Ep. 14 - Roasted Garlic, Tomato & Zucchini Tart

All the Instagram accounts I follow were posting images of giant colorful heirloom tomatoes, so I had to jump on the trend and do the same. You could replace the zucchini and tomatoes with any vegetables you desire, but I do love the combination of juicy tomatoes and ricotta (it basically is pizza). Subscribe for more cooking #ASMR 👂videos, we release a new one every week. Share the video and follow us on social to stay tuned on what’s coming next. Follow us on IG:   / apartyforone   INGREDIENTS Tart Crust • 150g All-purpose flour • 1/2 Tsp salt • 113g (8 Tbsp) cold unsalted butter cut into ½ in cubes • 60 ml cold water Filling • 2 Medium Heirloom Tomatoes • 1 Zucchini • 4 Garlic Cloves • 255g ricotta (drain extra liquid with a cheesecloth) • 30ml olive oil • Salt • 1 egg • 45g Parmesan (grated) • Basil for garnish RECIPE • Preheat oven to 400°F • Make all-butter crust: • Whisk flour and salt in a bowl; work cold butter into flour using fingers to pinch the butter cubes into flat disks; make sure each cube has been pressed at least once and be sure to leave large pea-sized pieces. • Drizzle in ice water and stop adding water when dough starts to come together. Pour mixture out onto a generously flour surface and roll out into a long rectangle. Fold the dough into thirds, rotate 90° and repeat the tri-fold. • Wrap the dough and refrigerate for at least 30 minutes. • For the filling: • Slice zucchini into ⅛in thick disks and tomatoes into ¼in slices. Lay out vegetables on a plate and sprinkle with salt to draw excess water out. Leave for 20 minutes and blot with paper towel. • Meanwhile, crush garlic cloves with the flat-side of a knife but do not remove the peel. Toss the cloves into a pan with olive oil until the garlic has developed a golden (but not burnt) color. Remove the garlic and oil in a bowl to let cool. • In a separate bowl, combine ricotta, parmesan, salt, pepper, egg, and softened garlic (discard the peel). Mix until everything is incorporated. • Roll out the crust ¼in thick into a 9in tart pan with a removable bottom, leaving the edges untrimmed. Fill with ricotta mixture and then layer vegetables on top. Make sure it is an even layer to ensure even cooking. • Bake for 25-30 minutes. Top with basil and drizzle with remaining garlic oil.