Lasagne Tart Remixed
June 11, 2010
For my Mum’s Birthday I decided to have her to lunch at mine instead of going out, I put flowers all over the dining room, made canapes and cupcakes (recipes coming soon) and a very special lunch.
This is a recipe from my favourite blog 101cookbooks.com, but I had to change it a little as I was making it for my Mum and she can only eat goats cheese, I also went a little overboard on the cheese so have not included my quantities (partly because I didn’t measure!), although it was really good so if you want extra cheese then go for it.
2 medium courgette, sliced into very thin coins
scant 1 teaspoon fine grain sea salt
2 cups whole wheat pastry flour (or spelt flour)
1 teaspoon fine grain sea salt
zest of one lemon
1/4 cup olive oil
scant 1/2 cup cold water
3 cloves garlic, minced
2 tablespoons extra-virgin olive oil
scant 1 teaspoon red pepper flakes
pinch of salt
1 14-ounce can crushed tomatoes
1 1/2 cups ricotta cheese (I used soft goats cheese in the tart and topped with some sliced hard goats cheese)
Preheat your oven to 375F degrees, and place a rack in the middle. Oil a 10-inch tart pan and set aside.
Start by tossing the sliced courgette with the salt in a medium bowl. Transfer the courgette to a colander and let it drain while you make the tart shell and tomato sauce.
To make the tart shell combine the flour, salt, and lemon zest in a large mixing bowl.
Drizzle the olive oil over the flour and stir that in as well.
Drizzle the cold water over the flour and mix with a fork just until it is absorbed.
Knead one or twice – just until the dough comes together into a ball.
On a lightly floured surface use a rolling pin to roll the dough into a circle roughly 13-inches across.
Ease the pastry into your tart pan and press it into the corners and up the sides without stretching the dough.
Trim away any excess dough, and place the pan in the refrigerator for at least thirty minutes.
When the dough is done resting, prick the crust with a fork a few times.
Now line the pastry with parchment paper and fill the tart with pie weights.
Bake for 15 minutes.
Carefully remove the paper and pie weights, then toast the tart crust in the oven for another five minutes or so before transferring it to a rack to cool.
Leave the oven on, but dial it down to 350F.
This might sound like a lot of faff but it is actually really easy and so worth it, the crust was my favourite thing about this tart, and that’s saying something as there is cheese in this!
In the meantime, you can make the sauce. Stir the garlic, olive oil, red pepper flakes, and salt together in a small, cold saucepan. Turn the heat to medium-high and cook until the garlic starts to sizzle just a bit. Stir in the crushed tomatoes, bring to a simmer, cook the sauce down a bit, 10 minutes or so, then remove from heat. (I also added some roasted cherry tomatoes)
When you are ready to assemble the tart, use a spatula to spread half of the ricotta cheese across the base of the tart shell. Now spoon about half of the sauce over the ricotta and arrange half of the zucchini in a single layer on top of the sauce (see image). If your courgette is still quite wet, press it into some paper towels. I use my fingers for this next part. After spooning the remaining ricotta over the courgette, push it around a bit with your fingers so that it forms a layer. Arrange another layer of courgette and finish with the remaining sauce. You want the filling to nearly, but not quite fill the pan.
Place the tart on a rimmed baking sheet – in case you end up with an overflow – and bake for roughly 40 minutes or until the tart is cooked through. Remove and let cool for 10 minutes before serving.
If you do the ricotta version Heidi recommends dusting the top with parmesan.
I loved this and cannot wait to make it again, I had lots left over for my lunchbox as well.
I served this with a roasted vegetable salad and mustard dressing also from 101cookbooks which goes really well. This is a tasty lunch and can be healthy if you’re careful with the cheese.