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">1 large egg</li> <li class="ingredients-single-item">2-3 tbsp ice-cold water</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">350g ricotta cheese</li> <li class="ingredients-single-item">100g Parmesan cheese, finely grated</li> <li class="ingredients-single-item">2 large eggs</li> <li class="ingredients-single-item">2 tbsp fresh thyme leaves</li> <li class="ingredients-single-item">1 lemon, zested</li> <li class="ingredients-single-item">Salt and freshly ground black pepper</li> <li class="ingredients-single-item">For the topping:</li> <li class="ingredients-single-item">3-4 medium zucchini (about 500g total)</li> <li class="ingredients-single-item">2 tbsp olive oil</li> <li class="ingredients-single-item">1 tsp fresh thyme leaves</li> <li class="ingredients-single-item">1/2 tsp flaky sea salt</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable base</li> <li class="equipment-single-item">Food processor (optional for pastry)</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Baking beans or rice</li> <li class="equipment-single-item">Mandoline or vegetable peeler</li> <li class="equipment-single-item">Baking paper</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> To make the pastry, place the flour, butter and salt in a food processor and pulse until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the flour and salt using your fingertips. The cold butter creates small pockets of fat that will produce a flaky texture when baked. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Add the egg and 2 tablespoons of ice-cold water, pulsing or mixing with a knife until the dough just comes together. If needed, add the remaining tablespoon of water. The dough should be moist enough to hold together but not sticky. Be careful not to overwork the dough, which would develop gluten and make your pastry tough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up, ensuring your pastry will be tender and flaky. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Preheat your oven to 180°C (160°C fan/gas mark 4). On a lightly floured surface, roll out the pastry to about 3-4mm thickness, creating a circle large enough to line your tart tin with some overhang. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Carefully transfer the pastry to the tin, gently pressing it into the fluted edges. Trim any excess leaving a small overhang to allow for shrinkage. Prick the base all over with a fork (this prevents air bubbles), then line with baking paper and fill with baking beans or rice. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Blind bake the pastry for 15 minutes, then remove the paper and beans and bake for a further 5-7 minutes until the base is lightly golden. The initial blind baking with weights prevents the pastry from puffing up, while the second bake without weights ensures a crisp base that won't become soggy when filled. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> While the pastry is baking, prepare the zucchini. Using a mandoline or vegetable peeler, slice the zucchini lengthwise into thin ribbons. Place them in a colander, sprinkle with a little salt, and let them sit for 15 minutes. This draws out excess moisture, preventing a soggy tart. After 15 minutes, pat the ribbons dry with paper towels. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> For the filling, combine the ricotta, grated Parmesan, eggs, thyme leaves, lemon zest, and a good pinch of salt and pepper in a bowl. Mix well until smooth and creamy. The eggs act as a binder while the lemon zest brightens the rich, creamy flavors. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> When the pastry case is ready, reduce the oven temperature to 170°C (150°C fan/gas mark 3). Spread the ricotta mixture evenly into the pastry case. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Arrange the zucchini ribbons over the filling in an attractive pattern - you can curl them into roses or layer them in concentric circles or waves. The key is to arrange them loosely to allow some steam to escape during baking. Brush the zucchini with olive oil and sprinkle with the remaining thyme leaves and flaky sea salt. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Bake the tart for 30-35 minutes until the filling is set and the zucchini is tender with caramelized edges. 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 12</h4> Allow the tart to cool in the tin for 10 minutes before carefully removing. This resting period allows the filling to set properly, making it easier to slice cleanly. Serve warm or at room temperature for the best flavor. The tart can be made up to a day ahead and refrigerated - simply bring to room temperature before serving. </li> </ol>