Zucchini, ricotta and goat cheese tart

Carmen, author of Tia Alia's Recipes , brings us a savory tart that is as delicious as it is colorful: the recipe for zucchini tart with ricotta and goat cheese. A great combination in a very easy recipe to prepare and that you will enjoy a lot at home!

There are recipes that make you fall in love at the first glance, as is the case with this zucchini, ricotta and goat cheese tart. Its spiral presentation is visual, engaging and highly provocative. Placing it on the table and hearing admiring comments are two things that go together, something that all of us who cook like to hear. Because cooking is fun for us and we love that it involves making our loved ones happy. Yes. But that they recognize the work and time dedicated to them makes us a crazy illusion.

Aesthetics aside, the flavor of this zucchini, ricotta and goat cheese tart is wonderful. It is amazing that with so few and humble ingredients, such a delicious result can be obtained. The texture of the base is perfect, consistent enough not to fall apart when cut, but brittle on the palate. And the filling. What about the filling? Juicy, soft and tasty. We liked this cake so much that we can only encourage you to prepare it right now and tell us what you think. We are waiting your comments.

28 cm Emile Henry round ceramic mold , oxo mandolin and cloth and dishes Laura Ashley

Ingredients for 6 people)

For the shortcrust pastry:

• 250 g of wheat flour
• 125 g very cold butter
• 2 eggs M
• Half a teaspoon of salt

For the filling:

• 3 zucchini
• 200g ricotta cheese
• 100 g goat cheese
• 3 eggs M
• Salt
• ground black pepper

Emile Henry 28cm round ceramic pan , Oxo mandolin and Laura Ashley cloth and plates

ELABORATION

1. With a sharp knife and on a cutting board , we cut the butter (which must be very cold) into small cubes.
2. Place the wheat flour and salt in a deep and wide container , stir and add the diced butter. Mix with your hands until you get a texture like crumbs in which there are no large lumps, this will only take a few minutes. Then add the eggs, previously beaten, and mix again. Finally, transfer the dough to a clean work surface and knead until all the ingredients are well integrated.
3. We stretch the dough with our hands, making a circle the size of the mold in which we are going to bake our zucchini, ricotta and goat cheese tart. I have used the Emile Henry round ceramic mold with a diameter of 28 cm , but you can use any other oven-safe mold that is specific for this type of preparation.
4. Place the circle of shortcrust pastry on the base of the mold and gently stretch with your fingers, bringing part of the pastry to the edges to cover part of the side. It is not necessary that the dough reaches the top, reaching halfway is enough.
5. Finish off the edge of the dough to make it showy. This is very easy to do, we just have to pinch the edge with the thumb and index finger of the left hand, on the inside of the dough, and press with the index finger of the right hand, on the outside. In this way we form decorative waves and give body to the edge of the dough.
6. Once the broken dough is ready, we put the mold in the fridge and let it cool for 30 minutes. With this we ensure that the base does not shrink or deform when baking the cake.
7. Meanwhile we prepare the filling and, for this, in a deep bowl we beat the eggs and the ricotta cheese. Crumble the goat cheese, add it and mix well with some metal rods , trying to leave as few lumps as possible. We season to taste, taking into account that goat cheese has its point of salt so as not to overdo it.
8. Wash the zucchini and dry them. If they are very long, we cut them in half. Otherwise it will not be necessary. We use a mandolin to slice the zucchini lengthwise. If we don't have a mandolin, we can do it by hand using a very sharp knife. The important thing is that the zucchini slices are approximately 1.5 mm thick so that we can fold them without a problem.
9. Cut the zucchini slices in half, lengthwise, and reserve.
10. Once the shortcrust pastry has rested, remove the mold from the fridge and pour the filling inside. We spread well over the entire surface, making sure that it does not reach the edge of the dough, so that, when placing the zucchini, the filling does not overflow.
11. We take a zucchini sheet, roll it up on itself and place it in the center of the mold.
12. We take another zucchini sheet and roll it around the first one. We do the same operation with the rest of the zucchini slices until we have covered the entire mold. This is a task for which you have to be patient, but it does not require special skill. It becomes easier as we progress, because the spiral, being bigger, is more grateful to fill in, and because we are taking practice.
13. Now all that remains is to lightly salt and pepper the surface of the cake and bake in an oven, preheated to 200ºC with heat on top and bottom, for 45-50 minutes. We place the mold in the lower part of the oven so that the dough on the base is not raw.
14. Once the zucchini, ricotta and goat cheese tart is ready, remove it from the oven and let it rest for a few minutes before serving.

28 cm Emile Henry round ceramic mold , Pallarès iron knife and Laura Ashley ceramic plates