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.