Zucchini and Ricotta Tart

Inspired from Smitten Kitchen


For the pastry:
- 1,5 cup spelt flour
- a pinch of salt
- 8 tbsp softened butter
- 1/4 cup sour cream
- 2 tsp fresh lemon juice
- 1/4 cup water

For the filling:
- 1 large or 2 small zucchinis
- 1 tbsp olive oil
- 4 garlic clove, minced
- 1 cup Ricotta cheese
- 1/4 cup Parmesan cheese
- 1 tbsp basil leaves

Put all the ingredients into the stand mixer and let it combine all the ingredients into the pastry.
Then place the pastry into the fridge for an hour.

Slice zucchinis and put them into a large bowl. Sprinkle them with salt and let drain for 30 minutes. After 30 minutes dry zucchini with paper towels before using.

In a separate bowl, mix the ricotta and parmesan together. And in a little bowl or a cup mix olive oil and minced garlic cloves together.

Preheat the oven to 400F/200C. On a floured work surface, roll the dough out into a square. Transfer to an baking sheet (covered with parchment paper) Spread the ricotta mixture evenly over the pastry. Shingle the zucchini attractively on top of the ricotta and drizzle with olive oil and garlic.

Bake until the tart is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with basil then slide and serve.

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