Ricotta, Zucchini and Cherry Tomato Tart with Buckwheat Olive Oil Crust

Ricotta, Zucchini and Cherry Tomato Tart with Buckwheat Olive Oil Crust

Ricotta, Zucchini and Cherry Tomato Tart with Buchwheat Olive Oil Crust

I am aware that this may not be the most seasonal recipe right now. But it will be sooner or later! And it will taste ten times better then, which is quite fabulous considering it tasted pretty awesome to start with.

Ricotta, Zucchini and Cherry Tomato Tart with Buchwheat Olive Oil Crus

Both zucchini and cherry tomatoes are summer vegetables, but are widely available throughout the year, making our vegetable stands more colorful and versatile. One cannot live on cabbage, kale and leeks alone during the long winter months. Especially not if you’re yearning for long and warm summer days, like I do.

Ricotta, Zucchini and Cherry Tomato Tart Before Baking

The beauty of this simple tart is built on layers of flavors and texture. The earthiness and nuttiness of the crust contrasts wonderfully with the creaminess and lightness of the filling. Zucchini and tomatoes bring a touch of freshness and sweetness to the story, rounding up the flavors so well.

Ricotta, Zucchini and Cherry Tomato Tart with Buchwheat Olive Oil Crust

Buckwheat is rapidly becoming one of my favorite flours. I tend to put it anywhere and everywhere these days. I love how it brings a rustic feel to any dish, but above all, elevates the flavor to a whole another level.

with Buchwheat Olive Oil CrustRecept na hrvatskom

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Ricotta, Zucchini and Cherry Tomato Tart with Buchwheat Olive Oil Crust

Yields one 24cm tart
Prep time:
Cook time:
Total time:
Difficulty: Intermediate

Category: Appetizers & snacks, Tarts & quiches, Vegetarian
Buckwheat olive oil crust is not as flaky and crumbly as the all-butter crust, but has a lovely depth of flavor and kind of a rustic feel. It’s also quite light , which is perfect for those watching their weight. The secret is not to overwork the dough, or it will become tough. The dough doesn’t need to rest before rolling, which makes the process shorter. To make your life even simpler, you can make both the dough and ricotta filling the night before. Roll the dough, put it into the tart pan and then bake the next day. Take the filling out of the refrigerator an hour before baking, so it reaches room temperature. Pour it into the half-baked crust and you’re done in no time.
For the buckwheat olive oil crust:
Ingredients
150g all-purpose flour
100g buckwheat flour
1 teaspoon salt
60ml olive oil
120ml cold water
Directions
Preheat the oven to 180°C. Butter a 24cm tart pan and set aside.
Combine the flours and salt in a medium mixing bowl. Add the oil and mix it in with a fork. Finally, add the water, mix with the fork until it is absorbed, then knead lightly until the dough comes together into a ball. Don't overwork it.
Turn the dough out on a lightly floured work surface and roll it out into a circle large enough to fit your tart pan. Transfer and press the dough gently with your fingers into the bottom and sides of the tart pan. Prick the bottom of the crust with a fork and refrigerate for 15 minutes. Remove from refrigerator and blind bake for 10 minutes.
For the ricotta filling:
Ingredients
250g ricotta cheese, strained
180g sour cream
2 garlic cloves, minced
1/2 red chili, finely chopped
3 tablespoon freshly grated Parmesan cheese
1 tablespoon chopped fresh basil
1/4 teaspoon sea salt
some freshly ground black pepper
1 egg
Directions
Combine the ricotta, sour cream, garlic, chili and Parmesan cheese in a medium mixing bowl. Add basil, salt and pepper. Taste and adjust the seasoning if necessary. Finally, add one egg and mix until combined.
For the zucchini and cherry tomato topping:
Ingredients
1 medium zucchini, thinly sliced
8-10 cherry tomatoes, quartered
2 tablespoons olive oil
freshly ground pepper
Directions
Combine the zucchini and tomatoes in a bowl, season with pepper and drizzle with olive oil. Mix gently with your hands, making sure all of the vegetables are coated.
Pour the filling into the half-baked crust and arrange zucchini and tomatoes on top. Bake for 20-25 minutes or until the vegetables are golden and the crust golden-brown. Remove from oven and let it cool 5 minutes before slicing. Serve with some arugula on the side.

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