Zucchini and Tomato Tartlets with Ricotta

These zucchini tartlets with tomatoes and ricotta filling can be enjoyed as a fancy appetizer or as a vegetarian lunch and even light dinner!

Prep Time25

Cook Time40

Chilling time30

Total Time1 5

Course: Appetizer, lunch

Cuisine: American

Keyword: ricotta tartlets

Servings: tartlets

Calories: 520kcal

Author: Jovita | Yummy Addiction

Ingredients

For the tart shells:

1 cup all-purpose flour
1 cup whole wheat flour
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) cold unsalted butter , cut into 1/2-inch pieces
2 tablespoons heavy cream

For the filling:

1 cup fresh ricotta
2 tablespoons heavy cream
2 eggs , lightly beaten
1/4 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg
zest of 1 lemon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 small zucchini , thinly sliced
1 garlic clove , minced
a handful of cherry tomatoes , sliced
2 tablespoons extra virgin olive oil
parsley , finely chopped, for garnish

Instructions

To make the dough, place the flours, salt, and butter in a food processor and pulse until it resembles breadcrumbs. Add heavy cream, and process until moist clumps form. If the dough doesn’t clump, add a little ice water by teaspoonfuls and pulse to incorporate. Gather the dough into a ball and knead it several times on a lightly floured surface. Divide into 6 parts and roll each into a ball. Place the balls on a plate, cover with plastic wrap and refrigerate for about 30 minutes.
Flour the working surface. Working with one ball at a time, roll dough into a disk larger in a diameter than a well of your tart pan (I used 4-inch tart shells), then place the round into a greased well. Put a tart shell in the refrigerator and repeat the process with remaining dough balls.
Preheat the oven to 400 F. Remove the tart shells from the refrigerator. Line each with a piece of aluminum foil and fill with pie weights or uncooked rice. Bake until the pastry begins to turn light brown, about 10-12 minutes. Remove the weights and foil from the shells and bake another 5 minutes, until the pastry is lightly browned. Transfer to a wire rack and let cool completely.
Meanwhile, make the filling. Combine ricotta, heavy cream, eggs, Parmesan, nutmeg, zest, salt, and pepper in a bowl. Set aside.
Heat olive oil in a large frying pan over a high heat. Add zucchini and cook for 1-2 minutes on each side or until golden. Drain on paper towels, then transfer to a bowl and toss with garlic.
Divide ricotta mixture equally between tartlet shells, then arrange zucchini and tomato slices on top. Season with salt and pepper. Bake for 20 minutes or until ricotta is set, then set aside to cool slightly. Sprinkle with the fresh parsley before serving.

Notes

Instead of whole wheat flour you can also use all-purpose flour.

Nutrition