“Secret Weapon” Easy Zucchini Tart

Do you have a spectacular “secret weapon” recipe that looks as if you invested dozens of hours, but is really quite easy? Impress family and guests with this artful Zucchini Tart. It’s built around a simple cheese, cream and egg custard, which we made with farm-fresh ingredients. Swirls of glossy, dark green farm stand zucchini, sliced into thin ribbons, complete the picture-perfect composition.

Tips for Making the Zucchini Ribbons

The precision of the zucchini ribbon swirls are what will really make this recipe stand out, so don’t skimp on them. Go slowly and cut the zucchini into thin strips, but not so thin that they totally lose their density. We made curlicue shapes, but you can also do a different pattern like the spiral shown in this Zucchini swirl tart. And if it comes out less than ideal, just roll with it. Being pretty is just as important as being delicious when you’re making your secret weapon recipe!

“Secret Weapon” Easy Zucchini Tart

Zucchini Tart Ingredients

• 1 cup mascarpone cheese
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 zucchini, sliced into thin ribbons
• 1 store bought pie crust, or homemade

Zucchini Tart Instructions

1. Preheat oven to 400 degrees
2. Using a tart pan or pie pan, place the pie crust in the pan and crimp the edges. Bake the empty shell at 400 degrees until it is about half cooked. You do not want the crust to brown during this step. Remove the half baked crust from the oven and set aside.
3. In a large bowl mix together the mascarpone, ricotta, eggs, Parmesan, heavy cream, salt and pepper.
4. Fill the pie shell with the cheese mixture and arrange the ribbons of zucchini on top, rolling them into fun shapes. Have fun with it!
5. Lower the oven down to 350 degrees and bake for roughly 35 minutes. The filling should be completely set.
6. Serve warm or at room temperature.

More Zucchini

• Thai-Inspired Zucchini Noodles
• Simple-Double Chocolate Zucchini Bread
• Savory Zucchini Muffins

Story by Emma Riva / Recipe and styling by Anna Franklin / Photography by Laura Petrilla

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