Ingredients:
- 1 1/2 cups (190g) all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, cold and cubed
- 1/4 cup (60ml) ice water
- 1 1/2 pounds (680g) zucchini, about 2 medium, thinly sliced into ribbons
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 15 ounces (425g) whole milk ricotta cheese, drained
- 1/2 cup (50g) grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/4 cup (about 10g) fresh basil leaves, chopped
- 1/4 cup (about 10g) fresh mint leaves, chopped
- Zest of 1 lemon
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper to taste
- 1 tablespoon milk or cream for brushing (optional)
- Sesame seeds, for garnish (optional)
Instructions:
- Make the Crust: Combine flour and salt in a food processor or large bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- Prepare the Zucchini: Toss zucchini ribbons with olive oil, minced garlic, salt, and pepper. Sauté in a large skillet over medium heat until slightly softened but still firm, about 3-5 minutes. Drain any excess liquid.
- Make the Filling: In a large bowl, combine ricotta cheese, Parmesan cheese, egg, basil, mint, lemon zest, lemon juice, salt, and pepper. Mix well.
- Assemble the Tart: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer to the tart pan, pressing into the bottom and up the sides. Trim any excess dough.
- Fill the Tart: Spread the ricotta mixture evenly over the bottom of the tart shell. Arrange the zucchini ribbons attractively over the ricotta filling.
- Bake: Brush the crust with milk or cream (optional) and sprinkle with sesame seeds (optional). Bake in a preheated oven at 375°F (190°C) for 45-50 minutes, or until the crust is golden brown and the filling is set.
- Cool and Serve: Let the tart cool slightly before removing from the pan. Serve warm or at room temperature.