We have spent the last 6 months experimenting with various vegetarian recipes. My husband is not the easiest person to feed. In our family of 6, he ranks right behind our 2 year old as the pickiest eater. It has been a challenge at times but we have also been pleasantly surprised.
This recipe is a lacto-ovo vegetarian recipe because it does contain both eggs and dairy. The Yellow Squash and Zuchinni Tart is modified from the Rainbow Rose Veggie Tart from the Food Network.
1 roll of Puff Pastry ( I substituted with a ready made pie crust. I have found that both equally well.)
15 oz of ricotta cheese
2 eggs ( I use fresh eggs)
3 oz of parmesan cheese
1 pinch of nutmeg
1 pinch of salt
2 tbsps olive oil
1/2 cup shredded mozzarella cheese
1 tbsp oregano (I varied from the original recipe by added more spices. see below)
1/2 tsp. granulated garlic
1/2 tsp. Italian herbs
1/2 tsp. onion powder
fresh cracked pepper.
Zuchinni and yellow squash sliced thinly with a potato peeler or mandolin.
For me, it is difficult to find the rainbow carrots at my local supermarkets. To get them, I have to go to Whole Foods or another specialty market. Right now, with squash and zuchinni being plentiful they are easy to get from local growers.
Unfold a puff pastry sheet over a tart pan. Place parchment paper or tin foil over the middle and weight with beans or pie weight.
Bake in a preheated 350 degree oven for 15-20 minutes. Remove parchment paper and weights and let cool.
In a bowl, combine eggs, ricotta, grated parmesan cheese, grated nutmeg, and salt. Add grated mozzarella and spices. Mix until smooth.
The finished product bakes up beautifully and highlights these seasonal vegetables. I serve this with a mixed greens salad and some fresh fruit. It makes for a simple and filling meal on a summer's evening.
If you try this recipe, please leave a comment. I would love to know what you think of it.