Zucchini and Pesto Savory Tart

I can give you the recipe for a zucchini and pesto savory tart, a delicious combination of the freshness of vegetables and the intense flavor of Genovese pesto. Here’s what you need to make it:

Ingredients

• 1 roll of brisée dough or puff pastry
• 2-3 medium zucchinis
• 200 g of ricotta cheese
• 100 g of Genoese pesto
• 100 g of grated cheese (parmesan, pecorino or a mix)
• 2 eggs
• Salt and pepper to taste
• Extra virgin olive oil as needed
• Butter for greasing the pan

Preparation

1. Preheat the oven to 180 °C.
2. Wash the zucchini and cut them into thin rounds. If you wish, you can also lightly grill them in a pan with a drizzle of oil.
3. Unroll the brisée dough or puff pastry in a previously buttered pan and prick the bottom with a fork.
4. In a bowl, mix the ricotta with the pesto until you obtain a smooth mixture. Add the eggs and half of the grated cheese, then salt and pepper to taste.
5. Pour the ricotta and pesto cream over the brisée base, leveling it with a spatula.
6. Arrange the zucchini rounds on top of the cream in a circle, starting from the outer edge until covering the entire surface.
7. Sprinkle the remaining half of the grated cheese on the zucchini.
8. Bake for about 25-30 minutes or until the surface looks golden and the dough is well cooked.
9. Let it cool before serving.

Curiosity

The zucchini and pesto savory tart is a versatile dish, great both as an appetizer and as a main course, and is perfect for an outdoor picnic or as a buffet idea. Pesto, a typical Ligurian condiment, pairs wonderfully with the sweetness of the zucchini creating a very pleasant balance of flavors.