TART WITH ZUCCHINI, PROSCIUTTO, AND PINE NUTS
This savory tart is filled with delightful Italian flavors and it is ideal for a takeaway lunch or a picnic. Serve warm or cold with a green salad.
Provided by Laka kuharica - Easy Cook
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 2h15m
Yield 8
Number Of Ingredients 17
Steps:
- Combine whole wheat flour, all-purpose flour, 1/4 cup butter, 1 egg, sour cream, and 1/4 teaspoon salt in a bowl; knead until dough comes together. Shape dough into a ball. Wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to overnight.
- Roll out dough into a 10-inch circle on a lightly floured work surface.
- Grease a 9-inch tart tin with 1 teaspoon butter. Press dough into the tart tin. Trim edges with a sharp knife. Place crust in the refrigerator.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large skillet over high heat. Add zucchini; cook and stir until just tender, 3 to 5 minutes. Season with thyme, salt, and pepper. Remove from heat.
- Mix ricotta cheese and 1 egg together in a bowl. Fold in zucchini and Parmesan cheese gently.
- Sprinkle bread crumbs over chilled crust; cover with prosciutto slices. Spread ricotta-zucchini mixture evenly over prosciutto. Smooth the top with a spatula; sprinkle pine nuts on top.
- Bake in the preheated oven until center is firm and top is golden, about 35 minutes. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 278.1 calories, Carbohydrate 18 g, Cholesterol 74.7 mg, Fat 19 g, Fiber 2.6 g, Protein 10.7 g, SaturatedFat 8.2 g, Sodium 486.9 mg, Sugar 1 g
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Alal Iran
[email protected]I love the flaky crust and the gooey filling. This tart is a must-try!
Dora Ransom
[email protected]This tart is a great way to use up leftover zucchini and prosciutto.
tsshiamiso rati
[email protected]I've never made a tart before, but this recipe was easy to follow and the tart turned out great.
Farhan Chowdhury
[email protected]This tart is a great make-ahead dish. You can make it the day before and then just reheat it before serving.
Md Ranad Ali
[email protected]I'm not a fan of goat cheese, but I loved this tart. The goat cheese added a nice tang that balanced out the other flavors.
Shamme Biswas
[email protected]This tart is a great way to get your kids to eat their vegetables.
Md Sanny
[email protected]I love the combination of zucchini, prosciutto, and pine nuts. This tart is a great way to showcase these ingredients.
Ian Wilson
[email protected]This tart is beautiful and delicious. It's perfect for a special occasion.
Samina basharat
[email protected]I've made this tart several times and it's always a success. It's a great dish to serve for brunch or lunch.
demom king
[email protected]This tart is a great way to use up leftover zucchini.
Sd Hd
[email protected]I'm not a big fan of zucchini, but I loved this tart. The combination of flavors was perfect.
Md.Rakib Khan
[email protected]This tart is so easy to make and it's always a hit with my family.
Mehtab Gul
[email protected]I made a few substitutions to the recipe (I used feta cheese instead of goat cheese and walnuts instead of pine nuts) and it still turned out great.
Akash Tamang
[email protected]I followed the recipe exactly and the tart turned out perfectly. The flavors were amazing and the crust was so flaky.
Sukalal Dangol
[email protected]This recipe is a keeper! I've made it several times now and it's always a crowd-pleaser.
Bruce Frasher
[email protected]I made this tart for a potluck and it was a huge success. Everyone loved it!
Louis Graffham
[email protected]This tart was a hit at my dinner party! The combination of zucchini, prosciutto, and pine nuts was delicious, and the goat cheese added a nice tang. The crust was flaky and buttery, and the whole thing came together beautifully.