Zucchini and four cheese tart Recipe | Home Beautiful

Ingredients

• Filling
• 300g ricotta
• 1 cup (70g) finely grated vintage cheddar
• 1 egg
• 1 tsp chopped lemon thyme leaves
• 1 tsp sea salt flakes
• Cracked black pepper, for seasoning
• 75g goats cheese
• 2 (250g) medium green zucchini
• 2 (200g) small white zucchini
• Olive oil cooking spray
• Tart shell
• 1½ cups wholemeal plain flour, plus extra for dusting
• 150g unsalted butter, chilled, cubed
• ⅓ cup grated parmigiano reggiano stravecchio
• 1 egg yolk
• 2 tbsp chilled water