Rose Zucchini Tart with Ricotta & Feta

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories, while cream cheese offers a similar texture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber, while oat flour can be a gluten-free option.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine can be a cost-effective substitute.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories, while pecorino is often less expensive.

Preheat the oven to 400 degrees Fahrenheit.

Roll out the puff pastry with a little bit of flour until it fits in a 9 or 10 inch tart shell.

Place the puff pastry in the tart shell and cut off the excess, using the strips to fill in the sides if necessary.

Put the tart shell in the freezer to set while preparing the zucchini.

Use a mandolin set to 1/32 of an inch to slice the zucchinis thinly.

Heat a cast-iron pan on low heat and add a tiny bit of olive oil.

Cook the zucchini slices for about 30 seconds on each side until they are soft enough to roll, adding a little salt during cooking.

Combine feta cheese and ricotta cheese in a bowl with a little salt, black pepper, and chopped mint, mixing well.

Spread the cheese mixture into the puff pastry shell after removing it from the freezer.

Roll up the zucchini slices into little rolls and place them on top of the cheese mixture in the tart shell.

Bake the tart in the preheated oven at 400 degrees Fahrenheit for about 15 minutes, then reduce the temperature to 375 degrees Fahrenheit and bake for an additional 45 minutes or until golden brown.

Once baked, let the tart cool slightly before running a butter knife around the edges to release it from the pan.

Allow the tart to cool for another 15 to 20 minutes before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens