Zucchini Tomato And Ricotta Tarts Recipes

ZUCCHINI, TOMATO AND RICOTTA TARTS

ZUCCHINI, TOMATO AND RICOTTA TARTS image

Yield 2

Number Of Ingredients 14

Ingredients

Tart Shells
1/2 cup plus 2 tablespoons (3 1/8 oz) all-purpose flour
1 1/2 teaspoons sugar
1/4 teaspoon salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch pieces
1-2 tablespoons ice water
Filling
9 cherry tomatoes
1/2 small zucchini (about 3 oz), halved lengthwise and sliced 1/8-inch thick
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
2 oz (about 1/4 cup) ricotta (not non-fat)
2 tablespoons shredded mozzarella cheese
1 tablespoon chopped fresh basil

Steps:

To make the tart shells: Add the flour, sugar, and salt to the bowl of a food processor and pulse to combine. Add the cold pieces of butter and pulse until the mixture resembles coarse sand. Sprinkle 1 tablespoon of the ice water over the mixture and process until the dough begins to form large clumps. If the dough doesn't clump, add the second tablespoon of water and pulse to incorporate. Spray two 4-inch pans with cooking spray. Divide the dough in half and press evenly over the bottom and up the sides of each tart pan. Cover with plastic wrap and freeze until the dough is firm, about 30 minutes. Preheat oven to 350 F. Remove the tart shells from freezer. Line each with a piece of aluminum foil that's been sprayed with nonstick cooking spray. Fill the shells with pie weights and bake for 35-45 minutes. Remove the foil and weights and bake another 5-10 minutes. Transfer to a wire rack and let cool completely. To make the filling: Slice 7 of the tomatoes into 1/8-inch thick rounds. Quarter the remaining 2 tomatoes. Toss the tomatoes with salt and spread on paper towels. Toss the zucchini with salt; spread it on paper towels as well. Set aside from 30 minutes to draw out some of the water; blot dry before using. Meanwhile, preheat oven to 425 F. In a small bowl combine the 1 tablespoon of the olive oil and the garlic. In a second bowl, stir together the remaining tablespoon of oil, ricotta and mozzarella and season to taste with salt and pepper. Spread half of the ricotta mixture into an even layer over the bottom of each tart shell. Working around the outer edge, layer alternating layers of tomato and zucchini slices. Place the quartered tomatoes in the center of the tarts. Drizzle the garlic-oil mixture over the vegetables. Bake the tarts for 20-25 minutes, or until the cheese is bubbling and the vegetables are slightly wilted. Remove, and let tarts cool for 20 minutes. Sprinkle with the fresh basil before serving.

ZUCCHINI, HAM AND RICOTTA TARTS

Zucchini, Ham and Ricotta Tarts image

Make and share this Zucchini, Ham and Ricotta Tarts recipe from Food.com.

Provided by English_Rose

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb ready rolled puff pastry
2 zucchini, finely diced
2 teaspoons olive oil
2 garlic cloves, minced
3 1/2 tablespoons heavy cream
9 ounces ricotta cheese
1 egg, lightly beaten
2 ounces parmesan cheese, finely grated
4 slices ham, torn into small pieces
7 ounces cherry tomatoes, halved

Steps:

Heat the oven to 350°F.
Roll the pastry from one side to make a rough square, then quarter to make four smaller squares. Prick all over with a fork, transfer to a baking sheet and bake for 15 mins until puffed and golden.
Meanwhile, fry the zucchini in the oil until soft and golden, stirring in the garlic for the final minute.
Mix together the ricotta, cream, egg and parmesan.
Remove the tarts once they have puffed up, flatten the middles and thickly spread the ricotta mixture over, leaving a small border.
Scatter over the ham, tomatoes and zucchini and season with salt and pepper. Bake for 15 mins until the filling is slightly risen and golden.
Serve with salad if you wish.

