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Zucchini Tart with Ricotta and Bacon

Deborah, Taste and Tell
  • 110 minutes
  • Serves 6

INGREDIENTS

1 1/4 cups

all-purpose flour

1/2 tsp

salt

1/2 cup

butter (1 stick), cut into small cubes

1/3 cup

ice water

1

egg

4

slices thick cut bacon

1 cup

ricotta cheese

2 tbsp

prepared pesto

2

small or 1 medium zucchini, cut into rounds

1 tbsp

olive oil

basil, for serving