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

Yields one 24cm tart.

• Prep time: 40min
• Cook time: 35min
• Total time: 1h 15min
• Difficulty: Intermediate

The buckwheat olive oil crust is less flaky and crumbly than the all-butter crust, but it has a lovely depth of flavor and a rustic feel to it. It’s also quite light, which is ideal for those trying to lose weight. The key is not to overwork the dough, as this will cause it to become tough. Because the dough does not need to rest before rolling, the process is sped up. To make things even easier, make the dough and ricotta filling the night before. Roll out the dough, place it in the tart pan, and bake the next day. Remove the filling from the refrigerator an hour before baking to allow it to come to room temperature. Pour it into the partially baked crust and you’ll be 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 degrees Celsius. Set aside a 24cm tart pan brushed with butter. In a medium mixing bowl, combine the flours and salt. With a fork, incorporate the oil. Finally, add the water and stir with a fork until it is absorbed, then knead lightly until the dough forms a ball. Don’t put too much effort into it. Roll out the dough into a circle large enough to fit your tart pan on a lightly floured work surface. Transfer the dough to the tart pan and gently press it into the bottom and sides. Refrigerate for 15 minutes after pricking the bottom of the crust with a fork. Remove from the refrigerator and bake for 10 minutes in a blind oven.

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:

In a medium mixing bowl, combine the ricotta, sour cream, garlic, chili, and Parmesan cheese. Season with basil, salt, and pepper. Season with salt and pepper to taste. Finally, mix in one egg until well 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:

In a mixing bowl, combine the zucchini and tomatoes, season with pepper, and drizzle with olive oil. Gently mix with your hands to ensure that all of the vegetables are coated. Place the zucchini and tomatoes on top of the filling in the half-baked crust. Bake for 20-25 minutes, or until the vegetables and crust are golden brown. Remove from the oven and cool for 5 minutes before slicing. Garnish with arugula on the side.

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Commentary.

Zucchini and cherry tomatoes are both summer vegetables, but they are available all year, making our vegetable stands more colorful and versatile. During the long winter months, one cannot survive solely on cabbage, kale, and leeks. Especially if you, like me, yearn for long, warm summer days.

This simple tart’s beauty is built on layers of flavor and texture. The crust’s earthiness and nuttiness contrast beautifully with the filling’s creaminess and lightness. Zucchini and tomatoes add a touch of freshness and sweetness to the story, perfectly rounding out the flavors.

Buckwheat flour is quickly becoming one of my favorites. These days, I tend to put it anywhere and everywhere. I love how it adds a rustic touch to any dish while also elevating the flavor to a whole new level.

Thank you!