Rustic Zucchini & Ricotta Tart

recipe

• Step 1
  Preheat the oven to 180°C. Remove the butter from the fridge before you begin so that it is room temperature. Chop into small cubes.
• Step 2
  To make the dough, add the butter and flour to a mixing bowl and rub together using your fingers until you get a sandy texture.
• Step 3
  Next add the egg yolk and 50 ml of water, mix and shape into a ball. Set aside.
• Step 4
  Wash and chop the zucchini into rounds.
• Step 5
  Add some olive oil and the zucchini to a hot pan. Cook on high heat for 5 minutes, stirring regularly.
• Step 6
  Meanwhile, mix: the ricotta, chopped mint, salt and pepper.
• Step 7
  Once the zucchini are golden, add a bit of water, then cover and leave to cook for 5 mins.
• Step 8
  Meanwhile, place the pastry on a sheet of parchment paper and roll it out using a rolling pin.
• Step 9
  Shape into a circle with around 0.5 cm thickness.
• Step 10
  Put the dough onto a baking tray. Spread on the ricotta, up to 5cm from the edge.
• Step 11
  Once the zucchini are cooked, season and add the rest of the herbs, mix well and add on top of the ricotta.
• Step 12
  Optional: Add the chopped scallions, if you have any, spreading them evenly over the vegetables.
• Step 13
  Fold the tart edges inwards. Add a splash of olive oil.
• Step 14
  Bake for 30 mins. Enjoy!