This isn’t the first time I’m telling you this, and it probably won’t be the last, but I totally stink at feeding myself lunch. Every day 11 am rolls around and I start searching the fridge and pantry trying to piece something together that resembles a healthy meal. Shane frequently reminds me that a bowl of popcorn is not a sufficient lunch, but that’s exactly what I end up eating sometimes. I can assuage any guilt I might feel about it by adding a piece of fruit on the side ๐ Breakfast and dinner are rarely a struggle but for some reason, I just can’t get my act together on lunch.
Some days are easier than others, especially when I’m not too busy and can spend a little time putting together a recipe.ย It’s even better when that recipe only makes enough food to feed me for one or two days because while I do enjoy leftovers, I need variety in my lunches.ย Eating the same thing for an entire week is not going to cut it.
These colorful tarts were the cover shot on a magazine I picked up recently, and I was in the kitchen making them for lunch the first afternoon I had the time. The magazine features recipes that have been scaled back to feed two people, which is not only perfect for our small family, but also great for lunch ideas for me. There’s an entire section of vegetarian dishes that Shane would never touch, but they’re the ideal solution to my lunch dilemma. I loved so many things about these zucchini, tomato and ricotta tarts. The ingredient list is pretty short and utilizes the fresh produce available right now. You can make the tart shells ahead of time, which helps get lunch on the table faster. This recipe yields just two 4-inch tarts; I had one the same day I made them and ate the second the following day. The buttery crust is sturdy so it doesn’t get soggy and it is fantastic in combination with the creamy cheese filling and the fresh veggies. They’re so pretty I could see serving the tarts as part of a lunch spread too. For now, though, I’m just glad to have one more lunch idea to keep things interesting around here.
Zucchini, Tomato and Ricotta Tarts
from America’s Test Kitchen Cooking for Two
Tart Shells
1/2 cup plus 2 tablespoons (3 1/8 oz) all-purpose flour
1 1/2 teaspoons sugar
1/4 teaspoon salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch pieces
1-2 tablespoons ice water
Filling
9 cherry tomatoes
1/2 small zucchini (about 3 oz), halved lengthwise and sliced 1/8-inch thick
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
2 oz (about 1/4 cup) ricotta (not non-fat)
2 tablespoons shredded mozzarella cheese
1 tablespoon chopped fresh basil
To make the tart shells: Add the flour, sugar, and salt to the bowl of a food processor and pulse to combine. Add the cold pieces of butter and pulse until the mixture resembles coarse sand, about 15 pulses. Sprinkle 1 tablespoon of the ice water over the mixture and process until the dough begins to form large clumps, about 5 seconds. If the dough doesn’t clump, add the second tablespoon of water and pulse to incorporate.
Spray two 4-inch pans with nonstick cooking spray. Divide the dough in half and press evenly over the bottom and up the sides of each tart pan. Cover with plastic wrap and freeze until the dough is firm, about 30 minutes (or up to 1 day).
Preheat oven to 350 F. Remove the tart shells from the freezer. Line each with a piece of aluminum foil that’s been sprayed with nonstick cooking spray. Fill the shells with pie weights and bake for 35-45 minutes, or until the edges begin to brown and the surface no longer looks wet. Remove the foil and weights from the shells and bake another 5-10 minutes, until the shells are golden. Transfer to a wire rack and let cool completely.
To make the filling: Slice 7 of the tomatoes into 1/8-inch thick rounds (about 5 per tomato). Quarter the remaining 2 tomatoes. Toss the tomatoes with 1/4 teaspoon salt and spread on paper towels. Toss the zucchini with 1/4 teaspoon salt spread it on paper towels as well. Set aside from 30 minutes to draw out some of the water; blot dry before using.
Meanwhile, preheat oven to 425 F. In a small bowl combine the 1 tablespoon of the olive oil and the garlic. In a second bowl, stir together the remaining tablespoon of oil, ricotta and mozzarella and season to taste with salt and pepper.
Spread half of the ricotta mixture into an even layer over the bottom of each tart shell. Working around the outer edge, layer alternating layers of tomato and zucchini slices. Place the quartered tomatoes in the center of the tarts. Drizzle the garlic-oil mixture over the vegetables.
