Zucchini Tart
Zucchini Tart
Ingredients
- 1 cup (150 g) unbleached all-purpose flour
- ¼ cup (20 g) fresh Parmesan cheese, finely grated
- 2 tbsp basil leaves, finely chopped, plus more for serving
- ¼ tsp salt
- ⅓ cup (75 g) cold unsalted butter, diced
- 3 tbsp (45 ml) ice water
- 4 zucchini, cut lengthwise on a mandoline into slices 1/8 inch (3 mm)
- 1 tbsp (15 ml) olive oil
- 1 cup (250 ml) labneh (see note)
- ¼ cup (20 g) fresh Parmesan cheese, finely grated
- 1 lemon, zest finely grated
- ¼ tsp red pepper flakes
Instructions
- In a food processor, blend the flour, Parmesan, basil and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the water. Pulse just until the dough starts coming together. Remove the dough from the food processor and form into a disc with your hands. Cover in plastic wrap and refrigerate for 30 minutes.
Zucchini Tart