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Zucchini Ricotta Tart (adapted from Smitten Kitchen)

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Prep Time: 30 min Serves: 8
Cooking Time: 45 min Yield: 1 tart
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this is easy to throw together and will be the hit of the party. appropriate for any meal.


Grandma Miller's Pie Crust:


Grandma Miller's Pie Crust: Sift together flour and salt.
Cut in shortening with a pastry cutter until it's in pea-sized bits
Cut in butter with pastry cutter until the mixture is a consistent mealy texture

* it is important to mix the shortening in first to get the right over-all consistency. Don't do what I used to do and impatiently thrown the shortening and butter in at the same time. Trust me.

For one pie, measure 2 cups of the dry mix and 3 Tbsp COLD water. Mix with a fork and form into a ball. Divide in half and roll each half separately on a generously floured surface until 1/4 inch thick.

Thinly slice zucchini, lay out on a baking sheet, sprinkle with salt, and let slices sweat for about 30 min.
Mince garlic and put in a small bowl with olive oil to marinate.
In a separate bowl, mix ricotta with shredded cheeses and dill.
Roll out pie dough and place in pie pan. Spread with cheese mixture in the bottom.
When zucchini has sweat, pat slices dry and toss in garlicy olive oil. Arrange on top of ricotta as you like, and fold edges over. Top will be open.
Bake at 375 for 45 minutes. Let cool slightly before serving. Best served at room temp.


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