Ep. 14 - Roasted Garlic, Tomato & Zucchini Tart

All the Instagram accounts I follow were posting images of giant colorful heirloom tomatoes, so I had to jump on the trend and do the same. You could replace the zucchini and tomatoes with any vegetables you desire, but I do love the combination of juicy tomatoes and ricotta (it basically is pizza).

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INGREDIENTS
Tart Crust
• 150g All-purpose flour
• 1/2 Tsp salt
• 113g (8 Tbsp) cold unsalted butter cut into ½ in cubes
• 60 ml cold water

Filling
• 2 Medium Heirloom Tomatoes
• 1 Zucchini
• 4 Garlic Cloves
• 255g ricotta (drain extra liquid with a cheesecloth)
• 30ml olive oil
• Salt
• 1 egg
• 45g Parmesan (grated)
• Basil for garnish

RECIPE
• Preheat oven to 400°F

• Make all-butter crust:
• Whisk flour and salt in a bowl; work cold butter into flour using
fingers to pinch the butter cubes into flat disks; make sure each cube
has been pressed at least once and be sure to leave large pea-sized
pieces.
• Drizzle in ice water and stop adding water when dough starts to
come together. Pour mixture out onto a generously flour surface and
roll out into a long rectangle. Fold the dough into thirds, rotate 90°
and repeat the tri-fold.
• Wrap the dough and refrigerate for at least 30 minutes.

• For the filling:
• Slice zucchini into ⅛in thick disks and tomatoes into ¼in slices. Lay
out vegetables on a plate and sprinkle with salt to draw excess water
out. Leave for 20 minutes and blot with paper towel.
• Meanwhile, crush garlic cloves with the flat-side of a knife but do not
remove the peel. Toss the cloves into a pan with olive oil until the
garlic has developed a golden (but not burnt) color. Remove the
garlic and oil in a bowl to let cool.
• In a separate bowl, combine ricotta, parmesan, salt, pepper, egg, and
softened garlic (discard the peel). Mix until everything is
incorporated.
• Roll out the crust ¼in thick into a 9in tart pan with a removable
bottom, leaving the edges untrimmed. Fill with ricotta mixture and
then layer vegetables on top. Make sure it is an even layer to ensure
even cooking.
• Bake for 25-30 minutes. Top with basil and drizzle with remaining
garlic oil.