[Music] Ah, [Applause] [Music] ah. [Music] 1 Comment @SofiaaFoodie 1 month ago Zucchini Ricotta Tart You’ll love the texture contrast in this light tart! From the buttery, crispy puff pastry crust to the creamy, herby ricotta filling and velvety soft zucchini slices, it’s a delight! Ingredients: • 2 medium zucchini (courgettes), about 400–500 g or 14–18 oz • 2 tsp (10 g) salt • 1 tbsp (15 ml) extra virgin olive oil • 250 g (1 cup or 8.8 oz) ricotta cheese • 100 g (1 cup or 3.5 oz) grated mozzarella cheese • 1 handful fresh parsley (about 15 g or ½ oz) • 1 sheet puff pastry (about 320 g or 11 oz), thawed • 1 egg yolk 🤌 Why you’ll love this tart: ☑️ Saves time without compromising flavor or texture ☑️ Light and flaky texture from the pastry is unreal ☑️ Perfect for spontaneous baking Instructions: 🥒 Prep the zucchini. To remove excess moisture and prevent a soggy tart, slice the zucchini into thin rounds and place them in a bowl. Sprinkle with 2 tsp (10 g) salt and toss well. Don’t worry—most of the salt will be rinsed off! Let the zucchini sweat for about 30 minutes, then lightly rinse with water and squeeze them well to remove moisture. Place the zucchini in a clean bowl and stir in 1 tbsp (15 ml) olive oil. 🥣 Make the filling. Finely chop the parsley and mix it with the ricotta cheese. Season with salt and pepper to taste. Alternatively, use a small blender to combine the ricotta and parsley for a smoother texture. 🫳 Assemble the tart. Once the puff pastry is fully thawed, unfold it and lightly roll it into a rectangle. Create a border by cutting about 1.3 cm (½ inch) from the edges without cutting all the way through. Prick the inside of the border all over with a fork. Spread the ricotta-parsley filling evenly within the border, sprinkle with grated mozzarella, and arrange the zucchini slices on top. 🥚 Prepare the egg wash. In a small dish, mix the egg yolk with 1 tbsp (15 ml) water to make an egg wash. Brush it over the border of the tart for a golden finish. ♨️ Bake. Bake at 200°C (400°F) for 15–20 minutes, until the pastry is golden and crisp.
@SofiaaFoodie 1 month ago Zucchini Ricotta Tart You’ll love the texture contrast in this light tart! From the buttery, crispy puff pastry crust to the creamy, herby ricotta filling and velvety soft zucchini slices, it’s a delight! Ingredients: • 2 medium zucchini (courgettes), about 400–500 g or 14–18 oz • 2 tsp (10 g) salt • 1 tbsp (15 ml) extra virgin olive oil • 250 g (1 cup or 8.8 oz) ricotta cheese • 100 g (1 cup or 3.5 oz) grated mozzarella cheese • 1 handful fresh parsley (about 15 g or ½ oz) • 1 sheet puff pastry (about 320 g or 11 oz), thawed • 1 egg yolk 🤌 Why you’ll love this tart: ☑️ Saves time without compromising flavor or texture ☑️ Light and flaky texture from the pastry is unreal ☑️ Perfect for spontaneous baking Instructions: 🥒 Prep the zucchini. To remove excess moisture and prevent a soggy tart, slice the zucchini into thin rounds and place them in a bowl. Sprinkle with 2 tsp (10 g) salt and toss well. Don’t worry—most of the salt will be rinsed off! Let the zucchini sweat for about 30 minutes, then lightly rinse with water and squeeze them well to remove moisture. Place the zucchini in a clean bowl and stir in 1 tbsp (15 ml) olive oil. 🥣 Make the filling. Finely chop the parsley and mix it with the ricotta cheese. Season with salt and pepper to taste. Alternatively, use a small blender to combine the ricotta and parsley for a smoother texture. 🫳 Assemble the tart. Once the puff pastry is fully thawed, unfold it and lightly roll it into a rectangle. Create a border by cutting about 1.3 cm (½ inch) from the edges without cutting all the way through. Prick the inside of the border all over with a fork. Spread the ricotta-parsley filling evenly within the border, sprinkle with grated mozzarella, and arrange the zucchini slices on top. 🥚 Prepare the egg wash. In a small dish, mix the egg yolk with 1 tbsp (15 ml) water to make an egg wash. Brush it over the border of the tart for a golden finish. ♨️ Bake. Bake at 200°C (400°F) for 15–20 minutes, until the pastry is golden and crisp.
1 Comment
Zucchini Ricotta Tart
You’ll love the texture contrast in this light tart! From the buttery,
crispy puff pastry crust to the creamy, herby ricotta filling and
velvety soft zucchini slices, it’s a delight!
Ingredients:
• 2 medium zucchini (courgettes), about 400–500 g or 14–18 oz
• 2 tsp (10 g) salt
• 1 tbsp (15 ml) extra virgin olive oil
• 250 g (1 cup or 8.8 oz) ricotta cheese
• 100 g (1 cup or 3.5 oz) grated mozzarella cheese
• 1 handful fresh parsley (about 15 g or ½ oz)
• 1 sheet puff pastry (about 320 g or 11 oz), thawed
• 1 egg yolk
🤌 Why you’ll love this tart: ☑️ Saves time without compromising
flavor or texture
☑️ Light and flaky texture from the pastry is unreal
☑️ Perfect for spontaneous baking
Instructions:
🥒 Prep the zucchini.
To remove excess moisture and prevent a soggy tart, slice the
zucchini into thin rounds and place them in a bowl. Sprinkle with 2
tsp (10 g) salt and toss well. Don’t worry—most of the salt will be
rinsed off! Let the zucchini sweat for about 30 minutes, then lightly
rinse with water and squeeze them well to remove moisture. Place
the zucchini in a clean bowl and stir in 1 tbsp (15 ml) olive oil.
🥣 Make the filling.
Finely chop the parsley and mix it with the ricotta cheese. Season
with salt and pepper to taste. Alternatively, use a small blender to
combine the ricotta and parsley for a smoother texture.
🫳 Assemble the tart.
Once the puff pastry is fully thawed, unfold it and lightly roll it into
a rectangle. Create a border by cutting about 1.3 cm (½ inch) from
the edges without cutting all the way through. Prick the inside of
the border all over with a fork. Spread the ricotta-parsley filling
evenly within the border, sprinkle with grated mozzarella, and
arrange the zucchini slices on top.
🥚 Prepare the egg wash.
In a small dish, mix the egg yolk with 1 tbsp (15 ml) water to make
an egg wash. Brush it over the border of the tart for a golden finish.
♨️ Bake.
Bake at 200°C (400°F) for 15–20 minutes, until the pastry is golden
and crisp.