Zucchini Tart | RICARDO

Ingredients

• 1 cup (150 g) unbleached all-purpose flour
• ¼ cup (20 g) fresh Parmesan cheese, finely grated
• 2 tbsp basil leaves, finely chopped, plus more for serving
• ¼ tsp salt
• ⅓ cup (75 g) cold unsalted butter, diced
• 3 tbsp (45 ml) ice water
• 4 zucchini, cut lengthwise on a mandoline into slices 1/8 inch (3 mm)
• 1 tbsp (15 ml) olive oil
• 1 cup (250 ml) labneh (see note)
• 1 lemon, zest finely grated
• ¼ tsp red pepper flakes