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Ingredients

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

Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    wonderful post great recipe thanks high5
    Was this review helpful? Yes Flag

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