Ingredients
Equipment
Method
- Make and chill the dough: In the bowl of a stand mixer fitted with a dough hook, combine the spelt flour (or all-purpose flour), salt, cold butter cubes, egg, and cold water. Mix on low speed until the butter is mostly incorporated and the dough comes together, with small visible bits of butter for a tender, flaky crust. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Roll and chill in the pan: On a lightly floured surface, roll the chilled dough into a circle large enough to fit your ceramic tart pan. Gently press it into the pan, trimming excess and patching any tears with extra dough. Place the entire pan in the fridge for at least 30 minutes (or in the freezer for 15–20 minutes) before adding the filling.
- Spread the pesto: Once chilled, spread a generous layer of pesto over the bottom of the crust. This adds flavor and acts as a moisture barrier for the zucchini.
- Prepare the zucchini: Slice the zucchini lengthwise into thin ribbons using a sharp knife or mandoline. Starting at the outer edge of the tart, arrange the slices in a slightly overlapping pattern, spiraling inward until the center is reached, so the design resembles a flower. (See the video in this post for a visual guide.)
- Add optional topping: Sprinkle freshly grated Parmesan over the zucchini, if desired.
- Bake: Place the tart in the oven and bake at 375°F (190°C) for 45–55 minutes, or until the crust is golden and the zucchini is tender.
- Cool and serve: Let the tart rest for about 10 minutes before slicing. Serve warm, at room temperature, or chilled.
Video
Notes
Recipe Notes:
- You can swap the zucchini for other vegetables such as carrots or eggplant, depending on what’s in season.
- Feel free to make your own pesto! I like to use a food processor to blend fresh basil, Parmesan, pistachios, olive oil, pepper, and a pinch of salt for a flavorful, nutty topping.