Rosie Daykin | Zucchini Ricotta Tart

Easily one of my favorite summer cookbooks — Rosie Daykin The Side Gardener — it's the perfect pairing with fresh summer produce. This zucchini ricotta tart is perfect for a light lunch, a beautiful addition to an entertaining menu, or an easy dinner. It’s light, fresh, and delicious—and just as enjoyable to make as it is to eat..

Zucchini Ricotta Tart

Makes 4 to 6 Servings

10x14 inch puff pastry about 3mm thick

1 tablespoon butter

2 large shallots, finely chopped

Sprinkle of sugar

Sprinkle plus 1/2 teaspoon salt

Sprinkle plus 1/2 teaspoon pepper

1 + 1/2 cups ricotta cheese

Zest of 1 lemon

1 tablespoon lemon juice

2 medium zucchini, sliced 3mm thick

1 tablespoon olive oil

1 tablespoon fresh thyme leaves

1 egg, slightly beaten

Preheat the oven to 400 F/ 200C. Line a baking sheet with parchment paper. Place the puff pastry on the baking sheet and use a small knife to score a 1 inch border around the edge, making sure not to cut right through the pastry. This will create a lovely puffed crust for the tart.

In a small frying pan over medium-high heat, melt the butter. Add the chopped shallots, a sprinkle of sugar, and a dash of salt and pepper. Cook the shallots until they begin to brown, adjusting the heat to ensure they don't burn. Continue to cook them until they are very soft and evenly golden brown, about 10 minutes. Set aside to cool.

In a food processor place the ricotta cheese, goat cheese, lemon zest, lemon juice and 1/2 teaspoon each of salt and pepper. Blend on high until creamy and smooth.

* I've always just whipped it all together in a bowl :)

Place the zucchini slices in one layer across several sheets of paper towel. Sprinkle with salt and allow them to sit for several minutes to release some of their moisture. Lay more paper towel atop the slices and gently roll them up. Give them a little sqeeze to again remove as much extra liquid as possible and set aside.

Spread the caramelized shallots evenly within the border of the puff pastry, top with the whipped ricotta and then lay the zucchini slices in overlapping rows on top.

Finish with a little more salt and pepper, a drizzle of olive oil, and a sprinkle of fresh thyme. Use a pastry brush to lightly coat the border with the beaten egg. Bake the tart for 25 to 30 minutes, until it is puffed and golden.

Enjoy!