I discovered this recipe on design*sponge many years ago and it has become one of my go-to staples. I’ve completely lost count for how many different occasions I’ve made this and how much people like it. It’s so easy to make that it lends itself to spontaneous entertaining, and it tastes so fancy that it completely elevates a weeknight dinner, especially with a salad on the side. Another two things that it has going for it: it tastes amazing the next day and it transports very well: think picnic fare!
Over the years, I’ve modified and tweaked the original, the biggest differences being more herbs and some spice for flavor. Elodie Ramboud, the author of this recipe describes it as being a reminder of summer and good times with friends, and I can say that for me, it’s definitely lived up to that reputation. Grab some zucchinis, chill some wine and invite a couple of friends over to share this.
150 gm ricotta (I use a grainy cottage cheese called Hüttenkäse that’s quite typical in Germany)
2 tablespoons milk
1 heaped tablespoon finely chopped fresh dill
1 heaped tablespoon finely chopped fresh mint leaves
1 teaspoon finely grated lemon zest
2 large zucchinis, finely sliced in rounds
1 clove garlic
1 tablespoon olive oil
1/2 teaspoon freshly ground pepper
Salt to taste
1 roll of puff or quiche pastry
Preheat the oven to 180° C. Place the pastry in a medium-sized tart base, a round cake tin or a round ceramic dish (about 20 cm diameter)
In a large heavy bottomed pan, heat the olive on a medium flame. Add the garlic clove and the zucchini and fry, stirring occasionally, until the zucchini is evenly golden and cooked through. If your pan isn’t large enough for all the zucchini at once, divide it into batches and fry.
In a medium sized bowl, combine the eggs, ricotta or cottage cheese, herbs, lemon zest, salt and pepper. Whisk together with a fork to combine, then add the zucchini and mix together once again. Pour this mixture into the prepared baking form. Bake until the top of the tart is nicely golden and a toothpick inserted into the middle comes out clean, about 20 - 30 minutes depending on your baking form and oven.
Remove from oven and allow to cool for about 15 minutes on a wire rack before removing from the baking form. Serve with a simple green salad and some chilled white wine or rose. Bon appetit!
Prep time: 10 minutes Cooking time: 30 - 40 minutes
Serves 3 - 4 as a main
Text & Images: Vatsala Murthy