Zucchini Ricotta Tart A Taste of Italian Summer Zucchini
Looking for delicious zucchini recipes This Zucchini Ricotta Tart with Lemon Herbs is a showstopper Creamy zesty and bursting with flavour Get the recipe
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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
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