Tart with Zucchini, Prosciutto, and Pine Nuts

This savory tart is filled with delightful Italian flavors and it is ideal for a takeaway lunch or a picnic. Serve warm or cold with a green salad.

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 278 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

Roll out dough into a 10-inch circle on a lightly floured work surface.

Step 4

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.

Step 5

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.

Step 6

Mix ricotta cheese and 1 egg together in a bowl. Fold in zucchini and Parmesan cheese gently.

Step 7

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.

Step 8

Bake in the preheated oven until center is firm and top is golden, about 35 minutes. Let stand for 10 minutes before slicing.