In about one month we can celebrate summer and everyone, who has a vegetable garden or goes frequently to shop on farmers markets, knows that zucchini are available in abundance. The green or yellow squash vegetable is producing more than we can eat. So we were looking for a unique recipe for zucchini and found this one: Zucchini and Ricotta Tart.
The recipe is using chard, preferably Swiss chard, which brings some Mediterranean flavor but this vegetable is sometimes hard to find. Alternatively you can use spinach. If you use chard you should know that the fresh young leaves can be used raw in salads. The mature leaves and stalks must be cooked because they produce a certain bitterness that is fading away during cooking. Some say that the flavor of cooked chard is so much better than spinach. After this little excursion into the world of chard let’s go tot the recipe and start cooking!
Ingredients Zucchini and Ricotta Tart
1 sheet of ready-rolled puff pastry
1 small egg, you need it to brush on pastry
80g (2.8 oz) Ricotta cheese
40g (1.4 oz) quark cheese (optional), alternatively 50 g blue cheese
1,5 tbsp extra virgin olive oil
2 -3 Swiss chard leaves or stems from about 8, finely shredded or sliced – alternatively spinach
1 small garlic clove, minced
1 tbsp chopped oregano or thyme, plus any flowers
1 small yellow zucchini/summer squash, sliced thin
1 small green zucchini/courgette, sliced thin
Salt and pepper to taste
Recipe from www.kelliesfoodtoglow.com