Zucchini Tart with Pumpkin Recipe
Winter is well on its way now. With grey skies, plenty of rainy days and the darkness looming over us it is easier to feel down from time to time. The lack of sunshine certainly doesn't help anyone's mood! One of the good things this season is snuggling up on the sofa with a warm blanket whilst watching a good film and the next good thing I would say: put your apron on, get your pots and pans out and COOK!
This is also the season to think even more about food and spend time making delicious uplifting meals. That's pure therapy in my opinion.
One of them could be a vegetarian colourful tart like I made over the weekend. I have used pumpkin which is in season now and have paired it with courgettes for a good colourful contrast.
It looks beautiful on the table and will certainly impress your guests!
- Prep Time : 45 minutes
- Cook Time : 35 minutes
Ingredients
- flour - 180 g - 1 + ½ cup
- egg - 1
- butter - 100 g - slighly less than ½ cup
- salt - a pinch
- For the topping:
- ricotta cheese - 250 g - 1 cup
- egg - 1
- salt and pepper
- Parmesan cheese - 4 tbsp
- zucchini (courgettes) - 2
- pumpkin raw - 300 g - 2 + 1/2 cups
- olive oil
Instructions
Make the shortcrust pastry by mixing the flour, egg, diced butter and a pinch of salt on your working plan.
You need to make a smooth ball and then with the help of a rolling pin flatten the pastry and lay it on a round baking tray for tarts. Bake at 180C or 350F for about 15 minutes until slightly golden
Peel the pumpkin, wash the zucchini and with a knife or with the help of a mandolin slice them as thin as possible (about 2 mm thick). If you find it tricky you can grill the vegetables on a griddle pan or in the oven to soften them a little
Take the tart out of the oven. In a bowl mix the ricotta, the egg, salt and pepper and Parmesan. Then spread it over the tart
Lay the vegetables in a circle over the tart very close to each other
Brush the vegetables with olive oil
Bake at 180C or 350F for about 30-35 minutes
(1 votes, average: 5.00 out of 5)
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This is a piece of art, Alida. Love how you arranged the veggies. Simply beautiful!
Bellissimo Alida! You are so creative. I don’t know that I would even want to disturb such a work of art but, I would because it must taste as good as it looks.
We’ve been having some pretty gloomy days here too. I’m actually beginning to bake for Thanksgiving! I’m having a house full of people. Thank goodness for the freezer, lol…
Thank you so much for sharing, Alida. Your tart is gorgeous!
I hope you enjoy Thanksgiving, I bet your must be very busy! And thank you for your always nice comments 🙂
What a beautiful tart, Alida! I love the filling and pastry in combination with the pumpkin and zucchini – delicious!
First time here. Superb presentation Alida. Great site.
Che bella torta salata Alida, zucca e zucchina con la ricotta si sposano molto bene, complimenti per la coreografia, mi piace la varietà dei colori e come l’hai presentata, bravissima! Un abbraccio!
How pretty is this! Lovely idea.
Hi Alida, I am a friend of Louise, and I have tried before to leave a comment. Hope this one works. I am sharing your blog on my sidebar for a while now. I just love your recipes, your photos, and your stories. This tart is most beautiful, you don’t even want to eat it. It is like a photo of a rose. But, I bet it is delicious as well! Thanks for sharing….I also “Liked” your site on Facebook. If you can reciprocate and put my blog on your side bar that will be a help. Thanks
Blessings, Dottie 🙂
Hi. This looks fabulous.
Can it be frozen either before or after it’s been cooked?
Thanks Lara. You can freeze it after cooking it and you just need to warm it up in the over before having it.
I’ve just come across your site and post on the Foodies 100 recipe wall. This is truly magnificent, and just the sort of tart I’d happily love to tuck in to! Beautiful and such a lovely idea 🙂
Thanks so much Louisa!
I have just discovered your site and am very impressed with the variety of recipes.
Thank you Judi!