Savory Zuchinni-Sundried Tomato Tart

• 5/8 cup polenta quick
• 1 3/4 cups flour
• 1/2 teaspoon salt
• 2/3 cup butter chilled
• 4 3/4 tablespoons grated Parmesan cheese
• 1 egg yolk
• 2 zucchini
• 3 9/16 tablespoons pine nuts
• sundried tomato pesto
• 1 cup ricotta cheese
• 1 handful arugula
• olive oil

1. In a bowl, combine polenta, flour, and salt.
2. Add the butter cut in small pieces.
3. Mix with fingertips to get a crumbly mixture.
4. Add the Parmesan, egg yolk and 4 to 5 tablespoons of ice cold water.
5. Mix to obtain a smooth dough.
6. Cover the dough with plastic wrap and let cool for 20 minutes.
7. Preheat oven to 200 degrees Celsius.
8. Roll out the dough on a floured surface and fit into a pie dish.
9. Cover with parchment paper and pie weights.
10. Blind bake for 10 minutes.
11. Wash and slice zucchini very thinly lengthwise.
12. Brush slices with olive oil and saute. Set aside
13. Toast pine nuts in a pan.
14. Brush the pastry shell with a layer of sundried tomato pesto.
15. Top with a layer of ricotta. Bake for 7-8 minutes.
16. Place zucchinis and pine nuts on top of the pie and return to oven for 3-4 minutes.
17. Remove from the oven, top with arugula leaves, drizzle with olive oil and sprinkle with freshly ground pepper .
18. Serve.

polenta, flour, salt, butter, parmesan cheese, egg yolk, zucchini, nuts, tomato pesto, ricotta cheese, handful arugula, olive oil

Taken from www.yummly.com/recipe/Savory-Zuchinni-Sundried-Tomato-Tart-782436 (may not work)