Zucchini Tart with Ricotta and Bacon
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Unrated
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Prep Time
20 mins
-
Cook Time
20 mins
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Additional Time
1 hr
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Total Time
1 hr 50 mins
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Servings
6 servings
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Calories
606 kcal
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Course
Main Course
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Cuisine
American
Zucchini Tart with Ricotta and Bacon
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A tender, flaky crust is filled with a creamy ricotta filling, then topped with bacon and zucchini in this easy Zucchini Tart with Ricotta and Bacon that is perfect for a luncheon or a light dinner.
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Ingredients
Crust:
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup butter cut into small cubes
- 1/3 cup ice water
- 1 egg
Filling:
- 4 slices thick cut bacon
- 1 cup ricotta cheese
- 2 tablespoons prepared pesto
- 2 small or 1 medium zucchini cut into rounds
- 1 tablespoon olive oil
- basil for serving
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Instructions
- To make the crust, combine the flour and salt in a medium bowl. Add the butter cubes, and using a pastry cutter or a fork, cut the butter into the flour until the pieces are the size of a pea or smaller. Slowly add the water, 1 tablespoon at a time, adding just enough to bring the dough together. (You may need a little less water or a little more water depending on external circumstances.) Form into a disc and wrap tightly in saran wrap. Refrigerate for 1 hour.
- Dice the bacon, then cook in a medium skillet over medium heat until browned and crispy. Transfer to a paper towel lined plate.
- In a bowl, combine the ricotta and the pesto.
- Preheat the oven to 400ºF.
- Remove the dough from the refrigerator and roll into a 12-inch circle on a sheet of parchment paper. Spread the ricotta mixture over the dough, leaving a 1-inch border. Sprinkle the bacon over the cheese, reserving some for topping, if desired. Arrange the zucchini over the top, then fold the edges of the dough over, crimping as necessary. Drizzle the olive oil over the top of the zucchini. Transfer the tart, keeping it on the parchment paper, to a baking sheet.
- In a small bowl, beat the egg with a splash of water, then brush the mixture over the edges of the crust.
- Bake in the tart in the oven until the crust is browned, about 30 minutes. Let sit for 5 minutes before serving. Top with basil before serving.
Notes
- Adapted from Every Day with Rachael Ray April 2017
- Adapted from Every Day with Rachael Ray April 2017
- Nutrition information provided as an estimate only. Various brands and products can change the counts.
- Nutrition information provided as an estimate only. Various brands and products can change the counts.
Nutrition Information
Show Details
Serving
1/6 of recipe
Calories
606kcal
(30%)
Carbohydrates
32g
(11%)
Protein
17g
(34%)
Fat
44g
(68%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
8g
Trans Fat
0g
Cholesterol
148mg
(49%)
Sodium
168mg
(7%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 606 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 606kcal | 30% |
| Carbohydrates | 32g | 11% |
| Protein | 17g | 34% |
| Fat | 44g | 68% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 8g | 47% |
| Trans Fat | 0g | 0% |
| Cholesterol | 148mg | 49% |
| Sodium | 168mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
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