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!

Lemon Ricotta Pancakes

I type up my market list each week.  Miguel, generally, does the marketing. One week I forgot to delete the ricotta cheese from my previous list, leaving me with 32 oz. of ricotta I didn't really need.  I am finding ways to "use it up".

Today, I made the most delicious lemon ricotta pancakes.  The recipe called for poppy seeds, yet I knew what kind of reaction I would get if I served those up to my kids.  It wouldn't have been pretty.

Instead, I altered the recipe a tad and the outcome was very positive.  Isaac, who likes most things savory, LOVED them.  Eli commented on how light they were and Miguel said "yummy".  This recipe will be added to the "favorites" binder.

Use a smaller amount of batter on your griddle pan than you normally would with a traditional pancake batter.  The batter is so light and fluffy that it doesn't really firm up.  The first few pancakes had to be tossed.  When I started using less batter and turned down the fire under the griddle, they came out perfect.

I sprinkled the pancakes with powdered sugar and served strawberries and warm syrup on the side.

Tomorrow night I am going to use the rest of the ricotta and make raviolis with my marinara sauce.  My family is convinced I buy it from our favorite restaurant, Giorgio's.  In order to prove it to them, I had them help me make it one evening.  It truly is the best sauce in town.  They want me to bottle it and sell it, that's how good it is.

Lemon Ricotta Pancakes
Joan Nathan's, The New American Cooking
makes 20 pancakes

ingredients:
6 large eggs, separated
1 1/2 cups whole milk ricotta cheese
1/4 cup unsalted butter, melted & cooled
1 tsp. vanilla
1/2 cup all-purpose flour
1 tsp. baking powder
1/4 cup sugar
1/2 tsp. salt
zest of 2 lemons
vegetable oil for griddle


directions:
• in the bowl of an electric mixer with whisk attachment, beat whites until firm & glossy.
• in a large bowl, beat ricotta, butter, egg yolks, & vanilla. in a medium bowl whisk flour, baking powder, sugar, salt, and lemon zest.  Mix flour mixture into ricotta mixture.
• fold a large spoonful of egg whites into ricotta mixture.  continue folding in remaining egg whites.
• coat griddle with oil and heat over high heat.  place small spoonful of batter on griddle.  cook until golden  and begins to bubble. gently turn and continue to cook.
• serve warm.