Bake the tarts on a rimmed baking sheet for 20-25 minutes, or until the cheese is bubbling and the vegetables are slightly wilted. Remove the baking sheet to a wire rack and let tarts cool for 20 minutes. Sprinkle with the fresh basil before serving.
Makes two 4-inch tarts
Oh, yes, those are going on the menu for tonight for sure as I was just looking at those same ingredients and wondering what might be the use of them! Perfect with some of that Spicy Grilled Shrimp Stew I made for my avatar chef yesterday. Oh, and far be it for me to criticize the wonderful husband, but really, who could find nutritious fault with popcorn for lunch Oh-He-Who-Will-Not-Eat-Fruit-And-Veggies? Really!!! lol lol A little cheese melted on that popcorn and some Kale chips and you have almost a complete group! From She-Who-Knows. lol
They’re perfectly done! They look delicious.
This look soo good!
My homegrown zucchini’s was a big disappointment to em this year..good thing they are inexpensive right now! I am definitely trying this one.
I don’t like eating the same thing all week for lunch, but with only cooking for two or one sometimes I cannot avoid it! Guess that’s why I try to repurpose food if possible. I really like these tarts. Not only are they pretty they look tasty!
wow it looks super cool!!!
Wow this looks so good and summery. I will have to make these.
I absolutely love tarts so these are right up my alley!
(and I totally eat popcorn as a meal sometime :))
I love this idea! This is a truly beautiful tart. Yum!
Tracey, another amazing recipe! Love your photos!
looks like an awesome lunch
Hello, Yumminess!!
Thought I left you a comment this am. Apparently not. I love the look of these and being a lazy slut would certainly use refrigerated pie dough. Ever thought of making ricotta at home? I did it once. Google it. It is incredibly easy and a lot of fun. And it requires only milk and vinegar or buttermilk. Honest.
What a sensational photo! There are some beautiful recipes here on this blog.
OH!! Good stuff. And so pretty.
Are you also one of those people who ‘forgets to eat?’ I will never understand that. I don’t think, int he history of my life, have I forgotten to eat! haha. I’m loving your pictures! Well, and the recipe too ๐
Beautiful! And I don’t know if there’s a better summer combination than tomatoes, zucchini, ricotta, and mozzarella.
Beautiful tart. Saw your work on Kitchen Artistry. Fantastic. Very impressive.
Be well
@Julia – No way, I NEVER forget to eat! I’ve never understood that phenomenon ๐
@StephenC – Homemade ricotta has been on my to-do list for a while, I’m not sure what I’m waiting for. It does sound super easy. Soon…
I totally suck at making myself lunch too! These tarts look perfect.
Wow, good thing my dad’s garden is overflowing with tomatoes and zucchini! This is definitely going on my Must Make list!
That looks like an excellent summer lunch! Before I lived with Josh I would eat popcorn for dinner all the time – I think it counts as a meal.
I have the same problem at lunch time. What a delicious way to change it up!
These are just plain beautiful. I can’t say I’ve ever had a lunch problem because I’m a big leftover girl (and my husband isn’t, so therefore HE has a lunch problem) but I’d eat these for lunch, dinner, or even breakfast if you gave me the chance. They look wonderful.
That is one beautiful pie! A veritable work of art. Very inspiring too…
These look AMAZING. I can’t wait to try them. I love using fresh produce for lunch! Yummy!
I never cook for myself for lunch, but I can see that on the dinner menu. Savory tarts are so delicious!
oh wow, this would make a great lunch today! It looks wonderful ๐
What a great looking lunch!
My 11yo daughter and I made this tonight. We didn’t have a 4″ tart pan, so we improvised with a 9″ pie pan. The dough didn’t go up the sides, so we just made it for the bottom crust. The Ricotta filling was thin, but filled the entire bottom. We used 3 whole regular tomatoes and 3/4 of 1 large zucchini. It was the first time she’d ever made pie crust and I must say this was the most delicious item we’ve had in a very long time. Our only complaint was there was only enough for 2 and we don’t have any left overs. We’ll definitely be making this again soon and will double (or triple the recipe – in case my hubby or my other kids want to get in on this!).