Summer Squash, Ricotta & Lemon Thyme Tart Recipe

Name: Summer Squash, Ricotta & Lemon Thyme Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Whole Wheat Pastry Crust; 1 1/2 cups (210 grams) whole wheat pastry flour, plus more for sprinkling; 3/4 teaspoon (4 grams) fine sea salt; 1 teaspoon (4 grams) granulated natural cane sugar; 8 tablespoons (112 grams) cold unsalted butter, cut into 16 pieces; 3 tablespoons (45 ml) ice cold water; Tart Filling; 5 ounces (140 grams) fresh ricotta cheese; Freshly grated zest of 1 lemon; 1 large summer squash, sliced into 1/8-inch coins; 4 sprigs fresh lemon thyme; Drizzle of extra-virgin olive oil, 1 to 2 teaspoons (5 to 10 ml); Pinch of smoked paprika; 3 tablespoons (6 grams) grated Pecorino Romano cheese

Servings: persons

Whole Wheat Pastry Crust
1 1/2 cups (210 grams) whole wheat pastry flour, plus more for sprinkling
3/4 teaspoon (4 grams) fine sea salt
1 teaspoon (4 grams) granulated natural cane sugar
8 tablespoons (112 grams) cold unsalted butter, cut into 16 pieces
3 tablespoons (45 ml) ice cold water
Tart Filling
5 ounces (140 grams) fresh ricotta cheese
Freshly grated zest of 1 lemon
1 large summer squash, sliced into 1/8-inch coins
4 sprigs fresh lemon thyme
Drizzle of extra-virgin olive oil, 1 to 2 teaspoons (5 to 10 ml)
Pinch of smoked paprika
3 tablespoons (6 grams) grated Pecorino Romano cheese

1
Preheat the oven to 425u00b0F (220u00b0C).
2
To make the whole wheat pastry dough: add the flour, salt, baking powder and sugar to a deep bowl and whisk to combine. Scatter the butter over the dry ingredients and rub together quickly with your fingertips, until it forms a sandy-looking texture with some pebble-sized pieces. Sprinkle the cold water over the mixture and stir with a fork until the dough forms a rough ball. Press the dough into a 10-inch (25 cm) tart pan with a removable bottom.
3
For the tart filling: stir the ricotta and lemon zest together in a small bowl. Spread the mixture into a thin layer on top of the dough. Arrange the squash slices on top of the ricotta in a circular pattern, overlapping the edges a bit. Drizzle a little olive oil over the squash.
4
Strip the leaves off the stems of lemon thyme (imagine the motion of a firefighter sliding down a pole). Sprinkle the leaves over the squash, along with the paprika. Scatter the cheese on top of the tart and bake for 20 minutes, until the edges and top are golden.

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Whole Wheat Pastry Crust, 1 1/2 cups (210 grams) whole wheat pastry flour, plus more for sprinkling, 3/4 teaspoon (4 grams) fine sea salt, 1 teaspoon (4 grams) granulated natural cane sugar, and more.

Yes, Summer Squash, Ricotta & Lemon Thyme Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Summer Squash, Ricotta & Lemon Thyme Tart

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