Zucchini and ricotta tart Recipe
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Ingredients
- 1 Pepperidge Farm puff pastry, defrosted
- 2 medium zucchinis sliced in coin slices
- 1 1/2 cup ricotta
- 1 cup Trader Joe’s Quattro Formaggio Shredded Cheese or shredded parmesan or asiago cheese
- 2 Tbsp fresh dill minced
- 1 tsp fresh garlic minced
- 1 tsp olive oil
- 1 pinch kosher salt plus more for salting zucchini
- 1 pinch pepper
Instructions
- Prepare all your ingredients—Preheat oven to 400° F degrees.
- Slice the zucchini in thin coin slices. Lay several layers of paper towels in a single layer on a large plate or work surface and sprinkle with salt. Set aside for 30 minutes to allow for liquid to render. After 30-minutes, pat dry.
- Place zucchini slices in a small bowl and drizzle about 1 tsp of olive oil and mix. Set aside close by.
- In a medium-sized mixing bowl, combine ricotta, cheese blend, minced garlic, minced dill, and salt and pepper pinch. Stir to combine.
- Dust work surface with flour and unfold cold defrosted puff pastry. (If puff pastry becomes room temperature, place it in the freezer for 5 minutes. It’s easier to work with it when it’s cold.) Smooth out fold marks with a rolling pin and place pastry on top of a rimmed cookie sheet lined with parchment or a silicone baking mat.
- Spread ricotta cheese mixture evenly on top of puff pastry, leaving about 1/2” border. (If using DuFour puff pastry, please see my comment in the Recipe Notes section above, #2.)
- Next, place zucchini slices on top of the ricotta cheese mixture, slightly overlapping each other in rows.
- Place tart in the lower rack of the oven and bake for 20 minutes or until puff pastry is a golden color. Let cool for 5 minutes. Slice using a sharp knife and serve immediately. Enjoy!
Recipe Notes
Ingredients | My cost |
|---|---|
| 1 Pepperidge Farm puff pastry, defrosted | $3.25 |
| 2 medium zucchinis | $2.00 |
| 1 1/2 cup ricotta | $1.99 |
| 1 cup grated Trader Joe's Quattro Formaggio Shredded cheese | $1.00 |
| 2 Tbsp fresh dill, minced | $0.25 |
| 1 tsp fresh garlic, minced | $0.18 |
| 1 tsp olive oil | $0.04 |
| salt and pepper | $0.02 |
Total: | $8.73 |
| Cost per serving: | $2.18 |
* Note regarding pricing: The price for items such as garlic considers the cost of the amount used for the recipe and not the cost if you had to purchase the entire item or container.
** All prices in US dollars and based on Bay Area prices from my local grocery and farmers market. Prices may vary by season or in other parts of the United States.
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