Lasagna TartFrom midgelet 7 years ago
- 2 medium zucchini, sliced into very very thin coins shopping list
- scant 1 teaspoon fine grain sea salt shopping list
- Tart Crust shopping list
- 2 cups whole wheat pastry flour shopping list
- 1 teaspoon fine grain sea salt shopping list
- zest of one lemon shopping list
- 1/4 cup olive oil shopping list
- scant 1/2 cup cold water shopping list
- tomato sauce shopping list
- 3 cloves garlic, minced shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- scant 1 teaspoon red pepper flakes shopping list
- pinch of salt shopping list
- 1 14-ounce can crushed tomatoes shopping list
- 1 1/2 cups ricotta cheese shopping list
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
The Cookmidgelet Eastern, USA
The Rating2 people
wonderful post great recipe thanks high5momo_55grandma in Mountianview loved it