Savory Ricotta Zucchini Tart Yield: Serves 6 - 8 Prep Time: 25 mins Cook Time: 1 hr Savory tarts such as this

one are great served as a light entree along with a bi g salad. Ingredients: Pie Crust: 1 1/4 Cups All-purpose Flour 1 Stick (8 Tablespoons) Unsalted Cold Butter Cut Into 1/2 Inch Cubes 1/2 Teaspoon Salt 2 to 4 Tablespoons Ice Water Filling: 2 Small Zucchini, Thinly Sliced Into Circles 1 Tablespoon Olive Oil Salt & Pepper 1 1/2 Cups Fresh Ricotta Cheese 3 Ounces Goat Cheese At Room Temperature 1 Cup Milk 3 Large Eggs Zest From 1 Lemon 1/2 Cup Toasted Pine Nuts Directions: For the crust, in a food processor mix the flour and salt, then add the butter a nd pulse just until the mixture comes together in pea sized pieces. Add 1 tablespoon ice water at a time until the mixture comes together as a doug h. Remove from the food processor, shape into a disc, sprinkle both sides with flo ur, wrap in plastic wrap and refrigerate for at least 1 hour. Preheat oven to 365 degrees F. Remove the dough from the refrigerator and let sit for 10 minutes. Sprinkle lightly with flour and use a rolling pin to roll out to a 12 inch circ le about 1/8th of an inch thick. Gently fold in half and place in a 9 inch pie pan. Unfold and press into the bottom and up the sides of the pan. Trim edges with a sharp knife. Poke the bottom of the crust in several places with a fork and bake for about 8 minutes or just until the crust begins to brown. Set aside while you make the filling. For the filling, in a frying pan, heat the olive oil and cook the zucchini roun ds until tender. Remove from the pan and place evenly across the bottom of the pie crust. In a mixing bowl, mix together the ricotta cheese, goat cheese, eggs, lemon zes t and milk. Season with salt and pepper and pour over the zucchini. Sprinkle the top with the toasted pine nuts and bake for about 40 to 45 minutes or until the edges are firm to touch and a toothpick inserted in center comes o ut clean.

Allow to come to room temperature before serving.