White Gate Farm’s Zucchini and Carrot Ribbon Tart with Ricotta
19-inch tart, serves 8-10 people
19-inch tart, serves 8-10 people
For the crust
For the tart filling
Make the crust
  1. Heat oven to 350°F.
  2. Place the butter, flour, sugar and salt into food processor (cuisinart or robocoup) and pulse until combined. In a small stream, add cold water and process until dough comes together in a ball (about 30 seconds).
  3. Roll out the dough into a 1/4″ thick circle and press into a tart pan.
  4. Cook with pie weights or dry beans in a 350°F oven until cooked through.
Assemble the tart
  1. Mix ricotta, egg and fresh herbs and spread into the cooked tart shell.
  2. Starting in the middle, alternately arrange the vegetables pressing them into the ricotta mixture.
  3. Drizzle with olive oil and top with salt and pepper.
  4. Bake in a 350°F oven until vegetables have softened (about 30 minutes). Cool and serve.