Zucchini, ricotta and goat cheese tart

Carmen, author of Recetas de Tia Alia , brings us a savory pie that is as delicious as it is eye-catching: the recipe for zucchini pie with ricotta and goat cheese. A great combination in a recipe that is very easy to prepare and that you will enjoy very much at home!

There are recipes that you fall in love with at first sight, as is the case of this zucchini, ricotta and goat cheese tart. Its spiral presentation is visual, attractive and very provocative. Placing it on the table and hearing comments of admiration are two things that go hand in hand, 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 being recognized for the work and time dedicated to them makes us crazy excited.

Aesthetics aside, the flavour of this courgette, ricotta and goat cheese tart is wonderful. It's amazing that with so few and such humble ingredients, you can get such a delicious result. The texture of the base is perfect, consistent enough not to fall apart when you cut it, but crumbly in the mouth. And the filling. What can we say about the filling? Juicy, soft and tasty. We liked this tart so much that we can only encourage you to prepare it right now and tell us what you think. We look forward to your comments.

Emile Henry 28cm round ceramic mould , Oxo mandolin and Laura Ashley dishcloth and dishes

INGREDIENTS (for 6 people)

For the shortcrust pastry:

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

For the filling:

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

Emile Henry 28cm Round Ceramic Cake Pan , Oxo Mandolin and Laura Ashley Dishcloth

ELABORATION

1. Using a sharp knife and on a cutting board , cut the butter (which must be very cold) into small cubes.
2. In a deep, wide bowl , place the wheat flour and salt, stir and add the diced butter. Mix with your hands until you get a crumbly texture with no large lumps. This will only take a few minutes. Next, add the eggs, previously beaten, and mix again. To finish, transfer the dough to a clean work surface and knead until all the ingredients are well combined.
3. We stretch the dough with our hands, making a circle the size of the mould in which we are going to bake our courgette, ricotta and goat cheese tart. I have used the round ceramic mould by Emile Henry with a diameter of 28 cm , but you can use any other oven-safe mould that is specific for this type of preparation.
4. Place the circle of shortcrust pastry on the base of the mould and gently stretch it with your fingers, bringing some of the dough to the edges to cover part of the side. The dough doesn't need to reach all the way to the top, as long as it reaches halfway is enough.
5. We finish the edge of the dough to make it look nice. 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 shortcrust pastry is ready, place the mould in the fridge and let it cool for 30 minutes. This will ensure that the base does not shrink or deform when the cake is baked.
7. Meanwhile, prepare the filling. To do this, beat the eggs and ricotta in a deep bowl. Crumble the goat cheese, add it and mix well with a whisk, trying to leave as few lumps as possible. Season to taste, keeping in mind that goat cheese has its saltiness so as not to overdo it.
8. We wash the courgettes 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 courgettes lengthwise. If we do not have a mandolin, we can do it by hand using a very sharp knife. The important thing is that the courgette slices are approximately 1.5 mm thick so that we can bend them without any problem.
9. We cut the zucchini slices in half, lengthwise, and set aside.
10. Once the shortcrust pastry has rested, remove the mould from the fridge and pour the filling inside. Spread it well over the entire surface, making sure that it does not reach the edge of the pastry, so that when you place the courgette, the filling does not overflow.
11. We take a sheet of zucchini, roll it up and place it in the center of the mold.
12. We take another slice of zucchini and roll it around the first one. We do the same with the rest of the slices of zucchini until we have covered the entire mould. This is a task that requires patience, but it does not require special skill. It becomes easier as we go along, because the spiral, being larger, is easier to fill, and because we are gaining practice.
13. Now all that remains is to lightly salt and pepper the surface of the cake and bake it in an oven preheated to 200ºC with heat above and below, for 45-50 minutes. Place the mould in the lower part of the oven so that the base dough does not remain 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.

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