15 minutes to make. This recipe yields 6-8 servings, perfect for a casual get-together.

It’s the perfect way to use your Summer bounty recipes

Main Benefits

One of the best parts? This Plats Healthy recipe is packed with vitamins and fiber. It’s ideal for a light lunch or a summer dinner party.

What makes this Zucchini tart recipe special is the fresh, vibrant flavor and how easily customizable it is to your taste.

It is perfect served along side other dishes that makes it unique like the Eggplant and Tomatoes . This could even be a vegetarian tart recipe .

It's so much more than just a Ricotta tart !.

Ingredients & Equipment

Let's talk ingredients! Honestly, this Summer Zucchini and Ricotta Tart is all about fresh produce. We wanna Use Up Summer's Bounty in this recipe, so get ready for a burst of flavour.

Main Ingredients

For the crust, you'll need:

• 1 ½ cups (190g) all-purpose flour
• ½ teaspoon salt
• ½ cup (113g) cold unsalted butter
• ¼ cup (60ml) ice water

Butter Tip: The colder, the better for a flaky crust!

And now for the Tomato Gratin goodness in the filling:

• 2 tablespoons olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 2 medium zucchini , sliced into ½-inch rounds
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 pint (2 cups) cherry tomatoes, halved
• 1 (15 ounce) container whole milk ricotta cheese
• 1 large egg
• ¼ cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh thyme
• Salt and pepper, to taste
• Optional: 1/4 cup crumbled goat cheese for topping. I love a bit of goat cheese!

Ricotta Tip: Look for whole milk ricotta; it gives a richer flavour.

Seasoning Notes

This Tomato Gratin Recipe isn't too fussy, just use good quality salt and pepper.

• Essential Spice Combo: Basil and thyme are the stars!
• Flavor Enhancers: A little garlic goes a long way.
• Quick Substitution: If you don't have fresh herbs, use dried but halve the amount, okay?

Equipment Needed

Don't stress about fancy gear. A few basics will do the trick.

• Essential Tools: A 9 inch tart pan with a removable bottom is ideal. A rolling pin is also a must.
• Household Alternatives: If you don't have a food processor, just use your hands to cut in the butter. It's therapeutic, honestly!

Right then, let's get prepping and start building this delicious Summer Vegetable Tart ! Get ready for a rustic vegetarian tart recipe that's just bursting with summer bounty recipes .

This recipe is a Plats Healthy one and you won´t regret it. It´s very close to the Eggplant and Tomatoes and Tomato Gratin that your granny used to do.

Summer's Last Hurrah: Zucchini and Ricotta Tart

Oh my gosh, summer is basically waving goodbye. But don't be sad! We can Use Up Summer's Bounty in the most delicious way possible: a gorgeous Zucchini and Ricotta tart .

Think sun-ripened Summer Zucchini , juicy Tomatoes , and creamy Ricotta , all snuggled in a buttery crust. This isn't your average quiche, babe, this is a statement .

Perfect for picnics, light lunches, or wowing everyone at your next BBQ. This vibrant tart truly makes the most of summer's surplus of Summer vegetables .

Prep Steps: Mise en Place Like a Pro

Alright, let's get our ducks in a row. First, you gotta gather your ingredients. Chop the onion, mince the garlic you know the drill.

Slice the Summer Zucchini into rounds and halve those adorable cherry tomatoes. Get that Ricotta ready! Prepping now saves you so much time later.

Honestly, it's the secret to stress free cooking. Safety reminder: watch those fingers when slicing!

step-by-step To Tomato Gratin Recipe Goodness

1. Make the crust : Mix flour, salt, and butter. Add ice water. Chill for 30 minutes .
2. Sauté onion and garlic until softened. Add Summer Zucchini and bell peppers. Cook until tender crisp. Stir in cherry tomatoes. Season with salt and pepper.
3. Combine Ricotta cheese, egg, Parmesan, basil, and thyme. Season with salt and pepper.
4. Roll out the dough. Transfer to a 9 inch tart pan.
5. Spread Ricotta mixture. Arrange veggies. Sprinkle with goat cheese.
6. Bake at 375° F ( 190° C) for 45- 50 minutes .

Pro Tips for Tart Domination!

Want to take your tart to the next level? Chill that dough. I mean really chill it. This will prevent shrinkage and give you that flaky crust we all dream about.

Also, don't overfill the tart. Soggy bottoms are the enemy!

Tomato Gratin is another great way to Use Up Summer's Bounty in the form of a hearty side dish. Feel free to adapt those same summer veg in your Tomato Gratin .

