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zucchini, tomato, ricotta, parmesan and basil tarts

 

zucchini, tomato, ricotta, parmesan and basil tarts

Bright, fresh and lively little zucchini sun gold tomato tarts served with a delicate green salad mix dressed with a light vinaigrette for lunch or dinner for two definitely works for me and surprisingly for my husband too.  I told him, we had steak or whatever last night so now we're having something lighter for dinner, works every time.  Don't be intimidated by making these tart shells, they are so easy-a simple press in technique works just fine here.  I used garden fresh sun gold tomatoes and a delicious basil parmesan infused extra virgin olive oil that I mixed into the ricotta filling and brushed on to the freshly baked tarts before serving.
I like these special garden fresh tarts for a picnic lunch too, yum with a flute of bubbles.

Recipe and Ingredients for Zucchini, Tomato, Ricotta, Parmesan and Basil Tarts
serves 2

12-15 sun gold or cherry tomatoes, sliced into rounds, about 4 from each one
1 small zucchini, sliced 1/8" thick
2 tablespoons basil & parmesan infused extra virgin olive oil, plus extra for brushing on top
1 small clove garlic, minced
1/4 cup whole milk ricotta
3 tablespoons grated parmesan
sea salt and freshly ground pepper, to taste
2 buttery tart shells, recipe follows
1 tablespoon finely chopped fresh sweet basil

for the tart shells
makes 2-4" tarts

1/2 cup plus 2 tablespoons ap flour
1 teaspoon sugar
1/4 teaspoon sea salt
4 tablespoons ice cold unsalted butter, cut into bits
2-3 tablespoons ice water

Spray 2 4" tart pans with removable bottoms with baking spray
Place flour, sugar and salt in a bowl and whisk together.
Toss in the butter bits, mixing and rubbing into the flour mixture with your fingertips until it resembles a coarse flour mixture, drizzle in the ice water, mixing until it clumps together into a ball, divide in half.
Tear each dough ball into smaller pieces and press into the 2 pans forming the tart shells.
Chill for 30 minutes or longer.
Preheat oven to 375F
Set the dough lined tart pans on a parchment lined baking sheet, line with aluminum foil and fill with pie weights.
Bake for about 25 minutes or until lightly browned on edges, remove pie weights and bake for about 5 minutes longer, remove tarts from oven and cool on a metal rack.

Make the zucchini, tomato and ricotta filling
preheat the oven to 375F

Sprinkle salt on the tomato and zucchini slices and spread on paper towel lined plate to drain, for about 30 minutes,  blot tops before using.
In a small bowl combine olive oil, garlic, ricotta, parmesan, sea salt and pepper.

Spread ricotta mixture over the bottoms of cooled prebaked tart shells.
Alternate zucchini slice and tomato slice around the tart, placing a few tomato slices in the center of each tart.  Sprinkle on the chopped basil, brush with a little olive oil.
Bake for 20-25 minutes until veggies are wilted and filling looks cooked.
Cool tarts on the baking sheet, remove the outer metal ring and the bottoms, carefully with a thin spatula. 
Place on serving plate and brush with additional olive oil and chopped basil before serving.
Serve warm or at room temperature.





















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