Updated: Aug 28, 2019
Went to the Farmer's Market and bought too many Zucchini and Yellow Summer Squash! With Creamy Ricotta Cheese, lemon zest and thyme - this filling perks up the sometimes bland taste of squash!
This recipe was created after seeing several versions online - so it was inspired by all of them!
This is one of those go-to dishes when your garden or farmer's markets are full of summer and zucchini squash! With just a few ingredients, you can modify this recipe to meet your personal style! -
One Zucchini Squash (medium size),
One Summer Squash (Medium Size),
One Pod Pappy's Frozen Pie Dough (Thawed but still chilled),
One 8 oz. container Ricotta Cheese,
2 tsp. Lemon zest,
1 tbsp lemon juice,
1 Tbsp olive oil,
1 Tbsp fresh thyme leaves (finely chopped),
1 tsp salt,
Gather your ingredients- make sure the Pappy's Pie Dough Pod is thawed - but still chilled.
Thinly slice (1/8") the Zucchini and Summer Squash with a chef's knife or mandolin if you have one. Try to make slices as even as possible.
Place zucchini and squash slices in colander and sprinkle with salt, shaking the colander several times to make sure the salt reaches each slice. This will allow for the excess water to sweat out of the squash and minimize the sogginess of the tart. Place colander on a plate or in the sink and let sit for 30 minutes.
Meanwhile, mix the ricotta, lemon zest, chopped thyme, salt and olive oil in a bowl.
Lightly flour a rolling surface and roll out the pod of Pappy's Pie Dough to fit your tart pan it should be fairly thin. We prefer a 9 - 10" tart pan with a removable bottom for easy serving.
Carefully fold the rolled out dough in half and transfer to the tart pan. Tuck into the sides of the pan and ensure there is a bit of overlap on the fluted edge of the pan.; Trim any excess pie dough and tidy up any bumps or bubbles in the dough.
Evenly spread the ricotta filling in the tart pan.
Preheat the oven to 400 degrees Fahrenheit.
When the squash are done sweating, line a tray with paper towels and empty the squash from the colander onto the tray. Firmly blot the squash with additional paper towels to remove additional water.
Arrange the squash in your preferred pattern on top of the Ricotta filled Pappy's Pie Dough Crust. I chose a spiral pattern, starting from the center, switching off each ring between zucchini and summer squash. Sprinkle salt, pepper and a few extra thyme leaves on top. Drizzle a small stream of olive oil around the squash to help brown the top a bit.
Place in 400 degree oven for 30 - 40 minutes. You may want to increase the temp of the oven to 425 for the last 10 minutes of baking if the tart crust and squash aren't getting browned.
Let cool on a wire rack for 15 - 20 minutes prior to serving.
Cut in wedges and serve. Can also be served chilled or at room temperature.; - Of course, you can use only zucchini or only yellow summer squash, but the blend does create a colorful dish! You can also add your favorite cheese to the tart filling - ricotta and mozzarella, or even use goats cheese if you prefer that over ricotta.