This savory tart combines creamy ricotta with aromatic herbs and roasted tomatoes for a delightful dish.
Preheat your oven to 180°C (360°F).
Ensure the oven is fully preheated for even baking.
In a mixing bowl, combine the flour and cold butter, rubbing them together until the mixture resembles breadcrumbs.
Use cold butter to achieve a flaky crust.
Add the egg to the flour mixture and mix until a dough forms. Roll out and press into a springform tin lined with baking paper.
Chill the dough for 10 minutes before rolling for easier handling.
In another bowl, whisk together the ricotta, eggs, minced garlic, and chopped basil until smooth.
Ensure the mixture is well combined for a uniform texture.
Spread the ricotta mixture over the prepared crust. Top with grated zucchini and halved cherry tomatoes, arranging them attractively.
Arrange the tomatoes cut-side up for a visually appealing presentation.
Bake the tart in the preheated oven for 40-45 minutes, or until the filling is set and the crust is golden.
Check the tart halfway through baking to ensure even cooking.
Allow the tart to cool completely before slicing and serving.
Cooling helps the tart set, making it easier to slice.
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