Ricotta and Zucchini Tomato Tart
Impress guests with this easy (and healthy) ricotta, tomato, and zucchini tart recipe.
- 1 cup part-skim ricotta
- 2 eggs, lightly beaten
- 1/2 teaspoon fennel seeds, crushed
- 1/2 teaspoon lemon zest from 1 large lemon
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 medium plum tomatoes, thinly sliced
- Olive oil cooking spray
- 8 sheets frozen phyllo dough (8 by 13 inches), thawed
- 2 medium zucchini, thinly sliced
- 2 tablespoons grated Parmesan
- Preheat oven to 350 degrees F. In a small bowl, combine ricotta, eggs, fennel, zest, and half the salt and pepper; set aside.
- Lay tomato slices on paper towels to remove excess moisture. Lightly mist a 9-inch pie pan with cooking spray and unroll phyllo. Working quickly, place 1 sheet of phyllo in pan and mist with cooking spray. Place a second sheet over the first, rotating slightly, and mist; repeat with remaining phyllo. Top with ricotta mixture, then a layer of zucchini and a ring of tomato. Sprinkle with Parmesan and remaining salt and pepper and roll overhanging phyllo into a neat border.
- Bake ricotta and zucchini tomato tart for 35 minutes or until phyllo is golden-brown and zucchini is tender. Let cool for 20 minutes before serving.
- CHEF'S TIP: Swap in fat-free ricotta (it's just as creamy!) to cut 35 calories and 5 grams of fat per serving of ricotta and zucchini tomato tart.
Per serving: 273 kcal cal., 11 g fat (5 g sat. fat), 29 g carb., 3 g fiber, 4 g sugar, 16 g pro., 237 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet