Oven, Parchment paper, Rolling pin, Frying pan, Stovetop, Knife
Preheat the oven to 350°F. Chop the room-temperature butter into small pieces.
To make the dough, add the butter & flour to a mixing bowl. Mix them together with your fingers until the dough forms a crumbly texture.
Add the egg yolk & a splash of water. Mix with your hands. Add another splash of water until the dough comes together into a ball. Set aside.
Wash & chop the zucchini & yellow squash into rounds.
Heat a drizzle of oil in a pan over medium heat. Add the zucchini & yellow squash. Cook, stirring for 5 min.
In a small bowl, mix together the ricotta, chopped mint (optional), salt & pepper.
Add a bit of water to the zucchini & squash. Reduce the heat to low, cover & simmer for 5 min.
Roll out the dough onto a parchment-lined baking sheet.
It should form a rustically round circle about 1/4 inch thick.
Spread the ricotta over the dough, leaving a border around the edges.
Add some dried rosemary to the cooked zucchini & squash. Then pour the mixture over the ricotta.
Sprinkle chopped scallions over top.
Use the parchment paper to fold in the edges of the tart. Top with a drizzle of olive oil.
Bake for 30 min. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Rustic Zucchini & Ricotta Tart" contains 462 Energy, 33 g of Fat, 31 g of Carbohydrates, 12 g of Protein, 4 g of Fiber.