Zucchini Ricotta Tart
Adapted from Elizabeth Minchilli
Store bought frozen puff pastry
1 cup full fat ricotta (drained if very wet)
1/2 cup mascarpone
1/4 cup grated hard goat cheese (or parmigiano or pecorino)
1/4 cup whole milk yogurt
1 egg, beaten
1 clove garlic, grated
1/4 chopped mint
1/2 tsp salt
Ground black pepper
2 medium zucchini
2-3 tablespoons Bonacci EVOO
1/4 cup grated parmigiano
Salt and Pepper
We added vidalia onion slices on top
Take out puff pastry to thaw. Preheat oven to 400 degrees. In a medium bowl whisk together ricotta, mascarpone, goat cheese, yogurt, egg, garlic, mint and salt. Mix until smooth.
Cut zucchini length wise into eighths or on a mandolin. If the zucchini are too big, cut out the watery middle parts. Toss zucchini with the olive oil.
Once thawed, lay out pastry on a baking sheet. Using a sharp knife cut a border all the way around, about 1/2 inch from the edge.
Spread cheese layer within the rim (we ended up not using the entire cheese mixture, so spread it however thick you want) The 1/2 inch border will rise higher than the inside creating a rim to keep the cheese in! Arrange zucchini strips on top in a pattern and season with salt and pepper.
Place in oven and bake for about 25 minutes. The cheese and crust should be golden. Take out of the oven and let rest for at least 20 minutes.
Serve at room temperature with a drizzle of Bonacci EVOO and some fresh herbs!