Zucchini, tomato, and ricotta tart
(from calibali0’s recipe box)
Source: Self
Prep time: 15 minutes
Cook time: 35 minutes
Serves 4 people
Categories: not tried, vegetarian
Ingredients
- 1 cup part-skim ricotta
- 2 eggs, lightly beaten
- 1/2 tsp fennel seeds, crushed
- 1/2 tsp lemon zest
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 medium plum tomatoes, thinly sliced
- Olive oil cooking spray
- 8 sheets frozen phyllo dough (8 x 13 inches), thawed
- 2 medium zucchini, thinly sliced
- 2 tbsp grated Parmesan
Directions
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Preheat oven to 350F. In a small bowl, combine ricotta, eggs, fennel, zest, and half the salt and pepper. Set aside. Lay tomato slices on paper towels to remove excess moisture.
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Lightly mist a 9-inch pie pan with cooking spray and unroll phyllo. Working quickly, place 1 sheet of phyllo in pan and mist with cooking spray. Place a second sheet over the first, rotating slightly, and mist. Repeat with remaining phyllo. Top with ricotta mixture, then a layer of zucchini and a ring of tomato. Sprinkle with Parmesan and remaining salt and pepper and roll overhanging phyllo into a neat border.
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Bake tart for 35 minutes or until phyllo is golden-brown and zucchini is tender. Let cool for 20 minutes before serving.