There’s no time for peach cobbler or raspberry corn ice cream! There are wedding events to cater…there are cupcakes to bake!
Blueberry Brown Betty
July 21, 2011
If I happened to be savvy with my words, I wouldn’t call one of these desserts a Blueberry Brown Betty, but rather an Easy-Peesy Blueberry Mini Openfaced Pie-Tart. Yes, well, alas, Betties, they are.
But they really are insanely easy! And almost completely unexpectedly easy. Which is just so much better than knowing how easy these are going to be before you go into it. So, here we are and I’m sorry to have burst your bubble.
But try these, with any fruit you want. Because besides the fruit, you may already have all of the ingredients in your household. Because, if I haven’t already mentioned it, these babies are easy to make. And they are just so tasty. Right out of the oven, and a couple hours later at room temperature, and toasted the next day. These mini pies are tart from the fruit with a delicately sweetened filing, and they showcase just how awesome summer (and its produce!) is. Delicious.
And the last best thing about this (besides the ease and the taste, of course), is when you serve it to your friends and they comment on how yummy and unique the “crust” is. That’s when you silently laugh inside and think about how you just rolled out white sandwich bread as the crust, and your friends just don’t have a clue. Trust me, that’s the last best thing. You will see.
Blueberry Brown Betty (adapted from here)
1 stick unsalted butter
3 tbsp. granulated sugar
1 tsp. ground cinnamon
9 slices white sandwich bread, crusts removed
1/4 cup dark brown sugar, packed
1/2 tsp. lemon zest
1/4 tsp. salt
1/2 cup panko
2 cups blueberries
powdered sugar, for serving
Brown the butter: Place the stick of butter in a medium saucepan and melt over medium heat. Keeping an eye on it, watch as the butter melts, foams, clears and then begins to brown and smell almost nutty. It will take about 5-7 minutes. Take off heat.
Make filling: Mix together the panko, salt, lemon zest, and brown sugar. Add blueberries and toss to coat. Set aside.
In a separate bowl, mix together sugar and cinnamon. Set aside. Preheat oven to 350. Using a brush, butter 9 muffin cups of a muffin tin.
Roll out each piece of bread until completely flat. Brush each side of bread with browned butter and sprinkle each side with the cinnamon and sugar mixture. Gently fit it into the muffin tin. Repeat with the remaining slices of bread.
Pour the remaining butter into the blueberry mixture. Stir to combine.
Evenly distribute filling into each of the bread cups. Cover pan with aluminum foil. Bake for 20 minutes with the foil on. Take foil off and bake for an additional 20 minutes. Let sit in pan for about 10 minutes before unmolding. Sprinkle with powdered sugar.
Cherry Clafouti
July 14, 2011
One day in high school, soon after receiving my driver’s license, my mom sent me to the grocery store to get a few items for dinner. Always eager for a drive by myself, I happily obliged. When I arrived at the grocery store, I saw these beautiful fresh red cherries staring back at me. As if to further assert my independence, I strayed from the list and got, well, a lot, to make sure that my entire family would have enough. I knew that my mom would be proud of me for getting something so nutritious for once!
I got back home, dropped the groceries on the counter and went to my room. My mom immediately called me downstairs. She had taken the receipt out of the bag to notice that the cherries cost $12.99/lb, and I happened to purchase a whopping three pounds of them (I had no concept that credit card = money at that time). My best friend of a mother, who is possibly the least intimidating person in the world ever, coldly stared at me with steely eyes. I silently gulped as she told me that I should have every intention of eating every single one of those cherries because each of them is like gold.*
What resulted from this is that I rarely baked with cherries. Cherries were meant to be seen and not bought. I exaggerate. I bought them to eat, of course (with my mom’s permission, even after high school), but I never thought that I could appreciate “every single one of them” if they were baked into a cobbler.
This is all until last week when I saw that cherries were on sale! I had never seen such a sight! I picked two 2lb. bags of cherries, having every intention to bake with them. I’ve never had such freedom to use cherries in my life! And it was so so sweet.
As was this clafouti, which is like a big, thick pancake like cake. Very eggy, sweet and satisfying. But most of all, to my surprise, I think that I valued every single cherry that was thrown into the pan, in this cherry-filled treat. And savored every last one of them. Thanks to my mom, of course.
