The other night at dinner, a friend mentioned the new “Fab-let-ics” store was opening at the mall soon. When I inquired just what that was, I learned it was Kate Hudson’s athletic wear line. The one I had gone around calling “Fable-tics”.
This is not the first time I’ve misinterpreted something oh, so poorly. When I first started learning how to care for my skin as an adolescent, I asked my mom about the “Clin-i-cue” she used. She didn’t laugh too hard when she told me she used “Cli-neek”.
And it wasn’t until college – probably grad school – that I learned just how to say “macabre.” I was reading a book to a little boy I helped tutor when the word popped up. I was stumbling over “mac-a-brey” when his mother shouted from down the hallway, “It’s ma-cob!”
I never really know what’s going on. Today that took the form of writing a blog post for a ricotta cheese and zucchini tart that, as I went on, realized I had pretty much shared in the past.
That tart featured a lemony ricotta base with thyme and paprika to season zucchini and summer squash. This tart starts with a layer of herbs mixed into ricotta and goat cheese and nothing but a simple drizzle of oil oil, salt, and pepper over the vegetables.
Let’s chalk it up to different interpretations of the same summer produce, and you get to decide which one is right. Enjoy!
Zucchini & Goat Cheese Tart
- 1 sheet puff pastry
- 1/2 cup ricotta cheese
- 4 ounces goat cheese
- 1-2 teaspoons dried herbs (basil, oregano, parsley, etc.)
- 1-2 small to medium zucchini and/or summer squash
- 1 tablespoon olive oil
- salt and black pepper
- Roll out the puff pastry to approximately a 9 x 13 rectangle. I suggest rolling out the pastry directly onto a lightly-floured piece of parchment paper or silicone baking mat layered on top of a baking sheet.
- Place the rolled out puff pastry sheet in the refrigerator to rest and chill for 30 minutes.
- While the crust chills, mash and stir together the ricotta cheese and goat cheese. If desired, stir in some dried herbs to this cheese mixture.
- Thinly slice the zucchini and/or summer squash and toss them with a tablespoon of olive oil and as much salt and black pepper as you like.
- Remove the chilled puff pastry crust from the refrigerator and spread the cheese mixture over it, leaving 1/4-1/2 inch border.
- Layer the zucchini and summer squash over the cheese.
- Bake at 400 degrees F for 20-25 minutes until the pastry is cooked through and the bottom and sides are golden brown.
For a different presentation, the original recipe suggested using a vegetable peeler to cut the zucchini lengthwise into long strips. I did not care for this because the color of the peel was lost with the vertical slices.