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Tart with Zucchini, Prosciutto, and Pine Nuts

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"This savory tart is filled with delightful Italian flavors and it is ideal for a takeaway lunch or a picnic. Serve warm or cold with a green salad."
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2 h 15 m servings 278
Original recipe yields 8 servings (1 9-inch tart)


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  1. Combine whole wheat flour, all-purpose flour, 1/4 cup butter, 1 egg, sour cream, and 1/4 teaspoon salt in a bowl; knead until dough comes together. Shape dough into a ball. Wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to overnight.
  2. Roll out dough into a 10-inch circle on a lightly floured work surface.
  3. Grease a 9-inch tart tin with 1 teaspoon butter. Press dough into the tart tin. Trim edges with a sharp knife. Place crust in the refrigerator.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Heat olive oil in a large skillet over high heat. Add zucchini; cook and stir until just tender, 3 to 5 minutes. Season with thyme, salt, and pepper. Remove from heat.
  6. Mix ricotta cheese and 1 egg together in a bowl. Fold in zucchini and Parmesan cheese gently.
  7. Sprinkle bread crumbs over chilled crust; cover with prosciutto slices. Spread ricotta-zucchini mixture evenly over prosciutto. Smooth the top with a spatula; sprinkle pine nuts on top.
  8. Bake in the preheated oven until center is firm and top is golden, about 35 minutes. Let stand for 10 minutes before slicing.


  • Cook's Note:
  • If the dough is too sticky in step 1, add some flour. If it is too dry, add some water.

Nutrition Facts

Per Serving: 278 calories; 19 18 10.7 75 487 Full nutrition

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