Zucchini Ricotta Tart My Familys Favourite Summer Tart

Ingredients

• 1 1/2 cups (190g) all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water
• 1 1/2 pounds (680g) zucchini, about 2 medium, thinly sliced into ribbons
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 15 ounces (425g) whole milk ricotta cheese, drained
• 1/2 cup (50g) grated Parmesan cheese
• 1 large egg, lightly beaten
• 1/4 cup (about 10g) fresh basil leaves, chopped
• 1/4 cup (about 10g) fresh mint leaves, chopped
• Zest of 1 lemon
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper to taste
• 1 tablespoon milk or cream for brushing (optional)
• Sesame seeds, for garnish (optional)