Savory zucchini tart

Name: Savory zucchini tart - Eva E.
Ingredients: a package of puff pastry (round) 400 g ricotta 2 zucchini 100 g diced prosciutto 2 eggs parsley pepper salt parmesan

Appetizers - Savory zucchini tart by Eva E. - Recipia

The savory zucchini tart is prepared quite quickly, especially if you use store-bought puff pastry. While the pastry comes to room temperature, you can make the filling with ricotta, eggs, prosciutto, and parsley. The zucchini is arranged on top in thin slices, and the edges of the pastry are gently rolled to create a higher border. After baking, the tart can be served warm or cold and is suitable for both a light meal and as an appetizer. Quick Info Preparation time: not specified in the original recipe Baking time: approximately 30-40 minutes Total time: preparation time plus 30-40 minutes of baking Servings: not specified; the tart can be cut according to the size of the pan and how it is served Difficulty: easy Recipe type: savory tart, appetizer, or snack Ingredients 1 package of round puff pastry 400 g ricotta 2 zucchinis 100 g diced prosciutto 2 eggs Finely chopped parsley Pepper Salt, only if needed Parmesan, for sprinkling before the end of baking Preparation method 1. Remove the puff pastry from the refrigerator and let it come to room temperature. It is easier to unfold and fit into the pan once it is not too cold. 2. In the meantime, prepare the filling. Place the ricotta in a bowl and add the eggs, diced prosciutto, and finely chopped parsley. Mix until the ingredients are evenly distributed. 3. Taste the mixture and adjust the salt only if necessary. The prosciutto may already be salty enough. Add a little pepper as well. 4. Wash the zucchinis and slice them into fairly thin rounds. The slices do not need to be very thin, but it is important that they are of similar thickness for even cooking. 5. Place a baking sheet in a round pan. The original recipe uses a tart pan. Put the puff pastry over the baking sheet and fit it into the pan. 6. Prick the pastry here and there with a fork. This step is done before adding the filling. 7. Pour the ricotta mixture over the pastry and spread it into an even layer. 8. Arrange the zucchini rounds on top of the ricotta. You can place them side by side to cover the surface of the tart as nicely as possible. 9. If the pastry extends beyond the edges of the pan, roll the excess inward. This will create a higher border that holds the filling inside. 10. Bake the tart for about 30-40 minutes, until the puff pastry is golden brown. The oven temperature is not mentioned in the original recipe, so use the usual setting you use for puff pastry. 11. Towards the end of baking, sprinkle Parmesan on top and let the tart bake for a few more minutes until it is lightly browned. 12. Serve the tart warm or cold. After it cools slightly, the filling sets, making it easier to cut into slices. Why I make this recipe often It’s a simple tart with few steps and no homemade pastry involved. The filling is mixed in one bowl, and the zucchinis do not require separate preparation before being placed over the ricotta. Additionally, it can be served in various ways: warm, for a light meal, or cold, as an appetizer. The recipe is also quite flexible. If you have another vegetable on hand or want to use a different combination of cheeses, the base of the tart remains the same. Tips Let the pastry come to room temperature before unfolding it. Very cold puff pastry can tear more easily when placing it in the pan. Cut the zucchinis into rounds of similar thickness. This way, the slices will cook in a similar time, preventing some from being too firm while others are too soft. Do not add salt to the ricotta mixture at first. Prosciutto and Parmesan already contribute to the salty flavor, so it's better to taste the mixture before adjusting. Prick the pastry with a fork before adding the filling. There’s no need to prick it excessively; a few spots are sufficient. Watch the puff pastry towards the end of baking. The tart is done when the edges and bottom of the pastry are golden brown, not just when the filling seems set. Substitutions Ricotta can be replaced with fresh cheese mixed with cream cheese. The mixture should be smooth enough to spread over the pastry. Zucchini can be substituted with other vegetables, as mentioned in the basic recipe: tomatoes, carrots, or bell peppers. Cut the vegetables so that they can be easily arranged over the filling. Variations For a different flavor, you can use another combination of vegetables from those indicated in the recipe. Tomatoes, carrots, and bell peppers change the taste and appearance of the tart while maintaining the basic idea. Prosciutto is added to the filling along with the ricotta, eggs, and parsley. If you change the vegetables, keep the same order of preparation: the cheese mixture is spread first, and the vegetables are arranged on top. Parmesan is added in the last few minutes, not at the beginning. This way, it has time to brown without burning before the pastry is done. Serving ideas The tart can be served warm, immediately after being removed from the oven, after a brief cooling period. It is also good cold, making it suitable for an appetizer platter or a make-ahead snack. If serving as a main dish, cut larger pieces. For an appetizer, the portions can be smaller and arranged on a platter after the tart has cooled. Frequently asked questions Can I use rectangular puff pastry? The recipe is presented with a package of round puff pastry, suitable for a tart pan. A different shaped dough can be used only if it fits the chosen pan, but the original shape of the recipe is round. Do I need to cook the zucchinis beforehand? No. In the original recipe, the zucchinis are sliced directly into rounds and placed raw over the ricotta filling. It is only important that they are sliced thin enough and left until the pastry is golden. When is the Parmesan added? Parmesan is sprinkled before removing the tart from the oven. The tart bakes for a few more minutes to allow the Parmesan to brown. Can it be served cold? Yes. The tart can be served both warm and cold. When cold, the filling is firmer and can be cut more easily. Can I substitute ricotta? Yes. The source of the recipe recommends fresh cheese mixed with cream cheese. Mix them before adding the eggs, prosciutto, and parsley. Nutritional values The values below are estimates and depend on the brand of puff pastry, the amount of Parmesan used, and the number of slices the tart is cut into. Since the puff pastry package does not specify a weight, an exact value cannot be calculated. For a slice from a tart divided into 4 servings, the estimate is: Calories: approximately 400-500 kcal Protein: approximately 18-23 g Carbohydrates: approximately 25-35 g Fats: approximately 25-35 g The tart contains protein from ricotta, eggs, prosciutto, and Parmesan. The greatest variation in calorie count usually comes from the puff pastry and the amount of fat in it. If the tart is cut into more slices, the values for each portion will be lower. Storage and reheating Leftover tart should be stored covered in the refrigerator. It is recommended to consume it shortly, as the filling contains ricotta and eggs, and the puff pastry gradually loses its crisp texture. It can be eaten cold, directly from the refrigerator, as allowed by the original recipe. For reheating, place the pieces in the oven for a few minutes until warmed through. This way, the pastry retains its texture better than if heated for a long time. Do not add Parmesan again during reheating; it should be added in the final stage of the initial baking.

Preparation

We take the puff pastry out of the refrigerator and let it sit at room temperature. In the meantime, we prepare the filling. In a bowl, we put ricotta, eggs, prosciutto, finely chopped parsley, and mix. If needed, we adjust the salt. We also add a little pepper. We slice the zucchini into fairly thin rounds. We take a round baking tray, I used one for tarts, and line it with baking paper. On top, we spread the puff pastry. We prick it with a fork and pour in the ricotta. On top of the ricotta, we beautifully arrange the zucchini rounds. The edges of the pastry that remain outside are rolled to create a higher border. We bake in the oven for about 30-40 minutes, or until we see the pastry is golden brown. Before taking it out of the oven, we add some Parmesan and let it brown for a few more minutes. It can be served warm or cold. Enjoy your meal!! Instead of ricotta, you can use fresh cheese mixed with cream cheese; instead of zucchini, use any other vegetable, tomatoes, carrots, peppers...

Savory zucchini tart

Preparation

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