One way I get my family to eat veggies is with my zucchini saute. Fresh zucchini (or green beans) and mushrooms sauteed in a little bacon fat with onions and garlic. It’s one of our favorites. So when I was cookin’ up this pie, I was thinking to myself, “The family is going to love this. It’s almost like our favorite veggie, in a pie crust!”
I made a few changes. I added mushrooms, used a shallot instead of an onion,and switched out the mint for some of my newest herb, Spicy Globe Basil. I also mixed the ricotta cheese into the egg filling instead of dolloping it in the tart.
This pie is a winner,and it was so easy to put together. I made it for dinner to serve with a tossed salad, but it didn’t make it till dinner. It was smelling so good when it came out of the oven that we ate it for brunch. In fact, I was kicking myself for not making two pies. I would have liked to been able to take one into work to share.
Zucchini and Mushroom Ricotta Tart
1 pie crust (Homemade or store bought)
1 Tbs olive oil (I used a Blood Orange infused olive oil)
1 t salt
1 large shallot
1 clove garlic, minced
1 tbs fresh basil, minced (or 1 tsp dried)
1/2 cup ricotta
1/4 c milk
Black pepper to taste
1/2 c ricotta cheese
1/4 cup pecornio romano (or Parmesan)
- Preheat oven to 350F.
- Heat a saute pan over medium heat and add oil.
- Slice the squash in half lengthwise and crosswise, into thin half-moons and add to pan.
- Add minced shallot and mushrooms and salt.
- Cook till tender and most of the moisture has evaporated. (about 10-15 minutes)
- Add garlic and cook for 1 minute.
- Remove from heat and stir in basil.
- Beat together the two eggs, ricotta cheese, milk, and pepper to taste.
- Place pie crust in pie plate. Crimp edges if desired.
- Spoon the zucchini mixture evenly into the crust. Add. Pour the egg and cheese mixture over the vegetables.
- Top with the pecorino romano.
- Bake for 30 minutes, or until firm in the center and lightly browned,
- Cool for at least 10 minutes, and enjoy.