Zucchini and Ricotta Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">400g ricotta cheese</li><li class="ingredients-single-item">2 medium eggs</li><li class="ingredients-single-item">50g Parmesan cheese, grated, plus extra for topping</li><li class="ingredients-single-item">2 tbsp fresh thyme leaves (or 1 tbsp dried mixed herbs)</li><li class="ingredients-single-item">Zest of 1 lemon</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li><li class="ingredients-single-item">3-4 medium zucchini (about 500g)</li><li class="ingredients-single-item">1 tbsp extra virgin olive oil</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Baking paper</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Vegetable peeler or mandoline</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Make the pastry by placing the flour and salt in a large bowl. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. Working with cold butter is crucial as it creates pockets of fat that will melt during baking, creating a flaky, tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the ice-cold water, one tablespoon at a time, and mix with a knife until the dough just comes together. The dough should be slightly crumbly but hold together when pressed. Form into a disc, wrap in cling film, and refrigerate for at least 30 minutes. Chilling relaxes the gluten and firms up the butter, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C. Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, creating a circle large enough to line your tart tin with some overhang. Carefully transfer the pastry to the tin, pressing it gently into the corners. Trim the excess, leaving a small overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the pastry case with baking paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5-7 minutes until the base is lightly golden but not fully cooked. This partial baking ensures your crust won't become soggy when filled.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry is baking, prepare the zucchini by trimming the ends and using a vegetable peeler or mandoline to create long, thin ribbons. Place the ribbons in a colander, sprinkle with a little salt, and let them stand for 15 minutes. This draws out excess moisture, preventing a watery tart.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a medium bowl, mix together the ricotta, eggs, grated Parmesan, thyme leaves, lemon zest, minced garlic, salt, and pepper until well combined. The eggs act as a binding agent, helping the filling set while baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pat the zucchini ribbons dry with paper towels. Spread the ricotta mixture evenly over the par-baked tart shell. Arrange the zucchini ribbons in an attractive pattern on top, slightly overlapping them and gently curling some for height and visual interest.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Brush the zucchini lightly with olive oil and sprinkle with additional Parmesan cheese and freshly ground black pepper. The olive oil helps the zucchini to brown beautifully on top.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake the tart in the preheated oven for 25-30 minutes until the filling is set and the top is golden brown. The tart is done when the center is just set but still has a slight wobble - it will continue to firm up as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the tart to cool in the tin for at least 15 minutes before removing. This resting time allows the custard to fully set and makes it easier to slice cleanly. Serve warm or at room temperature with a crisp green salad. This tart keeps well in the refrigerator for up to 3 days and can be gently reheated in a low oven before serving.</li></ol>