Zucchini, Tomato and “Ricotta” Tartelettes

Here’s a recipe that I’d meant to try for a fairly long time. Ever since I saw those cute little tartelettes on Tracey’s site, I’d been dreaming of sinking my teeth into one.

For some reason, I thought that they would be extremely extensive and take an awful long time to make, so I kept putting them on my weekly menu, but then pushing them off at the last minute.

Until I couldn’t wait no more. And when I finally made them, I realized that they’re not that complicated, or time consuming to make after all…

Of course, I had to make one or two changes rethink the entire recipe to make them “Healthy Foodie” compliant. But my recipe is still very much inspired by the one that Tracey posted, so of course,  I still have to give her credit, for she was, without a doubt, the one who got this ball rolling!

Like Tracey said, these cute little tartelettes make for a fantastic, healthy lunch, especially if you are going to have them with a nice green salad on the side. 

They could also serve as a great appetizer on their own, or even a light dinner with a side of steamed veggies, why not?

And since they are equally good served hot or cold, that makes them extremely versatile. And did I mention highly portable? Just leave them in the pie dish and you can bring them to work with you without fear of breaking them to little pieces!

This is one lunch that you will be looking forward to eating… and will have you decline any potential invitation to eat out.

I know when I brought one to work, I could barely wait for lunchtime to come!

And there was no way I was going to settle for anything else…

ZUCCHINI, TOMATO AND “RICOTTA” TARTELETTES
Adapted from Tracey’s Culinary Advendures

INGREDIENTS
(Makes 4 tartelettes)

Crust

• ½ cup spelt flour
• ½ cup rolled oats
• ½ cup flaxseed meal
• ¼ cup pumpkin seeds
• ¼ tsp salt
• ½ tsp fresh rosemary, finely chopped
• 1 tbsp olive oil
• 1 egg
• ¼ cup egg whites

Cheese Filling

• 1 green onion, minced
• 1 cup 1% fat Cottage Cheese
• ½ cup 0% fat plain Greek yogurt
• 1 tbsp lemon juice
• ¼ tsp salt
• ¼ tsp black pepper
• 30g Brazil nuts
• ½ tsp fresh rosemary, finely chopped
• 1 small zucchini sliced, sliced paper thin

Garnish

• 1 small tomato, seeded and diced
• 4 Brazil nuts, finely chopped
• Freshly cracked black pepper
• Finely chopped rosemary

INSTRUCTIONS

For the crust

1. Preheat oven to 375F
2. Brush 4 individual (4 inch) pie dishes with olive oil or coat generously with cooking spray. Set aside.
3. Add spelt flour, rolled oats, flaxseed meal, pumpkin seeds, salt and rosemary to the bowl of your food processor and process until the mixture is reduced to a coarse flour consistency. Add olive oil, egg and egg whites and pulse a few times until well combined, no more.
4. Divide the mixture equally between the prepared pie dishes and press to the bottom and sides to form the tart shells. Set aside.

For the filling

1. In the bowl of your food processor, add all ingredients of the filling, except for the zucchini.
2. Process until smooth and well incorporated.
3. Divide mixture equally between reserved tart shells and spread evenly.
4. Lay zucchini slices over the cheese mixture in a circular fashion, making sure the slices overlap by about half a slice.
5. Bake in a 375F oven for about 30 minutes.
6. Take tartelettes out of the oven, cool for about 5 minutes, then sprinkle chopped tomato, Brazil nuts, black pepper and rosemary overtop.
7. Serve immediately of allow to cool completely: these tartelettes are just as good served hot or cold.