WEEKDAYS 1e|12p|c
Home / Recipes / Daphne Oz's Ricotta Tart

Daphne Oz's Ricotta Tart

Ricotta Tart Daphne Oz
  • 1
  • 2
  • 3
  • 4
  • 5
rate this recipe
comments 23
add to recipe box 
 
print recipe 
A festive and fun tart!
skill level
Easy
time
30-60min
servings
6
cost
$
Contributed by : Daphen Oz
This summer dish is great with your daily dinner or for a special occasion.
share
things you'll need.
ingredients
  • For the Olive Oil Tart Crust:
  • 2 cups Whole wheat flour
  • 1 teaspoon fine sea salt
  • 5 tablespoons olive oil
  • 3/4 cup cold water
  • For the Filling:
  • 1/2 cup Tomato Jam
  • 2 cups Ricotta
  • 1 Egg
  • 1/4 cup Parmigiano Reggiano (freshly grated - plus more from garnish)
  • 1/4 cup Fresh Basil leaves
  • 3 tablespoons Chives (chopped)
  • 2 Zucchini
kitchenware
  • cheeseslicerpng
  • liquidmeasuringcuppng
  • measuringcupsset4png
  • measuringspoonspng
  • mixingbowlpng
  • mixingspoonpng
step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients   
    instructions For the Olive Oil Tart Crust: Preheat oven to 400 degrees.
  • step 2
    ingredients 2 cups Whole wheat flour
    1 teaspoon fine sea salt
    5 tablespoons olive oil
    3/4 cup cold water
    instructions In a large bowl combine flour, salt. Add oil, mix together with a fork. Add water and mix until absorbed; knead lightly. 
  • step 3
    ingredients   
    instructions Turn dough on to a lightly floured work surface. Roll out into a flat rectangle large enough to cover tart pan. Lay over greased sheet pan. Rest for 30 minutes. 
  • step 4
    ingredients    
    instructions Bake for 20-25 minutes at 400 degrees. Remove from oven and allow to cool.
  • step 5
    ingredients   
    instructions For the Filling: Preheat oven to 350F.
  • step 6
    ingredients 1/2 cup Tomato Jam
    instructions Brush the bottom of the tart shell with the tomato jam.
  • step 7
    ingredients 2 cups Ricotta
    1 Egg
    1/4 cup Parmigiano Reggiano (freshly grated)
    1/4 cup Fresh Basil leaves
    3 tablespoons Chives (chopped)
    instructions In a medium bowl, mix together the ricotta, egg, parmigiano, basil and chives. Spoon into the tart shell.
  • step 8
    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.
  • step 9
    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.
  • print recipe 
 

similar recipes

ABC.com

Company Information

Partners