Welcome to your new favorite brunch recipe! This Zucchini Ricotta Tart is the epitome of elegance and simplicity. Imagine a buttery, savory almond flour crust filled with a light, creamy custard of ricotta, parmesan, and fresh dill, all studded with tender slices of zucchini. It’s a dish that looks impressive enough for guests but is surprisingly easy to whip up for a weeknight dinner or a lazy weekend lunch. Deceptively light yet wonderfully satisfying, this tart is a celebration of fresh flavors and wholesome, low-carb ingredients. Let’s get baking!
Ingredients
• For the Gluten-Free Crust
• 1¾ cups / 196g almond flour
• 1 tbsp / 7g coconut flour
• ¼ cup / 57g unsalted butter, melted
• ½ tsp garlic powder
• ¼ tsp salt
• For the Creamy Filling
• 1 medium zucchini (about 5 oz / 140g), thinly sliced
• 8 oz / 225g full-fat ricotta cheese
• ½ cup / 50g shredded parmesan cheese, divided
• ¼ cup / 60ml heavy whipping cream
• 3 large eggs
• 2 cloves garlic, minced
• 1 tsp fresh dill, minced
• ½ tsp salt, plus more for sprinkling
• Freshly ground black pepper to taste
Instructions
1. Preheat your oven to 325°F (165°C). Generously grease a 9-inch tart pan, preferably with a removable bottom.
2. Prepare the zucchini: Lay the thin zucchini slices in a single layer on a clean kitchen towel or paper towels. Sprinkle them lightly with salt and let them sit for 30 minutes to draw out excess moisture.
3. Make the crust: In a medium bowl, whisk together the almond flour, coconut flour, garlic powder, and salt. Pour in the melted butter and mix with a fork until a crumbly, moist dough forms.
4. Press the dough firmly and evenly into the bottom and up the sides of your prepared tart pan. Bake for 15 minutes until lightly golden. Set aside to cool completely.
5. Finish the zucchini prep: After 30 minutes, gently rinse the salt from the zucchini slices and pat them thoroughly dry with paper towels. This step is crucial to prevent a soggy tart.
6. Prepare the filling: In a large bowl, whisk together the ricotta, heavy cream, eggs, minced garlic, fresh dill, ½ tsp salt, and a few grinds of black pepper until smooth.
7. Stir in about two-thirds of the dried zucchini slices and half of the parmesan cheese.
8. Assemble the tart: Pour the ricotta mixture into the cooled, pre-baked crust. Artfully arrange the remaining zucchini slices on top in a decorative pattern.
9. Sprinkle the remaining parmesan cheese over the top.
10. Bake for 55-60 minutes, or until the center is just set (it should have a slight wobble) and the top is golden brown.
11. Let the tart cool in the pan for at least 20 minutes before slicing and serving. This allows the filling to set properly. Enjoy warm or at room temperature.
Nutritional Information
• Nutrition Information (per serving)
• Calories: 385 kcal
• Fat: 33g
• Protein: 16g
• Total Carbs: 8g
• Fiber: 4g
• Net Carbs: 4g
Pro Tips
• for the Perfect Tart
• Do not skip salting and drying the zucchini. This is the most important step to ensure a firm, sliceable tart and avoid a watery filling.
• For the creamiest texture, use full-fat ricotta cheese and pat it dry with a paper towel if it seems overly wet before mixing.
• Let the tart rest for at least 20 minutes after baking. This allows the custard to set completely, ensuring clean, beautiful slices.
• Feel free to swap the dill with other fresh herbs like basil, chives, or thyme to customize the flavor.
FAQ
Q: Why is my zucchini ricotta tart watery
A: A watery tart is usually caused by excess moisture from the zucchini. It is crucial to salt the zucchini slices for 30 minutes and then pat them completely dry before adding them to the filling. This step draws out the water and ensures a firm, sliceable tart.
Q: Can I make this tart ahead of time
A: Yes, this tart is perfect for making ahead. You can bake it, let it cool completely, and store it covered in the refrigerator for up to 3 days. It can be served chilled, at room temperature, or gently reheated in a low oven.
Q: Can I use a different herb instead of dill
A: Absolutely. This recipe is very versatile. Feel free to swap the fresh dill with other herbs like basil, chives, or thyme to customize the flavor of the ricotta filling.
Q: Is this zucchini ricotta tart keto-friendly
A: Yes, with only 4g of net carbs per serving, this tart is a great keto-friendly option for brunch, lunch, or dinner. The crust is made with almond and coconut flour, and the filling is rich in healthy fats and protein.