*In defense of my lovely mother who will not be so appreciative of this post, I stretched the truth a bit here. She was not so scary at the time (c’mon, “steely eyes”??), though I did learn my lesson. Did you like the truth in the story? I didn’t either! Exaggerated story wins.
Cherry Clafouti (recipe found here)
This is a Julia Childs’ recipe! Not one to be messed with. But I did, anyway. Ever-so-slightly. Which was a mistake. I noticed that all fresh cherry recipes have just a smidge of almond extract in it. So I added 1/2 tsp. What was I thinking?! I don’t even like almond extract! It gave this a bit of a artificial taste, which was, well, not pleasing. But I will suggest this: this recipe was very very sweet. Almost too sweet to the point where you were not able to taste the freshness of the cherries. I am tempted to say that you may want to cut the sugar by half. That’s a lot, I know. But this clafouti is screaming for a sprinkling of powdered sugar after it’s baked. And you can adjust the sweetness level there.
1 1/4 cups milk
1/3 cup sugar, divided in half (original recipe called for 2/3 cups – see headnote)
3 eggs
1 tablespoon vanilla
1/4 tsp. salt
1/2 cup all purpose flour
3 cups fresh cherries, pitted
powdered sugar, for dusting after baked
Preheat oven to 350. Butter an 8 cup casserole dish. In a blender, mix together milk, half of the sugar, eggs, vanilla, all purpose flour and salt, until completely smooth. Pour a 1/4 inch layer of the mixture into prepared pan. Bake for 10 minutes until almost set. Sprinkle cherries evenly over baked mixture. Sprinkle the remaining sugar evenly on top of cherries. Pour the rest of the batter on to the cherries. Bake for about 50-60 minutes until browned, set and tester comes out clean. Let cool for about 10-15 minutes. Sprinkle with powdered sugar, slice and serve.
Eggless Nutella Swirl Cake
July 7, 2011
One of my cousins from India always requests certain American-found food items whenever I visit. Double-stuffed Oreos usually make the list, she has a thing for Cool(er) Ranch Doritos, and she always sends an entire list of chocolates for me to bring. But without fail, every single time, I must bring her Nutella (the quintessential American treat?).
This is a pretty understandable request – Nutella tastes amazing on just about everything: graham crackers, apples, cookies. But my cousin does not spread this on anything. She instead mixes it into her milk, kind of like chocolate syrup, but much more difficult to mix in. I’ve tried – I stirred for a long time without getting anywhere. She ends up with mildly flavored chocolate hazelnut flavored milk with globs of Nutella at the bottom. This, she says, is her favorite part. She tips her cup all the way back for the milky Nutella to slide down, and when that usually does not happen, she takes a seat with the mug and spoon in hand. This is all pretty gross, you may think. But I think that it’s brilliant!
Globs of nutella, at a bottom of a mug or otherwise, are probably the most delicious globs you can find. I do not know of one person that would not enjoy a glob of Nutella deliciousness. So when I was going to India around her birthday, I knew exactly what to bake for her to incorporate her favorite type of glob. I swirled in Nutella into my favorite eggless cake recipe.
It sank a bit – Nutella is a bit heavy, I realize now. But that just made the globs all the more apparent and delicious. This cake was very yummy, it traveled well, and though everyone else loved this pound cakey-cake, my cousin picked out all of the Nutella from the cake and ate just that. I was only slightly offended.
Eggless Nutella Swirl Cake
I don’t quite remember where I first found this dessert, but if you type in “eggless condensed milk cake” into Google, there are like thousands of results that pop up. Swirl in Nutella or swirl in jam, or make the whole thing chocolate or peanut butter, there are recipes for all.
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon baking soda
1 (400gm) can sweetened condensed milk
1 cup orange juice
2 teaspoons vanilla extract
3/4 cup melted butter
1/2 cup Nutella
Preheat oven to 350. Spray two loaf pans with cooking spray. Sift together the all purpose flour, baking powder, salt, baking soda into a large bowl. In another bowl, whisk together the condensed milk, orange juice, melted butter and vanilla until well blended.
Make a well in the centre of the flour and pour the blended wet ingredients. Using a wooden spoon, mix until well incorporated. Pour into prepared pans. Using a tablespoon, evenly glob the Nutella on top of the cakes. Using a butter knife, cut into globs and swirl the Nutella into the batter.
