ZUCCHINI AND RICOTTA TART

I made this earlier in the summer and it was a hit. I meant to post it in the middle of zucchini season,. . .but for those of you who still that need to use up zucchinis for a good breakie dish. . .this is mighty fine!

Compliments of Rachel Ray!

4 zucchini (thin sliced crosswise)

SALT AND PEPPER

1 sheet frozen puff pastry, thawed

2 tablespoons butter

1/4 cup chopped fresh dill

3 eggs, beaten

1 cup ricotta cheese

1/2 cup grated parmesan cheese, plus more for sprinkling

1/2 cup half-and-half

1 pinch nutmeg

1.) Preheat oven to 350 degrees. Layer zucchini in a colander, sprinkling each layer with salt; let stand for 20 minutes. Rinse, then pat dry.

2.) Meanwhile, on a lightly floured surface, roll out the puff pastry to remove the creases. Press the pastry into 9-inch pie plate and trim the excess, so the crust is flush with rim. Prick the bottom of the pastry with a fork. Refrigerate.

3.) In a large skillet, melt the butter over medium-high heat. Add the zucchini and cook, turning until golden, about 5 minutes. Stir in the dill and remove from heat; let cool to room temp.

4.) In a bowl, whisk together the eggs, ricotta, 1/2 cup parmesan and half-and-half; season with salt, pepper, and nutmeg. Stir in the zucchini. Pour the mixture into chilled pastry crust and sprinkle with more parmesan. Bake until a knife is inserted in the center and comes out clean, about 1 hour and 10 minutes. Let cool slightly before slicing.