Three Cheese Zucchini Tart

Difficulty:

1/5

Yield: 6 servings

Zucchini shines in this easy-to-make, quick-to-bake, savory tart. With a cheesy filling surrounded by a flakey crust, it’s a great dinner option for busy nights. It’s quick to prepare and takes only 20 minutes to bake.

Ingredients:

Pie crust:

1 tart pan 9 inch (22.8cm) with removable bottom
1 cup 250 grams all-purpose flour
1 teaspoon (5ml) salt
¼ cup (60ml) olive oil
½ cup (125ml) cold water

Filling:

1 cup (250ml) ricotta cheese
½ tablespoon (7.5ml) honey
1 egg lightly beaten
¼ cup (60ml) mozzarella cheese, grated
¼ cup (60ml) parmesan cheese, grated
2 teaspoons (10ml) fresh thyme leaves
2 teaspoons (10ml) roasted garlic
Zest and juice from 1 lemon
2 medium zucchini yellow and green, washed
Drizzle of olive oil
1 teaspoon (5ml) kosher salt

Method:

For tart dough:

Preheat oven to 350F (176.6°C)

Combine the flour, salt in a medium mixing bowl. Add the oil and mix it in with a fork.

Add the water, mix with the fork until it is absorbed, then knead lightly just until the dough comes together.

Wrap dough and allow to rest in the refrigerator for 20 minutes.

Turn the dough out on a lightly floured work surface. Sprinkle a little flour and roll dough out into a circle large enough to fit your tart pan. Turn the dough by 45 degrees (1 quarter of a circle) every time you roll the pin back, adding a little more flour underneath and on the dough if and when it seems to be sticking. Avoid overworking the dough.

Transfer the dough carefully into the prepared pan and line it evenly. Trim the excess dough. Place the tart in the refrigerator for 30 minutes.

Remove tart prick all over with the tines of a fork. (This will help your crust cook evenly and prevent bubbles). Cover with foil and fill with pie weights.

Place in preheated oven for 15-20 minutes or until crust is set without browning.

Remove tart and allow to cool.

For filling:

Preheat oven to 350F (176.6°C)

In a medium bowl mix together the ricotta, honey, egg, mozzarella and parmesan cheese.

Add the thyme lemon zest and lemon juice, roasted garlic and season with salt and pepper.

Using a mandolin slice the zucchini into thin rounds (1/8 inch) (.31cm). Place in a colander and sprinkle with 1 teaspoon (5ml) kosher salt. Allow to sit for 5 minutes.

Gently squeeze out the excess water from zucchini keeping the round disk shape intact. Toss the zucchini with a drizzle of olive oil.

Fill the pre-baked tart shell with filling.

Layer all the zucchini in an overlapping spiral pattern alternate with yellow and green.

Drizzle the top of the tart with a little olive oil and season with salt and pepper.

Place tart in the preheated oven for 20-25 minutes or until filling is set.

Remove from oven and allow to set for 5 minutes before slicing. The tart may be served at room temperature as well.