Nutrition Facts : Calories 912, Fat 64.5, SaturatedFat 22.7, Cholesterol 117.2, Sodium 590, Carbohydrate 59.9, Fiber 3.4, Sugar 4.3, Protein 24.8

ZUCCHINI AND TOMATO TARTLETS WITH A CHEDDAR CRUST

Zucchini and Tomato Tartlets With a Cheddar Crust image

These individual tartlets have a Cheddar-spiked, buttery crust holding a filling of honey-drizzled roasted vegetables and creamy ricotta. You can use any roasted vegetables here, changing up the mix to suit the seasons. Late summer is perfect for some combination of zucchini, eggplant, peppers, tomatoes and even corn. Then try the likes of winter squash, brussels sprouts and mushrooms in fall; cabbage, onions and other root vegetables in winter, and sautéed greens and asparagus in spring. If you're planning ahead, you can make the dough up to five days in advance and roast the vegetables the day before (store them in the refrigerator). But do try to bake these on the same day as serving. They are at their best still warm.

Provided by Melissa Clark

Categories pies and tarts, appetizer

Time 1h30m

Yield 12 servings

Number Of Ingredients 21

Ingredients

1 1/2 cups/170 grams all-purpose flour
1/2 cup/65 grams whole wheat flour
1/2 teaspoon fine sea salt
1 1/2 sticks/12 tablespoons/170 grams cold unsalted butter, cubed
3/4 cup/55 grams sharp Cheddar, grated
1 large egg, whisked
3 medium zucchini, about 2 pounds, trimmed and cut into 1/2-inch cubes
2 cups halved cherry tomatoes
2 1/2 tablespoons finely chopped fresh rosemary
3/4 teaspoon fine sea salt, more as needed
1/8 teaspoon crushed red pepper flakes
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons hot honey (see note), more for drizzling if you like
1 tablespoon tarragon vinegar or white wine vinegar
3/4 cup fresh ricotta
1 large egg
3 tablespoons chopped chives
1 small garlic clove, grated
1/8 teaspoon black pepper
2 to 3 tablespoons heavy cream or milk, for brushing the tops
6 tablespoons finely grated Cheddar

Steps:

Prepare the crust: In the bowl of a food processor, pulse together flours and salt. Pulse in butter and Cheddar until mixture resembles chickpeas. Drizzle in whisked egg and ice water 1 tablespoon at a time, up to 6 tablespoons, pulsing occasionally until mixture is just moist enough to hold together. Form dough into a ball, wrap with plastic and flatten into a disk. Refrigerate at least 2 hours.
While dough chills, prepare the filling. Heat oven to 425 degrees. On a rimmed baking sheet, toss zucchini and tomatoes with rosemary, salt, red pepper and olive oil; spread mixture out into one layer. Roast, tossing occasionally, until vegetables are tender and golden, 40 to 50 minutes. Stir honey and vinegar into the hot vegetables, then let cool completely.
Spray a muffin tin with nonstick spray or use a nonstick muffin pan. Roll out dough to a 12-by-16-inch rectangle, trimming any rough edges. Cut into a dozen 4-by-4-inch pieces and gently press each piece into the holes of the muffin tin, leaving the 4 corners hanging over the edges. Chill dough for at least another 15 minutes.
In a small bowl, whisk together ricotta, egg, chives and garlic. Season with a large pinch each of salt and black pepper.
Divide ricotta mixture into the bottom of each tart, using about 1 tablespoon each. Top with the roasted vegetables. Fold edges of crust over filling. Brush tops of tarts with cream or milk and sprinkle with cheese. Place muffin tin on a baking sheet and bake at 425 degrees until bubbling and golden, 20 to 25 minutes. Drizzle tarts with a little honey (about 1/2 teaspoon per tartlet) if you like. Cool slightly before serving.

Nutrition Facts : @context http, Calories 318, UnsaturatedFat 8 grams, Carbohydrate 21 grams, Fat 22 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 357 milligrams, Sugar 5 grams, TransFat 1 gram

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