This Zucchini and Feta Ricotta Tart recipe makes 4 servings.
Zucchini and Feta Ricotta Tart Ingredients:
1/2 cup ricotta
1/4 cup feta (crumbled)
1 lemon (juice and zest)
1/4 cup herbs (such as dill, mint, parsley, chopped)
1 egg (lightly beaten)
salt and pepper to taste
1 sheet puff pastry (thawed according to the packages directions)
1 large zucchini (thinly sliced)
1 tablespoon olive oil
Zucchini and Feta Ricotta Tart Preparation:
1. Mix the ricotta, feta, lemon, herbs, egg, salt and pepper in a bowl.
2. Roll the puff pastry out to a 16×10 inch rectangle.
3. Score a line around the puff pastry 1 inch from the edge.
4. Spread the ricotta mixture over the center of the dough.
5. Arrange the zucchini slices in a single layer on top of the ricotta mixture.
6. Brush the outside inch of the pastry with the oil.
7. Bake in a preheated 400F oven until the zucchini is tender and the pastry is golden brown, about 15-25 minutes.
