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ZUCCHINI CARAMELIZED ONION HERB RICOTTA TART WITH NASTURTIUM BLOSSOMS

350-450 grams your favorite pie crust, blind baked

1 small onion, diced & caramelized in ghee

1 small zucchini, sliced into rounds & lightly sautéed ghee

1/4 cup ricotta cheese, salt & pepper to taste

4 Tbsp fresh herbs, finely chopped 

12-ish fresh nasturtium blossoms

Set oven to 350 degrees fahrenheit. Blind bake (partially bake the crust with parchment and baking beans/rice to keep the shape) and allow to cool. Mix 3 Tbsp of the fresh herbs(I used lemon balm, thyme and mint) into the ricotta, saving 1 Tbsp for garnish before serving.  Layer the ingredients into the cooled crust starting with the onions, half the herbed ricotta & the zucchini on top. Back in the oven all together for about 20 mins until crust is golden brown. Cool for about 5 mins. Spoon dots of the remaining herbed ricotta, sprinkle with remaining fresh herbs and the nasturtium blossoms. Serve warm and enjoy! 

Makes 10-12 slices.