How to Make Tart with Zucchini, Prosciutto, and Pine Nuts - A Step-by-Step Guide

When it comes to summer cooking, zucchini is a versatile and plentiful vegetable that can be used in a variety of dishes. From salads to stir-fries, and even desserts, there are countless ways to incorporate this nutritious and delicious ingredient into your meals. One dish that truly highlights the beauty of zucchini is a tart with zucchini, prosciutto, and pine nuts. This savory tart is a perfect way to enjoy the abundance of zucchini during the summer months, and it's also a great way to i...

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Ingredients

  • 1 cup whole wheat flour
  • ⅓ cup all-purpose flour
  • ¼ cup butter
  • 1 egg
  • 3 tablespoons sour cream
  • ¼ teaspoon salt
  • 1 teaspoon butter
  • 1 tablespoon olive oil
  • 2 zucchini, coarsely grated
  • 1 sprig fresh thyme, leaves stripped
  • sea salt and ground black pepper to taste
  • 1 cup ricotta cheese
  • 1 egg
  • 10 tablespoons grated Parmesan cheese
  • 1 tablespoon bread crumbs
  • 3 ounces thinly sliced prosciutto
  • 6 tablespoons pine nuts

Information

  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Additional Time: 1 hr 10 mins
  • Total Time: 2 hrs 15 mins
  • Servings: 8
  • Yield: 1 9-inch tart

  • Combine whole wheat flour, all-purpose flour, 1/4 cup butter, 1 egg, sour cream, and 1/4 teaspoon salt in a bowl; knead until dough comes together. Shape dough into a ball. Wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to overnight.
  • Roll out dough into a 10-inch circle on a lightly floured work surface.
  • Grease a 9-inch tart tin with 1 teaspoon butter. Press dough into the tart tin. Trim edges with a sharp knife. Place crust in the refrigerator.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a large skillet over high heat. Add zucchini; cook and stir until just tender, 3 to 5 minutes. Season with thyme, salt, and pepper. Remove from heat.
  • Mix ricotta cheese and 1 egg together in a bowl. Fold in zucchini and Parmesan cheese gently.
  • Sprinkle bread crumbs over chilled crust; cover with prosciutto slices. Spread ricotta-zucchini mixture evenly over prosciutto. Smooth the top with a spatula; sprinkle pine nuts on top.
  • Bake in the preheated oven until center is firm and top is golden, about 35 minutes. Let stand for 10 minutes before slicing.
  • Nutrition

    278 cal.

    • Total Fat: 19g
    • Saturated Fat: 8g
    • Cholesterol: 75mg
    • Sodium: 487mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 3g
    • Total Sugars: 1g
    • Protein: 11g
    • Vitamin C: 5mg
    • Calcium: 97mg
    • Iron: 2mg
    • Potassium: 217mg