Zucchini Ricotta Tart A Taste of Italian Summer - Crock Recipes

Ingredients

• 1 1/4 cups (150g) all-purpose flour, plus more for dusting
• 1/2 teaspoon (3g) salt
• 1/2 cup (113g) unsalted butter, very cold, cut into cubes
• 1/4 cup (60ml) ice water
• 2 medium zucchini (about 1 pound / 450g total), thinly sliced
• 1 tablespoon (15ml) olive oil
• 1/4 teaspoon (1g) black pepper
• 15 ounces (425g) whole milk ricotta cheese, drained well
• 1 large egg
• 1/4 cup (20g) grated Parmesan cheese
• 1/4 cup (about 10g) chopped fresh basil
• 1/4 cup (about 10g) chopped fresh mint
• 1 tablespoon (15ml) lemon juice
• 1 teaspoon (5ml) lemon zest
• 1 large egg yolk
• 1 tablespoon (15ml) milk