Summer Squash, Ricotta & Lemon Thyme Tart

• Whole Wheat Pastry Crust
• 1 1/2 cups (210 grams) whole wheat pastry flour, plus more for sprinkling
• 3/4 teaspoon (4 grams) fine sea salt
• 1 teaspoon (4 grams) granulated natural cane sugar
• 8 tablespoons (112 grams) cold unsalted butter, cut into 16 pieces
• 3 tablespoons (45 ml) ice cold water
• Tart Filling
• 5 ounces (140 grams) fresh ricotta cheese
• Freshly grated zest of 1 lemon
• 1 large summer squash, sliced into 1/8-inch coins
• 4 sprigs fresh lemon thyme
• Drizzle of extra-virgin olive oil, 1 to 2 teaspoons (5 to 10 ml)
• Pinch of smoked paprika
• 3 tablespoons (6 grams) grated Pecorino Romano cheese

1. Preheat the oven to 425u0b0F (220u0b0C).
2. To make the whole wheat pastry dough: add the flour, salt, baking powder and sugar to a deep bowl and whisk to combine. Scatter the butter over the dry ingredients and rub together quickly with your fingertips, until it forms a sandy-looking texture with some pebble-sized pieces. Sprinkle the cold water over the mixture and stir with a fork until the dough forms a rough ball. Press the dough into a 10-inch (25 cm) tart pan with a removable bottom.
3. For the tart filling: stir the ricotta and lemon zest together in a small bowl. Spread the mixture into a thin layer on top of the dough. Arrange the squash slices on top of the ricotta in a circular pattern, overlapping the edges a bit. Drizzle a little olive oil over the squash.
4. Strip the leaves off the stems of lemon thyme (imagine the motion of a firefighter sliding down a pole). Sprinkle the leaves over the squash, along with the paprika. Scatter the cheese on top of the tart and bake for 20 minutes, until the edges and top are golden.

pastry crust, whole wheat pastry flour, salt, sugar, cold unsalted butter, water, filling, ricotta cheese, lemon, summer, lemon thyme, drizzle of extravirgin olive oil, paprika, romano cheese

Taken from food52.com/recipes/22854-summer-squash-ricotta-lemon-thyme-tart (may not work)