Savory tart with ricotta cheese and grilled zucchini

This savory tart with grilled zucchini and a creamy filling with ricotta, enclosed in a homemade dough is easy and quick to prepare. Perfect for lunch or dinner. Original recipe by Sale e Pepe.

Savory tart with ricotta cheese and grilled zucchini

Easy savory tart with ricotta cheese and grilled zucchini. Vegetarian lunch idea.

Course Main Course, second course

Cuisine vegetarian

Keyword gorgonzola cheese, ricotta cheese, savory tart, zucchini

Prep Time 20

Cook Time 35

Total Time 55

Servings savory tart about 21 cm wide

Calories 212kcal

Ingredients

400 g all-purpose flour
1 pinch of salt
6 tbsp olive oil
150 ml sparkling water
300 g ricotta cheese
1 medium egg
50 g Parmesan cheese
1 tsp fresh thyme
Gorgonzola or other type of blue cheese
3 zucchini
1 pinch of salt
olive oil

Instructions

Instructions: Savory tart with ricotta cheese and grilled zucchini

Mix flour with salt in a bowl. Add oil, sparkling water and mix. Knead the dough until it becomes smooth and homogeneous. Create a ball, wrap it in a plastic wrap, and let rest for half an hour at room temperature.
Wash the zucchini and cut off the tips. Using a sharp knife or a mandolin slicer, cut the zucchini into long strips (about 0,5 cm high). Brush with some olive oil and grill on a cast iron, frying pan with thick bottom or a barbecue. Set aside and let cool down completely.
For the filling: mix ricotta cheese with egg, grated parmesan cheese and thyme. Add a pinch of salt and pepper. Roll out the dough into a 2 to 3 mm thick disc. Move the disc onto a round baking tray covered with baking paper. Add your ricotta mix and spread it evenly.
Put grilled zucchini over the ricotta and add some pieces of gorgonzola cheese on top. Fold the dough to cover the zucchini and cook in the preheated oven at 180 °C for 35 – 40 minutes.