instructions In a medium bowl, mix together the ricotta, egg, parmigiano, basil and chives. Spoon into the tart shell.
ingredients 2 Zucchinis
instructions Using a peeler or mandolin (confidence permitting) shave the zucchini lengthwise into long strips. Cover the filling over the tart using the zucchini. Sprinkle strips with salt and place them in a strainer for 10 minutes to allow excess water to drain. Pat strips dry and lay them over top of the filling.
ingredients Parmigiano Reggiano (freshly grated)
instructions Garnish the tart with parmigiano and transfer to oven to bake for 20 minutes or until golden. Allow to cool slightly before serving.