Basil and Ricotta Tart
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
- For the pastry
- 150 grams Pastry flour
- 100 grams butter (cold)
- 1 egg
- ½ tsp salt
- For the topping
- 1 Zucchini
- 5 Tbsps Basil (finely chopped)
- 350 grams Ricotta cheese
- 80 grams Parmesan (freshly grated)
- 1 tsp Lemon peel (Organic lemon)
- 2 Tbsps olive oil (cold pressed)
- 1 egg yolk
- salt
- peppers (freshly ground)
- Nutmeg (freshly grated)
- 1 rectangular Quiche baking dish (30 x 20, or round pan)
Preparation steps
1.
For the pastry: combine flour, butter, egg and salt, knead into a pastry, wrap in foil and refrigerate for 30 minutes. For the topping: rinse and dry zucchini, grate finely. Whisk ricotta with oil and basil with an immersion blender. Add egg yolk, parmesan, zucchini to the mixture, season with lemon zest, salt, pepper and nutmeg.
2.
Roll out pastry on a dusted with flour work surface and line baking dish with it, making an edge all around. Prick the bottom of pastry with a fork several times. Spread basil and ricotta mixture on top and bake in preheated oven at 200°C (approximately 400°F) for about 25-30 minutes or until golden brown. Remove from oven and serve.
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