Dishing Up the Dirt · Sep 2, 2016

Zucchini & Squash Blossom Ricotta Tart

This tart makes great use of all the zucchini and summer squash that continues to produce here at Tumbleweed Farm. It may be early September but the squash plants will continue to produce well into the fall so having simple recipes like this savory tart is always a good thing. I used my favorite almond flour crust recipe for the shell and could not be more pleased with the texture and flavor. This tart is a great weeknight meal when served with a simple salad and glass of your favorite summer wine. If you live in the area, swing into the Hood River farmers market on Saturday to pick up all the ingredients to whip this up! We’ll be slinging veggies from 9-1pm in the Full Sail Brewing parking lot. Hope to see you local folks there!

Cheers to the weekend!

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