Zucchini Ricotta Tart

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Still got zucchini coming out your ears? Thank goodness it’s such a useful low carb vegetable, coming in handy for everything from pasta to cake. For this beautiful zucchini ricotta tart, I simply sliced it very thin on a mandolin slicer. This makes a fabulous side dish or a full “Meatless Monday” meal.

(18 votes, average: 3.83 out of 5)
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Zucchini Ricotta Tart

Ingredients

    Crust:
  • 1 3/4 cups almond flour
  • 1 tbsp coconut flour
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 cup melted butter
  • Filling:
  • 1 medium-large zucchini, thinly sliced cross-wise (use a mandolin if you have one)
  • 1/2 tsp salt
  • 8 ounces ricotta
  • 3 large eggs
  • 1/4 cup whipping cream
  • 2 cloves garlic, minced
  • 1 tsp fresh dill, minced
  • Additional salt and pepper to taste
  • 1/2 cup shredded parmesan

Instructions

    Crust:
  1. Preheat oven to 325F and grease a 9-inch ceramic or glass tart pan.
  2. In a large bowl, whisk together the almond flour, coconut flour, garlic powder and salt. Stir in butter until dough resembles coarse crumbs. Press firmly into bottom and up sides of pan and bake 15 minutes.
  3. Remove and let cool.
  4. Filling:
  5. Layer zucchini in a colander and sprinkle each layer with a little salt. Let sit and drain for 30 minutes. Rinse and layer on tea towels or paper towels and pat dry.
  6. In a large bowl, whisk together the ricotta, eggs, whipping cream, garlic, dill, salt and pepper. Stir in almost all the zucchini slices, reserving about 30 for layering on top.
  7. Pour mixture into cooled crust. Layer remaining zucchini slices in concentric circles and sprinkle with parmesan cheese. Bake 60 to 70 minutes, or until center is no longer wobbly and a tester comes out clean.

Yield: 8

Cholesterol: 43mg

Food energy: 302 kcal

Total fat: 25.23g

Calories from fat: 227

Carbohydrate: 7.95g

Protein per serving: 12.41g

Total dietary fiber: 3.13g

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Ann
Ann
1 year ago

The taste was very nice. I have had dill in the garden all summer so went out to harvest. The lovely swallow tail butterfly caterpillars were busy devouring it so I visited the neighbor. I used too large of a pie pan so stretched the crust way up the sides. The crust got quite brown. I covered it with foil the last bit of cooking. The crust fell into crumbs when I served the tart. I added some thinly sliced onion rings since I already had the mandolin out.

Stephanie Peralta
Stephanie Peralta
1 year ago

What is the coconut flour for (is it essential for something)? Can I just use another tbsp of almond flour? Not wanting to buy a whole probably very expensive bag of something I don’t use! Thanks

ali
ali
1 year ago

what size dish did you use? 8in or 10?

Lori
Lori
2 years ago

This is EXCELLENT! I used a box of frozen spinach instead of zucchini and used cashew cream instead of whipping cream. I don’t think I will cook it quite as long next time–crust got quite brown and the filling seemed a little overdone.

Carol McC
Carol McC
2 years ago

Carolyn. Loving this recipe and have it on the family meal plan this week. My three adventurous elementary school daughters are going to love it. Question … is there something about the science of the pastry recipe that requires the ceramic tart pan or can I use my metal removable bottom pan without concern that I’m going to sabotage my effort, time and ingredients? Thanks!…Carol

Jamie
Jamie
2 years ago
Reply to  Carol McC

I thought the same but glad I used ceramic as if I tried to remove the bottom I think the crust may have crumbled. Don’t get me wrong, the crust is AMAZING! But a little delicate.

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