Bake for about 30 to 40 minutes, until a cake tester comes out clean. Cool the cake in the pan for about 15 minutes, remove from the pan and cool on a rack.
Tomato Pesto Crostada
June 29, 2011
Tomatoes! Basil! Corn(meal)! We can’t get more summer than this, people! This, my friends, is summer on a parchment paper-lined baking sheet. It’s nothing less than a splendidly delightful summer tart. And you already know how much I love my tarts.
Turns out that I also love summer. So go to the market and get fresh tomatoes and basil and corn(meal)! And enjoy this outside! With a cold beverage. As I’m doing right now. (Instead of writing a better post, and filling it with pictures instead, making you think that it is actually a long post). Long live the warm weather.
Tomato Pesto Crostada (adapted from Always With Butter)
For Crust:
1 1/2 cups flour
½ cup cornmeal
1 tsp. sugar
1 tsp. salt
½ cup greek yogurt
¼ cup oil
Stir together flours, sugar and salt. Mix in the yogurt and oil until well combined. If still crumbly, and not coming together, add water, 1 tablespoon at a time until it comes together. Form a ball, wrap it in plastic wrap and let chill for 1 hour.
For Filling:
1 pint cherry tomatoes
¼ cup fresh prepared basil pesto
2 garlic cloves, minced
2 tbsp. olive oil
salt and pepper, to taste
½ cup grated parmesan cheese
1 tbsp. tomato paste
pinch oregano
pinch red pepper flakes
1 egg, beaten with a splash of milk
Pierce all the tomatoes with a fork. Mix together pesto, olive oil and garlic until well combined. Add tomatoes and toss. Salt and pepper to taste.
To prepare:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Roll out crust until 12-14 inches in diameter. Move the dough to the parchment paper. Spread the tomato paste in a circle in the center of the dough, leaving a 1 inch border. Sprinkle with a pinch of salt, pinch of oregano and pinch of red pepper flakes. Mound the tomato/pesto mixture onto the tomato paste. Spread grated parmesan cheese on top. Fold the border over the filling. Brush the egg mixture over the folded crust. Bake until the crust is nicely browned, 30-40 minutes.
Barley Scones with Strawberry Balsamic Jam
June 16, 2011
Scones are kind of the perfect brunch food. They fulfill the sweet and carby necessity of any brunch, but they aren’t so high maintenance. You can whip them up, stick ’em in the oven and focus on the making the mimosas.
People are so quick to judge scones, though. They’re too dry, or moist, or something to do with not a “tender enough crumb”. Poor scones. They are always picked on. They’re such an easy target. And they’re almost never invited to a party. Which is unfortunate when it fulfills such a huge part of any brunch.
But these scones, these scones are the perfect solution. First, you’re making a homemade jam to fill the inside of the scone, (you’ll get points for impressiveness), which will make the scones incredibly moist. Second, and here’s the secret, they’re made with barley flour. Friends, there are a lot of people that do not know what barley flour is supposed to taste like (sweet and nutty, in case you were wondering), and if you happen to mess these scones up, barley flour can easily take the blame. It is there to take some pressure off the scone, itself. And let’s be honest, even scones need a break from time to time.
But no one will know that it is exactly the barley flour that makes the scones so perfectly delicate and substantial. Bake them perfectly, and you have such dreamy scones that they will never be questioned again.
Barley Scones with Strawberry Balsamic Jam
Strawberry Balsamic Jam (slightly adapted from here)
3 cups fresh strawberries, washed and sliced
1 cup sugar
¼ cup balsamic vinegar
Heat all of the ingredients over medium to medium-high heat, stirring occasionally. Mash the strawberries to incorporate into sugar. Let it continue to cook until it reaches the consistency of a thick honey, about 25 minutes. Let cool completely. Place into refrigerator until ready to use.
Barley Scones (recipe from Good to the Grain)
1 cup + 2 tbsp. barley flour
1 cup all purpose flour
¼ cup dark brown sugar
2 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
1 stick butter
1 egg
½ cup buttermilk
½ cup strawberry balsamic jam
1 tbsp. melted butter
2 tbsp. turbinado sugar
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Spray the parchment paper with cooking spray. Sift together flours, baking powder, baking soda and salt. Crumble in the brown sugar until well incorporated into the dry mixture.
