Ingredients
Filling
300g ricotta
1 cup (70g) finely grated vintage cheddar
1 egg
1 tsp chopped lemon thyme leaves
1 tsp sea salt flakes
Cracked black pepper, for seasoning
75g goats cheese
2 (250g) medium green zucchini
2 (200g) small white zucchini
Olive oil cooking spray
Tart shell
1½ cups wholemeal plain flour, plus extra for dusting
150g unsalted butter, chilled, cubed
⅓ cup grated parmigiano reggiano stravecchio
1 egg yolk
2 tbsp chilled water
Method
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To make tart shell, put flour, butter and parmigiano reggiano in the bowl of a food processor and process until mixture resembles breadcrumbs. Add egg yolk and water, then process until mixture begins to form a ball. (Add a little extra water if necessary.)
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Preheat oven to 200°C. Turn dough onto a lightly floured surface and knead until just smooth. Roll out on a floured surface until 32cm in diameter. Line a 28cm x 2.5cm quiche tin (with removable base) with dough. Trim edges. Freeze for 15 minutes.
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Transfer tart shell to a large oven tray. Line tart shell with a sheet of baking paper and fill with uncooked rice or baking beans. Bake for 15 minutes, remove paper and rice or beans. Reduce temperature to 180°C and bake for a further 10 minutes or until lightly golden on edges. Cool slightly.
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To make filling, put ricotta, cheddar, egg, thyme leaves and ½ teaspoon of the salt in a bowl. Season with pepper. Beat using a handheld electric beater until just combined. Break goats cheese into large pieces over ricotta mixture and beat for another 10 seconds or until just combined.
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Spread mixture evenly over tart shell. Trim ends of green and white zucchini, then using a mandolin, thinly slice into rounds. Overlap slices close together on top of cheese mixture, starting from outer edge. Alternate with a circle of green zucchini, then white. Spray with olive oil and sprinkle with remaining salt.
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Bake for 40-45 minutes or until zucchini begins to colour, turning quiche tin halfway through. Allow to cool for 15 minutes. Serve.
