Zucchini Ricotta Tart A Taste of Italian Summer Zucchini Recipes

Instructions:

1. Make the Pastry Dough: Combine flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough just comes together. Flatten into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
2. Prepare the Zucchini: Toss sliced zucchini with olive oil, salt, and pepper.
3. Make the Ricotta Filling: In a bowl, combine ricotta, egg, Parmesan, basil, mint, lemon juice, and lemon zest. Mix well.
4. Preheat Oven: Preheat oven to 375°F (190°C).
5. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
6. Line the Tart Pan: Carefully transfer the dough to the tart pan, pressing it into the bottom and up the sides. Trim any excess dough.
7. Blind Bake (Optional): For a crispier crust, blind bake the tart shell: Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment, and bake for another 5 minutes.
8. Assemble the Tart: Spread the ricotta filling evenly over the bottom of the tart shell. Arrange the zucchini slices in an overlapping pattern on top of the ricotta filling.
9. Egg Wash (Optional): Brush the edges of the crust with egg wash for a golden brown finish.
10. Bake the Tart: Bake for 45-50 minutes, or until the crust is golden brown and the filling is set and lightly golden.
11. Cool & Serve: Let the tart cool on a wire rack before slicing and serving.