Cut butter into ½ inch pieces and rub into the flour mixture until the butter is still pea sized. Do not overmix. Mix together the egg and buttermilk. Pour into the butter mixture until incorporated. Split dough in half. Shape both of the pieces into 7 inch discs. Place one disc down on parchment paper lined baking sheet. Spread jam on top of the disc, leaving a 1 inch border. Place the second disc on top of jam and let the dough sink in. Brush the melted butter on top of the scones. Sprinkle the sugar on top. Score the scone disc sandwich into 8 pieces (like a pie). Bake for 25-30 minutes until the jam is oozing out and the scone is browned. Take out of the oven and let it cool for 5 minutes. Cut completely through the scored scones.
Cake Pops
June 9, 2011
I know that cake pops are all the rage. They’re all over food blogs, and now coffee shops and bakeries have shown them the love too. I know they’re pretty and all, but I simply don’t get it. I don’t understand the appeal. Is it because it’s a two-bite treat? Is it because it’s sweeter than a normal cake? Is it because it’s on a stick?!
But the thing is, these are exactly the reasons why I don’t understand cake pops. Wouldn’t you just want another cake pop after you eat one just because it’s so small? Wouldn’t you think that it’s slightly excessive to dip a bite of cake, covered in frosting in melted chocolate and then eat it? Isn’t using a fork easier??
This is what I figured out: it doesn’t matter! People like cake pops because they’re just so cool! It’s just a trend right now and just like in other trends (read: shorts with tights), you gotta just go with it – no explanation necessary. Not surprisingly, I bit the bullet and made them. In a big way, I might add. With the help of my artistic sister, who possesses the patience and aesthetic eye that I will never have, I made a cake pop bouquet!
Oh man, the combinations you can do with this! You can have any color of white chocolate coating on the rolled ball of cake! You can try an endless number of cake flavors! You can decorate the cake pop like animals or vegetables or even minerals! The bouquet part has so many choices too! And to top it all off, it just looks pretty. I may not understand the pops, but I’ve become a believer.
Cake Pops
Like I said, there are about a bazillion different combinations you can use for cake pops. I made half batches of a chocolate cake with chocolate frosting, and a pumpkin cake with a buttermilk icing.
The cakes were delicious before they were rolled into pops. I’m not sure about after because I was just too busy staring at my bouquet.
My sister filled an empty vase with styrofoam blocks so that the pops would sit at different levels. Then she filled it with colorful candy and then cut flower petals out of origami paper. She then managed to put a hole right in the center of the flower so it sat right under the cake pop. Impressive, I know. I ate the leftover cake while watching her do all of this.
As for making these cakes into pops, refer to Bakerella, who happens to be the Queen of (cake) Pop(s).
Homemade Cannolis
June 2, 2011
As promised, here it is. Homemade Cannolis. Real, completely from scratch, everything homemade cannolis. Let me be honest and say that it didn’t start out this way. My cousin was celebrating her graduation and she wanted to treat herself to some cannolis. I, of course, told her that I would make her some. By “make,” I obviously meant, buy some premade cannoli shells, get some ricotta from the store, whip some sugar in it, fill the premade shells, and ta da: “homemade” cannolis.
But karma, I tell you. It really comes back to bite you in the butt. I said homemade, and karma made sure that homemade would happen. Turns out that no one sells fresh ricotta these days. (I’m not sure if any of these stores ever sold fresh ricotta, but that’s neither here nor there). And on top of that, our Italian bakery was out of cannoli shells! Has that ever happened?!
But no fear. I turned to the Italian dessert cookbook that my cousin gave me (I think she was giving me a hint long ago to make cannolis), consulted other cannoli recipes, bought all of the supplies I needed and got to work.
Let me start by saying that this was maybe one of the most delectable things to have every come out of my kitchen. But, this is also time consuming. And you need special equipment to make them. But goodness, was I ever proud! I mean, they’re so so delicious, which is why it was so gratifying. And against the odds! I overcame many obstacles to make these! Pushing it? Maybe. But it’s all so tasty and worth it. Good call, karma.
Homemade Cannolis
If you don’t feel like going out to buying your own cannoli equipment, you should buy the cannoli shells (after hoping that your local Italian bakery is not out), but don’t cheat yourself out of this filling. It’s that good. But if you do decide to go the completely homemade route, this is what cannoli forms look like.
