Ingredients
- for just the tart
- 1 cup ricotta cheese
- 1 tbsp chopped marjoram
- 1 tbsp chopped parsley
- finely grated zest of 1/2 a lime
- 1 tbsp olive oil, plus more for drizzle
- salt and pepper
- 1 small green and 1 yellow zucchini thinly sliced both small
- 1 tbsp honey
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Marjoram Flavored Ricotta and Zucchini Tart
Servings: 4
Directions
- Preheat to 400
- In a bowl, beat the ricotta cheese with the herbs and zest. Stir in the oil and season with salt and pepper. Spread mixture evenly over crust. Arrange zucchini slices on top accordian style is best way to describe it, and stick the slices of cheese in between these zucchini slices, here...and ...there. Drizzle with honey and olive oil
- Bake for 40 minutes or until cheese is melted and lightly colored. Remove from oven and let rest for 5 minutes before serving
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Summary
courtesy of La Tartine Gourmande book
original recipe has a gluten freen crust, but I just use my trusty pillsbury crust...get the book if you want the crust recipe
