Thursday, March 8, 2012

Zucchini and ricotta tart with potato crust

After a snowstorm last week, it's 65 degrees now. I'm hoping that was the last gasp of (our admittedly non- ) winter, and that spring is here. I'm ready for some spring vegetables!

Found some zucchini on sale, so I made this in anticipation of spring.

2 tablespoons olive oil
1 large potato, grated
2 zucchini, sliced
1 1/2 cups ricotta cheese
3/4 cup heavy cream
1 egg plus 1 egg yolk
Italian seasoning

Coat a pie pan with 1 tablespoon olive oil. Squeeze the excess water out of the grated potato, and press into the pie pan to form a thin crust. Bake at 400 until crispy, 30 - 40 minutes. Lower oven temperature to 375.
Meanwhile, saute the zucchini in 1 tablespoon olive oil until just soft. Add Italian seasoning, salt and pepper to taste. Mix together the ricotta, cream and eggs; add the zucchini and combine. Pour into the prepared crust and bake at 375 until set but still slightly jiggly in the middle, 20 - 30 minutes. Remove and let cool. Serve warm or at room temperature.

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