Zucchini Ricotta Tart for 6 Slices

Instructions:

1. Use a mandoline or peeler to slice the zucchini into thin, long ribbons.
2. Toss the zucchini ribbons with 1 tsp (5g) of flaky sea salt in a bowl and let them sit for 30 minutes to release excess moisture.
3. Pat the zucchini ribbons thoroughly dry with paper towels until they feel tacky.
4. Pulse 1½ cups (190g) all-purpose flour and ½ tsp (3g) salt in a food processor, then add ½ cup (115g) cold cubed butter and pulse until the mixture looks like coarse crumbs.
5. Slowly add 4 tbsp (60ml) ice-cold water until the dough just holds together.
6. Press the dough evenly into the bottom and sides of a 9-inch tart pan, prick the bottom with a fork, and chill in the refrigerator for 15 minutes.
7. In a medium bowl, fold together 15 oz (425g) drained ricotta, 1 tbsp (15ml) lemon juice, 1 tbsp (6g) lemon zest, 2 tbsp (8g) chopped thyme, ¼ tsp (1.5g) salt, and ¼ tsp (1.5g) black pepper until smooth.
8. Spread the ricotta cream evenly over the chilled pastry base, leaving a 0.5 inch border around the edge.
9. Arrange the dried zucchini ribbons on top of the ricotta in an overlapping fan pattern.
10. Drizzle the zucchini with 2 tbsp (30ml) extra-virgin olive oil and sprinkle with a pinch of black pepper.
11. Bake at 375°F (190°C) for 25 minutes or until the crust edges are deep golden and the zucchini is tender.
12. Garnish with 1 tbsp (3g) chopped fresh parsley immediately after removing from the oven.