Zucchini Ricotta Tart My Familys Favourite Summer Tart
This Zucchini and Ricotta Tart is summer on a plate Easy courgette tart with lemon herbs My secret Sautéing the zucchini first Get the recipe now
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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
- freshly ground black pepper
- 1 tablespoon milk or cream for brushing (optional)
- Sesame seeds, for garnish (optional)
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