Easy Zucchini and Carrot Tarte is great for any meal of the day. I made this for dinner the other night and had it with salad. It comes together in minutes and is delicious.
You could even do it for a nice addition to a brunch menu. You can make it ahead of time and reheat before serving.
I originally had this tarte Il Tosco in Montepulciano, Italy. You might remember I shared a reel about it. Every morning they serve a delicious breakfast. Clori (her family owns the B & B), makes the most delicious creations in the B & B kitchen. On one of my stays there while we were doing construction on my home, I had this tart. I knew I had to make it back at home.
I hope you will try it!!!
Easy Zucchini and Carrot Tarte (Serves 6)
11 x 7 Rectangle Tart Pan with Removable Bottom
Olive Oil to Grease the Pan
1 Sheet Frozen Puff Pastry, thawed
4 Eggs, beaten. Then reserve 2 tbsp. of the egg to brush the puff pastry.
1 Zucchini (About 9 oz), Shredded and squeeze out any excess water
1 Carrot (About 2 oz), shredded
¾ Cup Ricotta
¾ Tsp. Salt
½ Tsp. Black Pepper
½ Grated Pecorino Romano
Preheat your oven to 400. Grease the tarte pan on all sides with butter, cooking spray or olive oil.
Roll out the puff pastry to 14 x 10 and gently place over the tarte pan to create the crust.
Using your fingers, crimp the edges around the perimeter of the tarte
In a bowl combine eggs, zucchini, carrot, ricotta, salt, pepper, Pecorino and eggs.
Pour into the puff pastry.
Brush the edges with the beaten egg.
Bake for 25 minutes and serve.