halfbakedharvest4.8
Zucchini Ricotta Pesto Tart
Made in 45 minutes, this summer and fall tart is a great way to use up garden zucchini. THE tart to make this month!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 400° F. Line a baking sheet with parchment paper.2. In a medium bowl, combine the ricotta, 1/4 cup parmesan, thyme, garlic, salt, pepper, and chili flakes. 3. Arrange the zucchini slices on a kitchen towel and sprinkle with salt. Let sit for ⏱️ 5-10 minutes, then blot away any excess water. 4. On a lightly floured surface, roll the puff pastry out into a rectangle about 1/4 inch thick. Place the pastry onto the prepared baking sheet. Spread the ricotta over the pastry, leaving a 1-inch border. Arrange the zucchini over the ricotta in 2-3 even layers. Brush with olive oil. Fold the edges up and over the zucchini. Brush the edges of the pastry with egg and sprinkle with parmesan. 5. Bake for ⏱️ 25 minutes or until golden. It's OK if the edges get dark. Spoon the pesto over the warm tart. Top with basil, honey, and sea salt. YUM!
fresh thyme2 tablespoonsgarlic, chopped1 clovechili flakesegg, beaten1cup basil pesto1/4fresh basil, for servinghoney, for serving
Nutrition Facts
calories
387 kcal
serving Size
1 serving
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