A tender, flaky crust is filled with a creamy ricotta filling, then topped with bacon and zucchini in this easy Zucchini Tart with Ricotta and Bacon that is perfect for a luncheon or a light dinner.
Course Main Dish
Cuisine American
Keyword zucchini tart
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Servings 6servings
Calories 606kcal
Author Deborah Harroun
Ingredients
Crust:
1 1/4cupall-purpose flour
1/2teaspoonsalt
1/2cupbutter1 stick, cut into small cubes
1/3cupice water
1egg
Filling:
4slicesthick cut bacon
1cupricotta cheese
2tablespoonsprepared pesto
2small or 1 medium zucchinicut into rounds
1tablespoonolive oil
basilfor serving
Instructions
To make the crust, combine the flour and salt in a medium bowl. Add the butter cubes, and using a pastry cutter or a fork, cut the butter into the flour until the pieces are the size of a pea or smaller. Slowly add the water, 1 tablespoon at a time, adding just enough to bring the dough together. (You may need a little less water or a little more water depending on external circumstances.) Form into a disc and wrap tightly in saran wrap. Refrigerate for 1 hour.
Dice the bacon, then cook in a medium skillet over medium heat until browned and crispy. Transfer to a paper towel lined plate.
In a bowl, combine the ricotta and the pesto.
Preheat the oven to 400ºF.
Remove the dough from the refrigerator and roll into a 12-inch circle on a sheet of parchment paper. Spread the ricotta mixture over the dough, leaving a 1-inch border. Sprinkle the bacon over the cheese, reserving some for topping, if desired. Arrange the zucchini over the top, then fold the edges of the dough over, crimping as necessary. Drizzle the olive oil over the top of the zucchini. Transfer the tart, keeping it on the parchment paper, to a baking sheet.
In a small bowl, beat the egg with a splash of water, then brush the mixture over the edges of the crust.
Bake in the tart in the oven until the crust is browned, about 30 minutes. Let sit for 5 minutes before serving. Top with basil before serving.
Notes
Adapted from Every Day with Rachael Ray April 2017Nutrition information provided as an estimate only. Various brands and products can change the counts.