Zucchini Ricotta Tart
This light dish surprisingly is quite filling!
Ingredients
For the crust
• 1 tbsp of coconut flour
• ¼ cup of melted butter
• 1¾ cups of almond flour
• ¼ tsp of salt
• ½ tsp of garlic powder
For the filling
• 3 large eggs
• 1 medium-sized (about 5 ounces) zucchini, thinly sliced
• 8 ounces of ricotta
• ¼ cup of whipping cream
• ½ cup of shredded parmesan cheese
• 1 tsp of minced fresh dill
• ½ tsp of salt
• 2 cloves of garlic, minced
• Salt and pepper to taste
Instructions
For the crust
• Preheat the oven to 325 °F. Grease a glass tart pan.
• In a large mixing bowl, mix the coconut flour, almond flour, garlic powder, and salt together.
• Add the melted butter, and mix until the dough is crumbly.
• Press the dough evenly into the greased tart pan, and bake for 15 minutes.
• Let it cool.
For the filling
• Place the zucchini slices in one layer on a towel. Sprinkle with salt.
• Let it sit for 30 minutes.
• Rinse the zucchini slices, and use paper towels to pat them dry.
• In a large bowl, whisk together the whipping cream, ricotta, eggs, dill, garlic, salt, and pepper.
• Stir in most of the zucchini slices, reserving enough for a layer on top of the tart.
• Pour the mixture into the cooled crust.
• Layer the remaining zucchini slices on top, and sprinkle with the parmesan cheese.
• Bake it for an hour.
• Serve.
