Zucchini Tart with Fresh Ricotta Cheese & Lemon Zest by Judith Leclerc

Ingredients

Rough Puff Pastry

250g flour

Pinch of salt

150g cold butter

125g ice water

Filling

2/3 zucchinis

50g parmesan cheese

50g pistachios

Fresh ricotta

Lemon

2 garlic cloves

Zaatar

Olive oil

Fresh mint

Making The Dough

Make the dough ahead of time — ideally the day before, or at least 2 hours in advance.
Sieve the flour and salt into a large bowl.
Dice the butter into ½ cm cubes and place it in the freezer for 5–10 minutes to chill.
Using just the tips of your fingers, lightly rub the cold butter into the flour until the mixture resembles fine breadcrumbs.
Gradually add the cold water, mixing with a fork until a dough begins to form.
Turn the dough out onto a floured surface. Roll it into a thick strip, then fold each end toward the center to create three layers.
Press the edges together, give it a half turn, and roll it out again. Repeat this process three times.
Wrap the dough in plastic wrap and refrigerate.

Assemble The Tart

Preheat the oven to 200°C (390°F).
Place the ricotta in a bowl and season with salt, olive oil, and lemon zest. Set aside to infuse.
In a food processor, blitz the Parmesan and pistachios into a fine powder.
Using a mandolin, slice the zucchinis and garlic thinly. Toss them in a bowl with a generous drizzle of olive oil and a pinch of salt.
Roll out the chilled dough thinly and evenly onto a floured baking sheet.
Sprinkle the Parmesan–pistachio mix over the dough, leaving a 2 cm border.
Layer the zucchini slices over the top, like overlapping fish scales. Tuck in a garlic slice here and there.
Fold the edges of the dough inward to form a rustic border.
Drizzle a bit more olive oil over the top!
Bake for about 35 minutes, until golden and crisp.
Let the tart cool slightly.
Finish with a sprinkle of zaatar, fresh mint, and dollops of the infused ricotta.

Serve and enjoy!

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Zucchini Tart with Fresh Ricotta Cheese & Lemon Zest by Judith Leclerc

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