Ingredients:
- 1 ½ cups (190g) all-purpose flour, plus more for dusting
- ½ teaspoon salt
- ½ cup (113g) cold unsalted butter, cut into small cubes
- ¼ cup (60ml) ice water
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 medium zucchini, sliced into ½-inch thick rounds
- 1 red bell pepper, seeded and thinly sliced
- 1 yellow bell pepper, seeded and thinly sliced
- 1 pint (2 cups) cherry tomatoes, halved
- 1 (15 ounce) container whole milk ricotta cheese
- 1 large egg
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh thyme
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 cup crumbled goat cheese for topping
Instructions:
- Make the Crust: Combine flour and salt in a food processor or bowl. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Flatten into a disc, wrap in plastic, and chill for at least 30 minutes.
- Prepare the Vegetables: Heat olive oil in a large skillet over medium heat. Sauté onion until softened. Add garlic and cook briefly. Add zucchini and bell peppers and cook until slightly tender-crisp. Stir in cherry tomatoes and cook until slightly softened. Season with salt and pepper.
- Prepare the Ricotta Filling: In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, basil, and thyme. Season with salt and pepper.
- Assemble the Tart: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to the tart pan, pressing it into the bottom and sides. Trim the edges.
- Layer the Filling: Spread the ricotta mixture evenly over the bottom of the tart crust. Arrange the sautéed vegetables attractively over the ricotta filling. Sprinkle with crumbled goat cheese (if using).
- Bake: Bake in a preheated oven at 375°F (190°C) for 45-50 minutes, or until the crust is golden brown and the filling is set.
- Cool and Serve: Let the tart cool slightly before slicing and serving.