Tart with Zucchini, Prosciutto, and Pine Nuts recipe
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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
Nutrition Info
- 278.1 caloriescarbohydrate: 18 gcholesterol: 74.7 mgfat: 19 gfiber: 2.6 gprotein: 10.7 gsaturatedFat: 8.2 gservingSize: -sodium: 486.9 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Tart with Zucchini, Prosciutto, and Pine Nuts
Directions
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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.