You can even try Eggplant And Tomatoes together! Plats Healthy is the main focus for these recipes. You'll be able to Use Up Summer's Bounty in more ways than one! If you are interested in a Zucchini tart recipe or even a Summer vegetable tart , make sure to keep reading.

You can also sub out the Ricotta tart filling for a Vegetarian tart recipe if you are looking for different flavors! We have you covered when it comes to Summer bounty recipes .

Recipe Notes: Making it Your Own

Alright, let's chat about tweaking this gorgeous Tomato Gratin Recipe . Honestly, half the fun of cooking is putting your own spin on things, you know?

Plating Like a Pro & Drink Pairings

Plating and presentation is totally up to you. If you're feeling fancy, go for individual ramekins. Or, keep it rustic and serve straight from the baking dish.

A sprinkle of extra fresh basil always looks lush. Think about serving this beauty with a crisp green salad. A glass of chilled white wine, like a Pinot Grigio, would be chef's kiss perfect.

Seriously, trust me on that.

Storage Secrets: Fridge and Beyond

Got leftovers? Lucky you! This Tomato Gratin keeps well. Let it cool completely first. Then, pop it in the fridge, covered, for up to 3 days.

Reheat in the oven at 350° F ( 175° C) until warmed through. Freezing isn't ideal because the texture can change.

But if you must , slice it into portions, wrap tightly, and freeze for up to a month. Thaw completely before reheating.

Twists & Turns: Variations Galore

Want to make it veggie friendly? Easy peasy! You can easily swap out ingredients. Consider using a Zucchini tart recipe instead for a lighter feel.

For a vegetarian tart recipe , adding some Eggplant And Tomatoes really bulks it up. It's all about what you fancy and what you've got kicking about in the fridge.

Use Up Summer's Bounty in a Summer vegetable tart !.

If you're after something healthier, you could lighten the cheese. Maybe try a lighter Ricotta tart base. It still tastes amazing but is a bit kinder on the waistline.

Or, add grilled mushrooms for a heartier plats healthy meal.

Nutrition Nitty Gritty

Okay, let's talk numbers. Each serving of this Summer Zucchini tart clocks in around 350-400 calories. You're getting a decent dose of protein (about 15g) and healthy fats (around 25g).

Plus, it's packed with vitamins from all those Summer bounty recipes . The tomatoes are great for antioxidants, and the ricotta gives you a calcium boost.

Remember, these are just estimates!

Honestly, don't stress too much about the calories. Just enjoy it! Cooking should be fun, not a maths lesson. So, go on, get stuck in and make this Tomato Gratin Recipe your own! I know you'll nail it.

Frequently Asked Questions

Can I make the tart crust ahead of time? I'm not exactly Mary Berry in the kitchen!

Absolutely! You can make the tart crust up to 2 days in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator. When you're ready to bake, let it sit at room temperature for about 15 minutes before rolling it out. You can also blind bake the crust ahead of time, too!

I'm swimming in zucchini! Can I really use up summer's bounty in this recipe? What other veggies work well?

You bet your sweet bippy you can! This Zucchini and Ricotta Tart is the perfect way to use up summer's bounty in one delicious dish. Feel free to get creative and add other seasonal veggies like yellow squash, eggplant, or even some blanched green beans.

Just be sure not to overload the tart, or the crust could get soggy.

How do I store leftover Zucchini and Ricotta Tart, and how long will it last?

Leftovers are great for lunch the next day (cold, like a posh picnic!). Store any leftover tart in the refrigerator, covered, for up to 3 days. Reheat it gently in the oven or microwave if you prefer it warm, but it's also delicious cold straight from the fridge.

Can I use a store-bought crust to save time? No shame in my game!

No shame at all! A store-bought pie crust is a perfectly acceptable shortcut. Just make sure to get the kind that comes rolled up, not in a tin, for the best results. You might want to blind bake the crust for about 10-15 minutes before adding the filling to ensure it's nice and crispy.

Is this Zucchini and Ricotta Tart healthy? I'm trying to be good, but it looks so tempting!

This tart offers a good balance of vegetables, protein, and healthy fats. However, it does contain cheese and a pastry crust, so it's not exactly a health food. You can lighten it up by using part skim ricotta, reducing the amount of cheese, and using a whole wheat crust.

Check out the nutritional information section in the recipe for a rough estimate of calories and macros!

My ricotta filling is a bit watery. How can I fix that?

Excess moisture in ricotta can make the tart soggy, which is definitely a "soggy bottom" situation, to quote The Great British Bake Off. Try draining the ricotta in a cheesecloth lined sieve for at least 30 minutes before using it.

You can also add a tablespoon of flour or cornstarch to the ricotta filling to help absorb excess moisture.