Spiral Zucchini and Ricotta Tart
Discover this summer tart, as beautiful as it is tasty, with thin green and yellow zucchini ribbons spiraled over a creamy bed of herbed ricotta. Perfect as a starter or light main, it combines elegance and simplicity. With its crisp crust and light filling, it's a visual and gustatory delight to share.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
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1. Pastry preparation and pre-baking Preheat the oven to 180°C (convection). Line a 24-26 cm tart tin with the shortcrust pastry. Prick the base generously with a fork. For a perfectly crisp crust, blind bake: cover with baking paper and baking beans, and bake for 10 minutes. Remove the beans and set aside.
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2. Slicing and draining the zucchini Wash the zucchinis thoroughly. Using a mandoline set to 2 mm thickness or a good quality peeler, slice long, wide strips lengthwise. Sprinkle them lightly with fine salt and let them drain for 10 to 15 minutes on a clean cloth or paper towel. This step removes excess water and softens the strips for easy rolling. Pat them dry carefully.
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3. Making the creamy ricotta mixture In a bowl, mix the well-drained ricotta with the eggs, grated parmesan, herbes de Provence, olive oil, a little salt (sparingly) and pepper. Whisk until you obtain a smooth and homogeneous cream.
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4. Spreading the creamy base Spread the ricotta mixture evenly over the pre-baked tart base, leaving a 1 cm border. Smooth the surface with a spatula.
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5. Creating the spiral, step by step The core: Take a zucchini strip (green or yellow), roll it up tightly to form a small cylinder. Place it in the exact centre of the tin. The extension: Take a strip of the other colour. Wrap it around the first roll, slightly overlapping. Continue in this way, systematically alternating colours, pressing the strips tightly together to avoid gaps and form a dense, regular spiral that extends to the edges of the tart. Adjustment: Gently press the spiral so that it adheres well to the ricotta cream.
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6. Finishing and two-stage baking Brush the zucchini lightly with a little olive oil using a pastry brush. Sprinkle with a little herbes de Provence and fleur de sel. Place the tart on the bottom rack of the oven for 35 to 40 minutes. The pastry should be golden and crisp, the zucchini tender and slightly coloured at the edges, and the filling set.
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7. Resting and unmoulding Take the tart out of the oven and let it cool for 10 minutes on a rack before slicing. This resting time allows the layers to set.
- Strips: The longer and more regular they are, the more beautiful and easier the spiral will be to create.
- Draining: This step is crucial to avoid a watery tart.
- Alternation: Strict colour alternation creates a striking visual contrast.
- Low baking: Placing the tart on the bottom rack of the oven perfectly cooks the pastry without drying out the delicate vegetables.
- Serve this tart warm or at room temperature, as a starter or light main course, accompanied by a rocket salad with balsamic vinaigrette. A glass of chilled Provence rosé or a dry white wine (Sauvignon Blanc) will be the perfect match.
- Pesto: Spread a thin layer of green or red pesto under the ricotta mixture. Cured Ham: Insert a few thin slices of cured ham between the zucchini coils. Mint: Replace the herbes de Provence with fresh chopped mint in the mixture. Gluten-Free: Use a gluten-free shortcrust pastry.
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