Zucchini and Ricotta Tart

Instructions

1. Prepare the zucchini
   Thinly slice the zucchini into rounds about 3mm thick. Place in a colander, sprinkle with 1/2 teaspoon of salt and let sit for 15 minutes to draw out excess moisture. Pat dry thoroughly with paper towels.
2. Prepare the filling
   In a large bowl, combine the ricotta, eggs, grated Parmesan, chopped herbs, minced garlic, lemon zest, olive oil, remaining salt, pepper, and nutmeg. Mix well until smooth and creamy.
3. Prepare the pastry
   Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper. Roll out the pastry on a lightly floured surface to form a circle about 35cm in diameter. Transfer to the lined baking sheet.
4. Assemble the tart
   Spread the ricotta mixture over the pastry, leaving a 5cm border around the edge. Arrange the zucchini slices in concentric circles, slightly overlapping, on top of the ricotta mixture. Drizzle with a little olive oil.
5. Fold the edges
   Fold the edges of the pastry over the filling, pleating as you go, to create a rustic border. Brush the pastry border with egg wash.
6. Bake the tart
   Bake in the preheated oven for 40-45 minutes, until the pastry is golden brown and the filling is set. If the top starts to brown too quickly, cover loosely with foil.
7. Rest and serve
   Allow the tart to rest for 10 minutes before slicing. Garnish with additional fresh herbs if desired. Serve warm or at room temperature with a light green salad.