Tart with Zucchini, Prosciutto, and Pine Nuts

Name: Tart with Zucchini, Prosciutto, and Pine Nuts recipe
Prep time: 30 min
Cook time: 35 min
Yield: 1 9-inch tart
Cuisine: Global
Ingredients: 1 cup whole wheat flour; ⅓ cup all-purpose flour; ¼ cup butter; 1 egg; 3 tablespoons sour cream; ¼ teaspoon salt; 1 teaspoon butter; 1 tablespoon olive oil; 2 zucchini, coarsely grated; 1 sprig fresh thyme, leaves stripped; sea salt and ground black pepper to taste; 1 cup ricotta cheese; 1 egg; 10 tablespoons grated Parmesan cheese; 1 tablespoon bread crumbs; 3 ounces thinly sliced prosciutto; 6 tablespoons pine nuts

by Scarlett Adams 1 year ago

0 (0)

35 minutes

278.1 kcal

18 g carbs

Share recipe

Description

This savory tart is filled with delightful Italian flavors and it is ideal for a takeaway lunch or a picnic. Serve warm or cold with a green salad.

Ingredients

1 cup whole wheat flour
⅓ cup all-purpose flour
¼ cup butter
1 egg
3 tablespoons sour cream
¼ teaspoon salt
1 teaspoon butter
1 tablespoon olive oil
2 zucchini, coarsely grated
1 sprig fresh thyme, leaves stripped
sea salt and ground black pepper to taste
1 cup ricotta cheese
1 egg
10 tablespoons grated Parmesan cheese
1 tablespoon bread crumbs
3 ounces thinly sliced prosciutto
6 tablespoons pine nuts

Directions

1. Combine whole wheat flour, all-purpose flour, 1/4 cup butter, 1 egg, sour cream, and 1/4 teaspoon salt in a bowl; knead until dough comes together. Shape dough into a ball. Wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to overnight.
2. Roll out dough into a 10-inch circle on a lightly floured work surface.
3. Grease a 9-inch tart tin with 1 teaspoon butter. Press dough into the tart tin. Trim edges with a sharp knife. Place crust in the refrigerator.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Heat olive oil in a large skillet over high heat. Add zucchini; cook and stir until just tender, 3 to 5 minutes. Season with thyme, salt, and pepper. Remove from heat.
6. Mix ricotta cheese and 1 egg together in a bowl. Fold in zucchini and Parmesan cheese gently.
7. Sprinkle bread crumbs over chilled crust; cover with prosciutto slices. Spread ricotta-zucchini mixture evenly over prosciutto. Smooth the top with a spatula; sprinkle pine nuts on top.
8. Bake in the preheated oven until center is firm and top is golden, about 35 minutes. Let stand for 10 minutes before slicing.