Zucchini Ricotta Tart

I made this tart last week and I seriously can't stop thinking about it.  I have a little ricotta in the fridge as well as some zucchini's and I may just have to whip one up today to accompany tonight's dinner.  I found this recipe on Heidi Swanson's blog; 101 Cookbooks.  I did not file this recipe in my ever growing folder of "things to make", instead it lived on my kitchen counter to remind me that this was something I wanted to eat, immediately.

I made the crust in advance and then just assembled the tart a few hours before baking and serving.  Generally, I am a huge fan of everything Heidi.  However, this crust just did not work for me (or my guests).  I was perfectly content eating a crust less tart, however next time I am going to opt for a cornmeal crust.  I think a cornmeal crust will be the perfect compliment to this rich, yet light, savory, and delicious tart.  I may even make minis (5") and freeze them.  Pair this with a wonderful field greens salad and one has the perfect lunch!

Lasagna Tart
adapted from here
yield: 8-12 servings

Tomato Sauce
3 cloves garlic, minced
2 Tbls. olive oil
dash of red pepper flakes
pinch of kosher salt
1 14oz. can crushed tomatoes

1 1/2 cups ricotta
1 Tbls. heavy cream
2 medium zucchini, sliced very thin ( I used a mandoline)
sea salt

instructions:
• make crust of your choice.  I am going to try this one, next time (here) and add a little Parmesan cheese to it.
• preheat oven to 375*
• slice the zucchini's very thin and set in a colander.  sprinkle with 1 teaspoon of salt and set colander over a bowl.  let them sweat while you make the tomato sauce.
• set a small saucepan on the stove.  add the garlic, olive oil, red pepper flakes and the salt and turn the heat on to medium-high.  cook until the garlic starts to sizzle.  stir in the crushed tomatoes, bring to a simmer and turn down heat.  let simmer for 15-20 minutes.  remove (this can be done a day ahead).
• combine the ricotta, heavy cream, salt and pepper in a small bowl.
• pat the zucchini dry.
• to assemble the tart; spread half of the ricotta mixture on to the tart shell. spoon half the sauce over that and then arrange the zucchini circles over the first layer of sauce.  repeat this layer one more time, using up all your ingredients. sprinkle, generously with fresh, grated Parmesan.
• place the tart on a parchment lined baking sheet and bake for about 40 minutes or until the tart is cooked through.  remove from the oven and let cool for about 1o minutes before serving.

• we ate it at room temperature and it was simply scrumptious!