In the tart pictured, I didn’t actually use zucchini, but some sort of green striated summer squash (type unknown). Feel free to substitue in any summer squash with a tender skin. The original recipe for Zucchini Pie, which my mother clipped out a newspaper in the 1980’s, called for Bisquick and cheddar. Clearly, my recipe has evolved somewhat! Feel free to eat it warm, room temperature, or cool.

Minted Zucchini Ricotta Tart

5 servings

1 tart crust (use your favorite pie or short pastry crust)
4 small summer squash (around 5″ long)
1 t salt
2/3 c sliced sweet white onion, sliced
1/2 clove garlic, sliced
2 t olive oil
1 t dried mint (or 1 T fresh mint, minced)
2 eggs
1/4 c evaporated milk
Black pepper to taste
1/2 c ricotta cheese
1 T pecornio romano (or parmesan)
1/2 t summac

Slice the squash in half lengthwise and crosswise, into thin half-moons. Toss in a colandar with the salt. Let sit for 25-30 minutes.

Prepare the crust.

Preheat oven to 350 F. Slice the onion and garlic. Rinse the zucchini well– at least three times– and pat dry. Taste, to ensure most of the salt was washed off, and rinse again if needed. Heat a saute pan over rmedium low heat. Add the oil, and cook the onion until softened. Add the garlic and mint, stir; mix in the squash. Cook for 10-15 minutes, or until the zucchini is very tender. Remove from pan and allow to cool somewhat. Beat together the two eggs, the evaporated milk, and pepper to taste.

Spoon the zucchini mixture evenly into the crust. Add dollops of ricotta cheese. Pour the egg mixture over the vegetables and cheese. Top with the pecorino romano and sumac, if using. Bake for 30 minutes, or until firm in the center and lightly browned, at 350 F. Cool for at least 10 minutes, and enjoy.

*Summac is a red spice, the ground fruit of sumac trees, with a lemon flavor. It’s preserved with salt, so I generally do not add salt if I’m using it.

Linked to: Slightly Indulgent Tuesdays