TART WITH ZUCCHINI, PROSCIUTTO, AND PINE NUTS
This savory tart is filled with delightful Italian flavors and it is ideal for a takeaway lunch or a picnic. Serve warm or cold with a green salad.
Provided by Laka kuharica - Easy Cook
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 2h15m
Yield 8
Number Of Ingredients 17
Steps:
- Combine whole wheat flour, all-purpose flour, 1/4 cup butter, 1 egg, sour cream, and 1/4 teaspoon salt in a bowl; knead until dough comes together. Shape dough into a ball. Wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to overnight.
- Roll out dough into a 10-inch circle on a lightly floured work surface.
- Grease a 9-inch tart tin with 1 teaspoon butter. Press dough into the tart tin. Trim edges with a sharp knife. Place crust in the refrigerator.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large skillet over high heat. Add zucchini; cook and stir until just tender, 3 to 5 minutes. Season with thyme, salt, and pepper. Remove from heat.
- Mix ricotta cheese and 1 egg together in a bowl. Fold in zucchini and Parmesan cheese gently.
- Sprinkle bread crumbs over chilled crust; cover with prosciutto slices. Spread ricotta-zucchini mixture evenly over prosciutto. Smooth the top with a spatula; sprinkle pine nuts on top.
- Bake in the preheated oven until center is firm and top is golden, about 35 minutes. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 278.1 calories, Carbohydrate 18 g, Cholesterol 74.7 mg, Fat 19 g, Fiber 2.6 g, Protein 10.7 g, SaturatedFat 8.2 g, Sodium 486.9 mg, Sugar 1 g
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Mdmamun Mamun
mamun_mdmamun@gmail.comThe tart was delicious, but it was a bit too salty. I think I would use less salt next time.
nasr ansary
nasra60@gmail.comThis tart was a bit too rich for my taste. I think I would use less cheese next time.
Selvin Guillen
selvin-guillen@yahoo.comThis tart is a great way to use up leftover zucchini. It's also a great dish to make for a party or potluck.
Thomas Mhlongo
mhlongo.thomas67@hotmail.comI'm not a fan of zucchini, but I loved this tart. The zucchini was cooked perfectly and the flavors were amazing.
Oscar Manda
m-oscar@hotmail.comThis tart is so easy to make and it's always a crowd-pleaser. I've made it for potlucks, picnics, and even just for a weeknight dinner.
GENERAL JUSTINO
g-j@yahoo.comI made this tart for my family and they loved it. It's a great way to use up summer zucchini.
Kevin Lomeli
l-k87@gmail.comThis tart is perfect for a light lunch or dinner. It's also a great way to get your kids to eat their vegetables.
Mr qadoos
mr-q@hotmail.comThe tart was delicious, but it was a bit too salty. I think I would use less salt next time.
Alson Rana
a-r@gmail.comThis tart was a bit too rich for my taste. I think I would use less cheese next time.
Bello Aderemi
abello45@aol.comThis tart is a great way to use up leftover zucchini. It's also a great dish to make for a party or potluck.
Kh Rehman8
kh-r@aol.comI'm not a fan of zucchini, but I loved this tart. The zucchini was cooked perfectly and the flavors were amazing.
Chifuniro Kandodo
k.c51@hotmail.comThis tart is so easy to make and it's always a crowd-pleaser. I've made it for potlucks, picnics, and even just for a weeknight dinner.
Alexi Guerra
a_guerra@aol.comI made this tart for my family and they loved it. It's a great way to use up summer zucchini.
Mona Ahmad
m23@yahoo.comThis tart is perfect for a summer party. It's light and refreshing, and the flavors are amazing.
Nuranah Hoffman
nhoffman61@aol.comThe tart was delicious, but the crust was a bit soggy. I think I would blind-bake the crust next time.
Delisile Lovenes
delisilelovenes@hotmail.comThe tart was a bit too salty for my taste. I think I would use less prosciutto next time.
Gane Khan
khan_gane@yahoo.comThis tart was easy to make and turned out beautifully. The flavors were well-balanced and the presentation was impressive. I would highly recommend this recipe.
Yaseen Sanjrani
s.y@hotmail.comI'm not a big fan of zucchini, but this tart changed my mind. The zucchini was cooked perfectly and had a great flavor. The prosciutto and pine nuts added a nice touch of saltiness and crunch.
Tanvir Sk
sk12@gmail.comThis tart was a hit at my dinner party! The combination of zucchini, prosciutto, and pine nuts was delicious, and the crust was perfectly flaky. I will definitely be making this again.