Zucchini and Asparagus Tart
Are you in the mood for a refreshing, yet filling tart? You're in luck! Here's how to make the best zucchini and asparagus tart - perfect for lunch or as a snack!
Ingredients
For the savory tart dough:
- 180 g 1 1/2 cups all-purpose flour
- 80 g ⅔ cup whole grain flour
- 80 g 1/3 cup butter
- 80 ml 1/3 cup ice cold water
- ½ tsp salt
For the filling:
- 400 g 17 oz ricotta
- 2 zucchinis thinly sliced
- 200 g 7 oz asparagus
- 200 g 7 oz hard goat cheese, matured, grated
- 4 garlic cloves
- 3 eggs
- 120 g 2/3 cups Pure Whey protein powder from Gym Beam - if you don't want a high protein tart, you can replace it with flour
- a handful of fresh parsley chopped
- salt and pepper to taste
Instructions
For the savory tart dough:
- Add all the savory tart dough ingredients, except for the ice cold water, to a food processor and process on medium speed.
- Gradually add the ice cold water, and when the dough has compacted, turn off the food processor.
- Move the tart dough on the work table which was previously lightly powdered with flour and knead it for about 1 minute, until smooth.
- Wrap the dough in plastic wrap and put it in the fridge for about 30-45 minutes before using.
For the filling:
- Add all the ingredients (except the dough, asparagus, and zucchini) to a food processor. Blend until you end up with a creamy mixture.
- Slice the zucchinis.
- Roll the dough into a thin, 0.5cm layer.
- Put the dough in a big tart pan (approx. 35cm diameter). Press the dough and gently lift it to coat the walls of the pan as well. If you're using store-bought dough, it will come with a baking sheet included, which you can leave on. If you choose to make your own dough from scratch, make sure to add a baking sheet to the pan first.
- Pour in the filling.
- Decorate with sliced zucchinis and asparagus.
- Bake the tart at 200C for 20 minutes.
- Let it cool before serving.
- Enjoy!