Roasted tomato and zucchini tarts from Dinner in French: My Recipes by Way of France (page 128) by Melissa Clark

  • Parmesan cheese
  • ricotta cheese
  • chives
  • whole wheat flour
  • rosemary
  • parsley
  • thyme
  • zucchini
  • eggs
  • butter
  • egg yolks
  • cherry tomatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jane on June 19, 2020

    Not a quick recipe with 3 elements - pastry (that needs to rest for an hour), herbed ricotta and roasted vegetables - but worth it for a special appetizer. The pastry is VERY crumbly so remove from the tins carefully. I hadn't used the technique before of setting another muffin tin into the pastry cases when baking but it worked. I only had one zucchini so I added some chopped asparagus spears and red pepper to the veg and I liked that combination.

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