Monday, June 28, 2010

Easy Zucchini Tart

1 sheet frozen puff pastry, defrosted according to manufacturer's directions
6 ounces low fat ricotta cheese, drained of any excess liquid in a fine sieve
1 medium zucchini
1 tablespoon olive oil
2 large eggs
1/2 teaspoon freshly ground black pepper
1/3 cup fresh dill
Flour, for work surface
Salt and pepper


1.Preheat oven to 400 degrees. On a lightly floured work surface, roll the puff pastry into a 9-inch pie dish.

2. Using a large wooden spoon, combine the eggs, ricotta, black pepper and fresh dill. Spread the ricotta filling evenly over the pastry base, leaving a 1-inch border.

3. Press the Zucchini slices and arrange in a single layer over the cheese spread. Spray with olive oil. You can brush the edges of the puff pastry with egg yolk to have a nice golden color (optional)

4. Bake until zucchinis are tender, 20 to 25 minutes. Slice and serve warm!

1 comment:

  1. What a lovely tart! Perfect for a picnic!