Lasagna Tart Recipe

How to make it

---

• Preheat your oven to 375F degrees, and place a rack in the middle.
• Oil a 10-inch tart pan and set aside.
• Start by tossing the sliced zucchini with the salt in a medium bowl.
• Transfer the zucchini to a colander and let it drain while you make the tart shell and tomato sauce.
• To make the tart shell combine the flour, salt, and lemon zest in a large mixing bowl.
• Drizzle the olive oil over the flour and stir that in as well.
• Drizzle the cold water over the flour and mix with a fork just until it is absorbed.
• Knead one or twice - just until the dough comes together into a ball.
• On a lightly floured surface use a rolling pin to roll the dough into a circle roughly 13-inches across.
• Ease the pastry into your tart pan and press it into the corners and up the sides without stretching the dough.
• Trim away any excess dough, and place the pan in the refrigerator for at least thirty minutes.
• When the dough is done resting, prick the crust with a fork a few times.
• Now line the pastry with parchment paper and fill the tart with pie weights.
• Bake for 15 minutes.
• Carefully remove the paper and pie weights, then toast the tart crust in the oven for another five minutes or so before transferring it to a rack to cool.
• Leave the oven on, but dial it down to 350F.
• In the meantime, you can make the sauce.
• Stir the garlic, olive oil, red pepper flakes, and salt together in a small, cold saucepan.
• Turn the heat to medium-high and cook until the garlic starts to sizzle just a bit.
• Stir in the crushed tomatoes, bring to a simmer, cook the sauce down a bit, 10 minutes or so, then remove from heat.
• When you are ready to assemble the tart, use a spatula to spread half of the ricotta cheese across the base of the tart shell.
• Now spoon about half of the sauce over the ricotta and arrange half of the zucchini in a single layer on top of the sauce .
• If your zucchini is still quite wet, press it into some paper towels.
• I use my fingers for this next part.
• After spooning the remaining ricotta over the zucchini, push it around a bit with your fingers so that it forms a layer.
• Arrange another layer of zucchini and finish with the remaining sauce.
• You want the filling to nearly, but not quite fill the pan.
• Place the tart on a rimmed baking sheet - in case you end up with an overflow - and bake for roughly 40 minutes or until the tart is cooked through.
• Remove and let cool for 10 minutes before serving.
• Dust the top with Parmesan Cheese