Homemade Ricotta (recipe from 101 Cookbooks)
1/2 gallon whole milk
1/2 quart whole milk buttermilk
Coat the bottom of a large heavy-bottom pot with cold water. Combine both milks in the pot. Place over medium high heat. Stir to make sure that it doesn’t set on the bottom. While the milks are heating, place a very thin piece of cloth, or several layers of cheese cloth, on a large colander. Place the colander over a pot. As the milk heats, the curds will begin to separate. Continue to stir and heat until the separated water is almost clear. Take off heat and pour through the cloth, catching all of the curds. Let it drain for several minutes until most of the water has come out. Take both ends of the cloth and tie it on a faucet to let the remaining water drip out. Take out of the cloth and place into a tight-fitted container. Place into refrigerator until ready to use.
Ricotta Filling (adapted from Gale Gand)
2 cups fresh ricotta
2/3 cups sugar
1/4 teaspoon cinnamon
1/4 cup mini chocolate chips
Whip everything except chocolate chips in a food processor until smooth. Fold in chocolate chips and place in refrigerator until ready to use.
Cannoli Shells (adapted from The Italian Dish)
1 cup all purpose flour
2 tablespoons sugar
2 tablespoons cold butter
1 tablespoon distilled vinegar
1 egg
1/4 teaspoon cinnamon
1/4 teaspoon salt
Blend the dough in an electric mixer with dough hook attachment for about 10 minutes on medium low speed. Take out and knead to form a ball. Wrap in plastic wrap and let it chill for about 1 hour.
Preheat oven to 375. Line baking sheets with parchment paper. Take cannoli forms and grease with oil or cooking spray.
Take dough out and roll, using flour as needed, until it is at thin as possible: 1/8 inch thick or thinner. Cut out round shapes, using a biscuit cutter or a glass. Carefully wrap the shapes around the prepared cones until the ends meet. Press the ends down.
Place the forms on the prepared baking sheet, seam side down. Bake for 10-12 minutes, until the form starts pulling away from the dough and it is lightly browned. Using oven mitts, pick up the forms and gently slide the cannoli shell off. Set on a baking rack to cool completely.
To Assemble: Pipe prepared cannoli cream into the prepared shell. Dip both ends into mini chocolate chips.
Cannoli Smores
May 26, 2011
Finally the unofficial start to summer is upon us! This weekend obviously holds a lot of meaning: it’s the start of three full months of relaxation, sunshine and leisure after a lengthy winter and two months of rain. Bring it on. So the recipe that I post pre-Memorial Day weekend must have the same qualities as the actual weekend, of course. But why is it that I forget to take pictures of recipes I try when I’m in full-on summer-fun mode? Can’t blame me, I suppose.
I did make cannolis last week, which were delicious. Incredible, even. But far too labor intensive for the picnics and barbecues that will be occurring this weekend. (But not too labor intensive for the weekend after Memorial Day, so stay tuned). So, instead, I put a spin on the cannolis and created cannoli smores with homemade graham crackers! Yes, that’s a thing.
Think about how brilliant this is: homemade cinnamony graham crackers that are crunchier and more delightful than the store-bought version and represent summer in so many ways, but then are sandwiched with sweet sweet ricotta! You know how crazy I am about the ricotta. Delicious, incredible, and more importantly, relaxed and leisurely. They might even be filled with sunshine! They’re that good. Happy summer to you!
Cannoli Smores
I’m giving a shortcut with the cannoli cream in this recipe (unlike the actual homemade cannoli recipe that will appear next week). But obviously, in a pinch, when, I don’t know, a cocktail is waiting for you on the porch in the 80 degree weather overlooking the beach, you can buy store-bought graham crackers too. I wouldn’t judge. Not this weekend, anyway.
Graham Crackers (adapted slightly from 101 Coobooks)
2 1/2 cups all-purpose flour
1 cup brown sugar, lightly packed
1 teaspoon baking soda
3/4 teaspoon kosher salt
7 tablespoons butter, cut into 1-inch cubes and frozen
1/3 cup honey
5 tablespoons whole milk
2 tablespoons pure vanilla extract
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
In a food processor, or blender, combine the flour, brown sugar, baking soda, and salt. Mix on low to combine. Add the butter and mix on low until the mixture is the consistency of a coarse meal.
