Ricotta and Zucchini Tart with Mint
Ricotta and zucchini tart with mint - Mint gives fresh flavor to this tart.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 134 cal. | (6 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 182 mg | (5 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 50 mg |
Ingredients
- Ingredients
- 4 Tbsps olive oil
- 150 grams Filo dough (2-3 leaves)
- 4 Zucchini
- 1 garlic clove
- 3 stalks mint
- 1 pc Parmesan (75 grams)
- 250 grams Ricotta cheese
- 150 milliliters
- 3 eggs
- salt
- peppers
- Nutmeg
- 2 Tbsps Pine nuts (30 grams)
Preparation steps
Grease tart pan (28 cm in diameter) (approximately 11 inches) with 1 tablespoon olive oil. Spread sheets of phyllo dough with 2 tablespoons of oil and line tart pan with dough.
Rinse and dry succhini, grate coarsely. Peel garlic and chop finely.
Heat remaining oil in a pan. Saute zucchini and garlic on medium heat for 2-3 minutes or until all liquid has evaporated. Remove from heat and cool briefly.
Rinse mint, shake dry and chop leaves. Grate Parmesan. Combine mint and Parmesan with ricotta, milk and eggs and season with salt, pepper and freshly grated nutmeg.
Spread zucchini in the tart pan, top with ricotta mixture and sprinkle with pine nuts. Bake in preheated oven at 225°C (fan 200°C; gas mark 3-4) (approximately 425°F) for about 40 minutes or until golden brown. Remove from oven and serve.
