Zucchini Ricotta Tart
A savory pie adapted from Richard Olney's chicken stuffing recipe, made with drained zucchini, onion, ricotta, and eggs.
Ingredients
fresh marjoram, oregano, or Italian parsley (chopped)
1 tbsp
Parmigiano-Reggiano cheese (grated)
about 0.5 cup
small zucchini (firm, sliced and shredded using the largest hole of a food processor)
2.5 lb (1.1 kg)
salt (for salting the zucchini)
about 1.5 tsp
olive oil
3 tbsp
white onion (medium, about 8 oz/225 g, halved and thinly sliced from root to stem end)
1
salt and freshly ground black pepper
to taste
whole-milk ricotta
12 oz (about 1.5 cup/350 g)
large eggs
4
olive oil tart dough, enough for a double-crust pie (see page 132)
1
Instructions
1
Salt the zucchini
In a bowl, toss the zucchini with the salt, then scrape it into a colander. Set the colander over a bowl and let the zucchini drain for 1 to 2 hours. Rinse the zucchini, then squeeze it firmly in handfuls to remove as much excess moisture as possible.
2
Prepare the tart shells
While the zucchini drains, roll out half of the dough and line the tart pan, following the instructions on page 129. Roll the remaining dough into a round about 1 inch (2 cm) larger in diameter than the tart pan. Slide it onto a floured baking sheet, cover with plastic wrap, and set aside while you prepare the filling.
3
Preheat the oven
When the zucchini has been squeezed dry and you are ready to start cooking the filling, place a rack on the lowest level of the oven and preheat to 375°F (190°C).
4
Cook the filling
Combine the oil and onions in a wide skillet. Heat over medium heat until the onions begin to sizzle. Reduce the heat to low and cook until the onions are translucent and softened, about 10 minutes. Add the zucchini and stir everything together. Increase the heat to high and cook until the oil begins to sizzle again. Reduce the heat to low, stir occasionally, and cook until the zucchini is soft and has reduced in volume, about 20 minutes. Pour the cooked zucchini into a bowl and season with salt and pepper. The filling should be seasoned slightly on the bold side to compensate for the addition of the ricotta and eggs.
5
Mix the filling
Add the ricotta, eggs, herbs, and Parmesan in succession, stirring to a smooth mixture after each addition.
6
Assemble the tart
Scrape the filling into the prepared bottom crust and smooth it level. Slide the top crust over the filling, trim its edge, and press it firmly into the edge of the bottom crust using fingers protected by a folded towel. Cut a few steam vents in the top crust with the tip of a knife.
7
Bake
Bake the tart until the crust is deep golden brown and the filling is set, about 30 minutes. Cool the tart on a rack.