In a small bowl, mix together the honey, milk, and vanilla extract. Add to the flour mixture and mix on low until the dough comes together. It will be soft and sticky.
Turn the dough out onto a lightly floured work surface and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours or overnight.
Prepare the topping: In a small bowl, combine the sugar and cinnamon, and set aside.
Divide the dough in half and return one half to the refrigerator. Sprinkle an even layer of flour onto a clean counter and roll the dough into a long rectangle about 1/8 inch thick. Trim the edges of the rectangle to 4 inches wide. Cut into squares of desired size. Gather the scraps together and re roll and repeat steps. Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.
Adjust the oven rack to the upper and lower positions and preheat the oven to 350 degrees.
Mark a vertical line down the middle of each cracker, being careful not to cut through the dough. Using a toothpick or skewer, prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line.
Bake for 25 minutes, until browned and slightly firm to the tough, rotating the sheets halfway through to ensure even baking.
Let cool on a baking rack.
Cannoli Cream (recipe from Epicurious)
2 cups ricotta
3/4 cup powdered sugar
zest of 1 orange, or 2 tbsp. candied orange peel
1 teaspoon vanilla
1/3 cup mini chocolate chips
In an electric mixer, blend together all ingredients except chocolate chips. Fold in chocolate chips and refrigerate.
To assemble: Spread 1-2 tablespoons of ricotta cream to one graham cracker. Sandwich with second graham cracker and dust with powdered sugar.
Photo Credit: Hannah Mellman, photos 1,4,5
Zucchini Ricotta Galette
May 19, 2011
I’m not the biggest fan of zucchini. It’s so overused in the vegetarian options at restaurants. It always a let-down, whether it’s steamed, sauteed, fried, an entree, or a side dish (and it’s been cooked as all of them in the past). It’s disappointing, not exciting, never seasoned well, and frankly, quite boring.
So the surplus of the zucchini and summer squash in the recently reopened farmers markets does not entice me. But what does entice me?? This recipe for a ricotta zucchini tart! Not so much the zucchini part, obviously, but definitely the ricotta. And the mozzarella, and the parmesan and the garlic oil. Mmm.
I’m happy to report that due in part to my laziness in not wanting to be creative, and in part to my grocery store not having nice looking eggplants, I begrudgingly used zucchini and loved it. It’s the simplicity (or, blandness, let’s not kid ourselves) of the zucchini that I despise so much that works beautifully with all of the other components. No, really. I’m sure that other vegetables would work, but it’s the balance of the cheese to the vegetables that is key here. Delish. Zucchini and summer squash, I’m coming back for you. For this tart only.
Zucchini Ricotta Galette (adapted from Smitten Kitchen)
Crust
3/4 cup whole wheat flour
1/2 cup all purpose flour
2 teaspoons fresh lemon juice
1/2 cup yogurt
1/4 teaspoon salt
1/4 cup oil
Mix all of the ingredients together. Roll into a ball and wrap in plastic wrap. Flatten out to form a disc. Place in the refrigerator for at least one hour.
Filling
2 zucchinis, or summer squash, sliced in 1/4 inch thickness
3/4 cup ricotta cheese
1/2 cup mozzarella, shredded
1/2 cup parmesan, shredded
2 garlic cloves, minced
1.5 tablespoons olive oil
1 tablespoon slivered basil leaves
Spread the zucchini on a double layer of paper towels. Sprinkle with salt. Let it sit for 30 minutes, and then gently blot the zucchini dry. While waiting for the zucchini, mix together the minced garlic with the olive oil and set aside. Mix together ricotta, mozzarella and parmesan cheeses. Add a teaspoon of the garlic oil and set aside.
Preheat oven to 400 degrees. Line baking sheet with parchment paper. Roll out the refrigerated dough to a 12 inch round. Place onto the baking sheet. Spread the cheese/garlic mixture onto the dough, leaving a two inch border. Lay the zucchini on the ricotta filling. Drizzle the remaining garlic oil on top of the zucchini. Fold over the border over the filling, pleating and pressing to make it secure. Bake for 35-40 minutes, until the crust is nicely browned and the filling is bubbly. Take it out of the oven and sprinkle basil leaves on top. Let the tart sit for 5 minutes and then slice.
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