Zucchini Carrot Ricotta-Pesto Tart #2

Zucchini carrot ricotta pesto tartHappy First Fiesta Friday anniversary! We had neighbours over last night, and thought this might be a good choice to start a light vegetarian dinner. Having Italians over can be daunting, especially when they are excellent cooks and can argue at length about spaghetti widths, aubergine varieties and other such critical culinary points. Making this tart again might work, we thought, and it is also my contribution to the First Fiesta Friday anniversary. Fiesta Friday is like a really interesting weekly neighbourhood dinner, with some familar faces and some new. Each week I am inspired, impressed and grateful for all the wonderful ideas, recipes and writing, so thanks so much! Special thanks to our lovely FF52 co-hosts: Angie@The Novice Gardener, Hilda @Along The Grapevine and Julianna @Foodie On Board.

Zucchini Carrot Ricotta-Pesto Rose Tart
(Initially inspired by Conversation Pieces: Zucchini Carrot Rose Tart)

One package ready-made puff pastry
3 zucchini
3 carrots
130 grammes fresh pesto, about 4 tbs
250 grammes ricotta, about 4 tbs
Salt, pepper

Roll out your dough into a pie dish. (Here it came with carta al forno, baking paper.) Slice the zucchini and carrots lengthwise into long thin strips, with a potato peeler or a mandolin. (This task is much easier when you have a patient husband who is handy in the kitchen..)
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Mix pesto and ricotta, half of each, with a little salt and pepper. Spread some ricotta-pesto mix on the strips of carrot and zucchini. Roll the strips somewhat tightly together, so they looks like a rosebud. (Yes, albeit a pesto-smeared, green one.) This is finicky, but the rolls held together well. Alternate carrot and zucchini, rolling until you have a good sized roll. Lift it carefully over onto pastry, and add last strips to fill the dish. Tuck the pastry edges over. If you have extra pesto-ricotta, feel free to spoon it into the crevices.
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Bake at 200C until it looks done. Time and temperature depends on your pastry and oven, last time 20 min at 180 was enough but this time it took 35-40 min and I increased he temperature. Slice into wedges and enjoy. Enjoy! We did! And our dinner with the neighbours went well, I think. They are really nice, forgiving of our gaps on speaking Italian, and we laughed a lot.

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41 thoughts on “Zucchini Carrot Ricotta-Pesto Tart #2

    1. krumkaker Post author

      I was rather petrified, as I know from experience you will be informed (kindly, but firmly) if you have used the wrong pasta or parmesan instead of pecorino…. But it went well, even a whole evening of speaking Italian. My neighbour brought her torta caprese, a flourless chocolate cake with ground almonds, just wonderful. Must try to recreate that next.

      Reply
  1. sallybr

    I’ve been meaning to make this gorgeous tart ever since I first saw it… it is a masterpiece, and I really must go for it!
    beautiful post…. and tasty… (plus it gave me a laugh about cooking for Italians… talk about intimidation! 😉

    Reply
  2. Nancy

    This is absolutely stunning! It has to be the most gorgeous savory tart I’ve ever laid eyes on (seriously!)… The ingredients (and their delicious flavors) you’ve used sound absolutely delightful! Impressive and delicious…LOVELY!

    Reply
  3. Hilda

    This is a stunning tart. Thanks for the sharing the recipe along with the instructions on how to make it look so neat. I will have to give this one a try.

    Reply
    1. krumkaker Post author

      Thanks so much! I was so intrigued by your fermented Jersusalem artichoke dip, that looks delicious. I had not heard of fermenting them, thanks for enlightening me!

      Reply
  4. Pingback: First Fiesta Friday Anniversary (Part 1) | The Novice Gardener

  5. chefjulianna

    Oh my gosh, this is just so beautiful and perfect to help us celebrate FF’s first anniversary! What a gorgeous addition to our table and I can’t wait to get a piece of this! Sure hope you are enjoying the party! 😀

    Reply

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