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.

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