Zucchini and Ricotta Tart with Prosciutto
This Zucchini and Ricotta Tart with Prosciutto is a delicious way to use up garden zucchini. It’s perfect for a summer brunch, lunch, or dinner!
Servings 8
Ingredients
- 1 - 9 inch prepared pie crust
- 8 oz. whole milk ricotta cheese
- 1 clove garlic minced
- 1/4 tsp. lemon zest
- 1/2 cup fresh basil chopped
- 1 medium zucchini or 1/2 large zucchini sliced into thin rounds
- Olive oil
- 2-3 slices prosciutto cut into strips
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Allow the rolled up pie crust to come to room temperature. Then, unroll on top of the tart pan.
- Press the crust into the pan and pierce the bottom with a fork.
- Bake the pie crust for 10 minutes. Then, remove from the oven.
- In a mixing bowl, mix ricotta, garlic, lemon zest, and fresh basil. Season with salt and pepper. Spread ricotta mixture into the pie crust.
- Lightly brush zucchini slices with olive oil. Place zucchini on top of the ricotta leaving space for the prosciutto.
- Add ribbons of prosciutto into the spaces between the zucchini.
- Then, bake the tart for 30 minutes.
- Cut the tart into wedges and serve.