From the blog For Love of the Table
1 recipe pâte brisée (below) or 200 grams (7 oz.) thawed, all-butter puff pastry
1 lb. small zucchini (about 4 oz. each) cut on a short diagonal 1/4-inch thick
1 T. olive oil
Salt & Pepper, to taste
125 g. (1/2 cup) whole milk ricotta
1 oz. (1/3 c.) finely grated Pecorino Romano
1 t. minced fresh thyme
1 small clove garlic, smashed to a purée with a pinch of salt
1 egg, beaten with a teaspoon of water
2 T. walnuts, toasted and finely chopped
1 oz. (1/4 c.) finely grated Gruyère
On a lightly floured surface, roll the pastry out into a thin (1/8 – to 3/16-inch thick) rectangle that measures at least 10- by 9-inches. Chill 30 minutes while you prepare the zucchini.
Place the zucchini slices in a bowl. Season with salt and pepper and drizzle with the olive oil. Toss to coat. Spread the zucchini in a single layer on a baking sheet. Roast in a hot oven (425°) until tender—about 20 to 25 minutes. Set aside to cool. Reduce the oven temperature to 375°.
Take the pastry out of the refrigerator and trim to a 10- by 9-inch rectangle. Cut in half into two 5- by 9-inch rectangles, prick each all over with a fork and arrange on a parchment-lined baking sheet. Brush with egg wash and chill while you prepare the cheese base.
In a small bowl, combine the ricotta, Pecorino, thyme and garlic in a small bowl. Season to taste with salt and pepper.
Spread half of the ricotta mixture in a thin layer over each of the rectangles of pastry, leaving a quarter inch wide border of dough visible. Scatter the walnuts over the ricotta, dividing equally between the two tarts. Arrange the roasted zucchini slices in overlapping rows on top of the cheese. Scatter the Gruyère over all. (Tarts may be made a few hours ahead to this point. Cover loosely and chill.)
Place the pan on the lowest rack in the preheated 375° oven. Bake until the tarts are golden brown, well colored on the bottom and cooked through—about 25 to 30 minutes. Transfer the finished tarts to a wire rack so they will remain crisp as they cool. To serve as an appetizer, cut each rectangle into 8 (or more) small squares. Makes 16 (or more) tartlets.
Notes:
If using puff pastry, you may have better luck obtaining a fully cooked, crisp crust if you slide the tarts off of the baking sheet and directly onto the oven racks for their last few moments in the oven.
If you like, add the zest of half of a lemon to the ricotta mixture.
1 c. all-purpose flour (4 oz.)
1/4 t. salt
6 T. cold unsalted butter, sliced 1/4-inch thick (3 oz.)
2 to 3 T. ice water
Combine the flour and the salt in a medium-sized bowl. Rub the butter into the flour until the mixture has the look of cornmeal and peas. Drizzle 2 T. ice water over the flour/butter mixture. Using your hands, fluff the mixture until it begins to clump, adding more water if necessary. Turn the dough out onto a counter and form into a mound. Using the heel of your hand, gradually push all of the dough away from you in short forward strokes, flattening out the lumps. Continue until all of the dough is flat. Using a bench scraper, scrape the dough off the counter, forming it into a single clump as you do. Form the finished dough into a thick rectangle. Wrap in plastic wrap. Chill for at least 30 minutes.
http://www.forloveofthetable.com/2014/06/zucchini-ricotta-gruyere-tartlets_13.html
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