Rustic Zucchini & Ricotta Tart

Step 1

Preheat the oven to 350°F. Chop the room-temperature butter into small pieces.

Step 2

To make the dough, add the butter & flour to a mixing bowl. Mix them together with your fingers until the dough forms a crumbly texture.

Step 3

Add the egg yolk & a splash of water. Mix with your hands. Add another splash of water until the dough comes together into a ball. Set aside.

Step 4

Wash & chop the zucchini & yellow squash into rounds.

Step 5

Heat a drizzle of oil in a pan over medium heat. Add the zucchini & yellow squash. Cook, stirring for 5 min.

Step 6

In a small bowl, mix together the ricotta, chopped mint (optional), salt & pepper.

Step 7

Add a bit of water to the zucchini & squash. Reduce the heat to low, cover & simmer for 5 min.

Step 8

Roll out the dough onto a parchment-lined baking sheet.

Step 9

It should form a rustically round circle about 1/4 inch thick.

Step 10

Spread the ricotta over the dough, leaving a border around the edges.

Step 11

Add some dried rosemary to the cooked zucchini & squash. Then pour the mixture over the ricotta.

Step 12

Sprinkle chopped scallions over top.

Step 13

Use the parchment paper to fold in the edges of the tart. Top with a drizzle of olive oil.

Step 14

Bake for 30 min. Enjoy!