Oh my goodness. This just might be your new go-to recipe during the summer when zucchini is out of control and being left on your front door step by undisclosed neighbors whose gardens are bursting with the green monsters.
The original recipe uses puff pastry for the crust. I thought I’d try to be a little healthy here and use a brown rice crust instead. Also perfect if you are trying to avoid gluten!
Now I must warn you, I was drinking wine with a friend while I was making this tart….here’s how it all came together.
I roasted my tomatoes earlier in the day and then just popped them in the refrigerator until I was ready to use them. Once again, the original recipe doesn’t have you roast these sweet little tomatoes, but it adds so much more flavor. I love great flavor.
I suppose you could use low fat or even fat free ricotta. But since we are only using 1/2 cup, I thought I’d go with the part skim variety. It really adds a lot of body to the filling.
Now let’s make the brown rice crust. Just make the rice according to the package directions. BUT since I like a lot of flavor, I used chicken broth instead of water.
Place the cooked rice in a bowl and add one egg, or two egg whites. This will help bind the rice together.
Evenly distribute onto the bottom of a tart pan. Place the crust in a pre-heated 350 degree oven and bake for about 15 minutes.
Remove from heat and set aside.
With my mandoline I sliced 1 pound of the zucchini and I grated the other.
In a large skillet melt the butter, saute the onion and garlic until soft. Now add in the grated zucchini. Lightly season with salt and pepper as you go along. Saute for about 10-15 minutes, or until all liquid from bottom of skillet has evaporated.
While the grated zucchini is in the skillet blanch the sliced zucchini in salted water for about one minute. Remove from water and allow to cool on paper towels.
Now add in your ricotta cheese and half of the feta cheese.
Since I wasn’t paying attention this particular evening and I was imbibing on wine, I forgot to put the feta into the mix. I need to pay more attention next time.
But it was a lovely Albarino wine; which, by the way, went perfectly with this dish.
Add in the roasted tomatoes and the egg. Give it a good stir.
Layer the filling on top of the baked brown rice crust.
Layer the filling with the blanched sliced zucchini.
Bake for about 15 minutes.
Remove from oven and sprinkle remaining feta on top and bake for an additional 10 minutes.
Allow the tart to cool slightly, cut into squares and enjoy.
Perfect for any of your meatless mondays, a great appetizer or even a side dish. You just can’t go wrong with this delicious little tart!