Savory Tart Pesto and Zucchini

The savory tart with pesto and zucchini is a delicious and simple dish to prepare that combines the fresh flavor of pesto with the sweetness of zucchini. Here is the recipe you can follow:

Ingredients

• 1 roll of ready-to-use shortcrust pastry (or puff pastry)
• 2-3 medium zucchini
• 200 g of ricotta cheese
• Basil pesto (quantity to taste, but about 3-4 tablespoons)
• 2 eggs
• Salt and pepper to taste
• Extra virgin olive oil
• Grated Parmesan cheese (optional)
• Pine nuts or crushed walnuts (optional for garnish)
• Butter and breadcrumbs for preparing the pan

Preparation

1. Take a tart pan and lightly grease it with butter, then sprinkle it with breadcrumbs. This will help to prevent the tart from sticking and make it crisper.
2. Lay the shortcrust pastry in the pan, prick it with a fork, and let it rest in the fridge while you prepare the rest of the ingredients.
3. Wash the zucchini and slice them into thin rounds. In a pan, heat a drizzle of extra virgin olive oil and sauté the zucchini until they are slightly golden. Season them lightly with salt and set aside.
4. In a bowl, mix the ricotta with the eggs, pesto, a pinch of salt and pepper, until a homogeneous mixture is obtained. If desired, you can also add grated Parmesan to enrich the flavor.
5. Take the pan from the fridge and pour the ricotta and pesto mixture into it. Level everything with a spatula.
6. Distribute the sautéed zucchini on top, and if you want, add pine nuts or walnuts for crunchiness.
7. Bake in a preheated oven at 180 °C for about 25-30 minutes or until the surface of the tart is golden and the filling is well cooked.
8. Once baked, let it cool before serving.

Curiosity

Pesto, originating from Liguria, is one of the most loved dressings in Italian cuisine and pairs wonderfully with vegetables. The use of pesto in a savory tart gives a Genoese touch to the recipe, and with the zucchini, it creates a winning combination both in taste and color.