Zucchini Tart Recipe Ina Garten

Barefoot Contessa Zucchini & Goat Cheese Tart

WEBZucchini & Goat Cheese Tart from Barefoot Contessa. Place the flour, ¾ teaspoon of salt, and the butter in the bowl of a food processor fitted …

1. Place the flour, ¾ teaspoon of salt, and the butter in the bowl of a food processor fitted with the steel blade and pulse 12 to 14 times, until the butter is the size of peas. With the processor running, pour the vinegar and ice water through the feed tube and continue to process and pulse until the dough just comes together. Dump out on a floured board, form into a disk, wrap in plastic, and chill for 30 minutes.
2. Meanwhile, place the zucchini in a colander set over a plate. Toss it with 2 teaspoons of salt and set aside for 30 minutes. Spread the zucchini out on a clean dish towel, roll it up, and squeeze gently to remove some of the liquid. Put the zucchini slices into a bowl and toss with 1 tablespoon of olive oil. With a fork, mash together the goat cheese, thyme, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper and set aside.
3. Preheat the oven to 400 degrees. Roll the dough out on a floured board to an 11-inch circle and place on a sheet pan lined with parchment paper. Spread the dough with the goat cheese mixture, leaving a ½-inch border. Lay the zucchini slices in tightly overlapping circles, starting at the very edge of the -pastry (the zucchini will shrink when it bakes). Continue over-lapping circles of zucchini until the whole tart is covered. Drizzle with the remaining tablespoon of olive oil and sprinkle with pepper. Bake for 40 to 50 minutes, until the dough is golden brown. Cut in wedges and serve hot, warm, or at room temperature.

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Zucchini Ricotta Tart ~Sweet & Savory

WEBSep 9, 2021 · This zucchini ricotta tart is inspired by Ina Garten’s “Make It Ahead” cookbook. I say “inspired”, because I changed a lot of things in …

Rating: 5/5(2)
1. Cut the ends of the zucchini. Cut it lengthwise half way through (see photo above). And then thinly slice the zucchini. Place them in a colander and gently toss with 2 teaspoons of salt. Let it sit for about 30 minutes. This method sweats the zucchini and helps to get rid of excess water. Now, gently squeeze the zucchini slices between your palms in small batches and place them in a medium bowl. Drizzle with olive oil and set aside.
2. While the zucchini is sweating, place the ricotta, parsley, lemon juice and 1/8 teaspoon of salt in a food processor. Pulse until nice and smooth and the mixture is light green.
3. Preheat the oven to 400°F (200°C).
4. Unfold the puff pastry on a baking sheet lined with parchment paper. With a sharp knife, score the pastry about ¼ inch from the edges to create a border. Be careful not to cut all the way through though.

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