Zucchini Ricotta Mint Tarta
6 tbsp. ricotta cheese, @ room temp
Salt/pepper to taste
2 small zucchini, thinly sliced rounds
2 tbsp. extra virgin olive oil (to marinate zucchini)
6 ounces crumbled Feta
2 tablespoon sesame seed
1-2 tablespoons extra virgin olive oil (to drizzle on top)
2 sprigs fresh mint, roughly chopped
1. Preheat oven to 375 F°. Butter a large tart pan. If you do not have a large tart pan, place the round pie crust on a buttered baking sheet surface and create an edge about 1/3 inch thick to form a circle. You can make it any shape you like now that I think of it.
2. With a fork prick the bottom of the dough in several places, except the edges. This will prevent the dough from puffing up and getting wet.
3. Spread the ricotta cheese evenly and sprinkle with salt and pepper.
4. Place the zucchini slices in a bowl with 2 tablespoons of olive oil, salt and pepper. Fold well with your hands so that all slices are well incorporated with the oil. Place the oiled zucchini slices evenly on top of the ricotta layer. If you have excess oil left in the bowl, reserve it for final topping. Once you have added the zucchini slices, sprinkle the Tarta with crumbled feta and the sesame seeds. Drizzle with about a tablespoon of olive oil and bake about 20 minutes until golden. When ready add the fresh mint, and serve warm.
This Tarta can be served as an appetizer or with a salad as a main course!
Posted by Alba Carbonaro Johnson