Ricotta, Zucchini and Cherry Tomato Tart with Buckwheat 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.
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.
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.
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.
Ricotta, Zucchini and Cherry Tomato Tart with Buchwheat Olive Oil Crust
Category: Appetizers & snacks, Tarts & quiches, Vegetarian
100g buckwheat flour
1 teaspoon salt
60ml olive oil
120ml cold water
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.
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
8-10 cherry tomatoes, quartered
2 tablespoons olive oil
freshly ground pepper
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.