Lasagna Tart
Ingredients
The tart crust
-
2
cups
whole wheat pastry flour
-
1
teaspoon
fine grain sea salt
-
1
zest
lemon
-
¼
cup
olive oil
-
scant ½
cup
cold water
The filling
-
2
medium
zucchini
-
scant 1
teaspoon
fine grain sea salt
-
3
cloves
garlic
-
2
tablespoons
extra-virgin olive oil
-
scant 1
teaspoon
red pepper flakes
-
pinch
salt
-
1
14-ounce can
crushed tomatoes
-
1 ½
cups
ricotta cheese
Instructions
- Preheat the oven to 375°F and prepare a 10-inch tart pan.
- Toss sliced zucchini with salt and let drain in a colander.
- Combine flour, salt, and lemon zest in a bowl, then add olive oil and water to form a dough.
- Roll out the dough and place it in the tart pan, then refrigerate for 30 minutes.
- Prick the crust with a fork, line it with parchment paper, and fill with pie weights. Bake for 15 minutes, then remove weights and bake for an additional 5 minutes.
- In a saucepan, cook garlic, olive oil, red pepper flakes, and salt until sizzling, then add crushed tomatoes and simmer for about 10 minutes.
- Spread half of the ricotta in the tart shell, layer with half of the sauce and half of the zucchini. Repeat the layers.
- Bake the tart on a baking sheet for about 40 minutes until cooked through. Let cool for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
400mg
Cholesterol
20mg
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