Officially summers have gone and it’s time for the Autumn to embrace us with all it’s beauty and colors. Though in Bangalore, the seasons are not very distinctively marked. It rains almost throughout the year and the weather is average year round. It gets slightly cold during November and December and a little towards hot during April and May. Life is easy in this kind of weather and you can definitely bake a summer tart throughout the year :). And that’s what I did for yesterday’s dinner.
I love savory tarts. I have perfected a shortcrust pastry crust and there you go with whatever is in your hand and a meal is ready in a jiffy. There are so many options to play around and experiment. Although this time, I specially got the Zucchini as this colorful tart was in my mind for long. The dough for the crust came together in less than a minute in the food processor and the ricotta I made the other day went into the filling. Now the trick to use tomato and zucchini in a tart is to add some salt and leave them to loose some water. Then pat dry the veggies before layering them on the tart. This way you will have a perfectly crispy crust even after baking and you can keep the tart for a few hours. So here is how I did mine.
Sprinkle salt over tomato and zucchini slices and hold apart for 1 hour.
The veggies will depart water.
Lay them flat on a layer of kitchen towel and cowl with a kitchen towel and allow all the water be absorbed.
For the crust
placed the plastic blade to your meals processor.
add all purpose flour, salt and butter to it.
Pulse collectively until butter is mixed into the flour and the aggregate is crumbly with some of the butter portions the dimensions of peas.
in case you don’t have food processor, you could use a pastry cutter for this manner.
add water one tablespoon at a time and pulse just till the flour comes together.
put off the flour at the paintings surface and produce it together and make a ball.
Flatten it a touch bit.
cover the flour with a grasp wrap and refrigerate for half-hour.
Pre heat the oven to one hundred eighty degree C.
dispose of the tart dough from the fridge and roll on a slightly floured surface.
Roll it within the shape of your tart pan.
Very gently , elevate the dough and cowl the tart pan with it. ( Roll your dough over the rolling pin and unroll it on the pan. )
dispose of the extra from the corners.
If the dough breaks from everywhere, simply fill that space with the more dough.
cowl the dough with beans or rice and bake for 30 minutes.
Take the tart crust out of the oven.
allow it cool for 10 mins.
cast off the beans from the tart crust.
For the filling
mix ricotta and salt and additionally herbs if the usage of undeniable ricotta.
cover the tart crust with ricotta filling.
Line tomatoes, yellow and inexperienced zucchini over the filling in a spiral fashion.
Drizzle olive oil on top.
Sprinkle black pepper and herbs on pinnacle.
Pre warmth the oven to 180 stages C.
Bake the tart for eighty-ninety mins.
Serve directly from the oven.