Zucchini Tart with Almond Ricotta
Ingredients
Shortcrust pastry
- 100g whole wheat flour
- 120g all-purpose flour
- 1 large pinch of salt
- 60g olive oil
- 60-70g water
Almond ricotta
- 140g blanched almonds
- 80g sunflower seeds
- 1/4 teaspoon salt
- 220g water
- 40g lemon juice
- 50g plant-based yogurt
- 1 tablespoon nutritional yeast
- 1 teaspoon white miso
Zucchini topping
- 2 medium zucchinis
- herbs and spices (such as herbs de Provence)
Preparation
Mix the shortcrust pastry ingredients to form a dough and chill in the refrigerator for at least 30 minutes.
Blend the almond ricotta ingredients until smooth and set aside.
Slice the zucchinis thinly and season with herbs and spices.
Roll out the pastry dough and line a tart pan.
Spread the almond ricotta evenly in the tart shell.
Arrange the zucchini slices on top of the ricotta.
Bake in a preheated oven until the crust is golden and the filling is set, typically around 180°C (350°F) for 30-40 minutes.
Allow the tart to cool before slicing and serving.
