Zucchini, tomato, and ricotta tart

Categories: not tried, vegetarian

Ingredients

• 1 cup part-skim ricotta
• 2 eggs, lightly beaten
• 1/2 tsp fennel seeds, crushed
• 1/2 tsp lemon zest
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 medium plum tomatoes, thinly sliced
• Olive oil cooking spray
• 8 sheets frozen phyllo dough (8 x 13 inches), thawed
• 2 medium zucchini, thinly sliced
• 2 tbsp grated Parmesan

Directions

1. Preheat oven to 350F. In a small bowl, combine ricotta, eggs, fennel, zest, and half the salt and pepper. Set aside. Lay tomato slices on paper towels to remove excess moisture.

2. Lightly mist a 9-inch pie pan with cooking spray and unroll phyllo. Working quickly, place 1 sheet of phyllo in pan and mist with cooking spray. Place a second sheet over the first, rotating slightly, and mist. Repeat with remaining phyllo. Top with ricotta mixture, then a layer of zucchini and a ring of tomato. Sprinkle with Parmesan and remaining salt and pepper and roll overhanging phyllo into a neat border.

3. Bake tart for 35 minutes or until phyllo is golden-brown and zucchini is tender. Let cool for 20 minutes before serving.

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