Method

Step 1: Prepare the Pastry

In a mixing bowl, combine the flour and salt. Add the cubed butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.

Gradually add cold water, mixing until the dough comes together. Avoid overworking the dough.

Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare the Filling

While the dough chills, heat olive oil in a skillet over medium heat. Sauté the chopped onion until translucent, about 5 minutes.

Add the minced garlic and diced zucchini and bell pepper. Cook for another 5-7 minutes until the vegetables are tender. Stir in the spinach and cook until wilted.

Remove the skillet from the heat and let the mixture cool slightly.

Step 3: Assemble the Tart

Preheat your oven to 375°F (190°C).

Roll out the chilled dough on a floured surface to fit your tart pan. Carefully transfer the dough to the pan, pressing it into the corners. Trim any excess dough.

In a bowl, combine the ricotta, Parmesan, eggs, salt, and pepper. Mix well until smooth. Fold in the cooled vegetable mixture.

Pour the filling into the prepared crust and spread it evenly.

Step 4: Bake

Bake in the preheated oven for 35-40 minutes or until the tart is golden brown and set in the center.

Remove from the oven and let it stand for about 10 minutes before slicing.

Variations

Cheese Substitutions: Use goat cheese or feta for a tangy flavor.

Vegetable Variations: Feel free to mix in other vegetables like mushrooms, eggplant, or asparagus, depending on your preferences and what’s in season.

Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to make the crust gluten-free.