for the pastry:
1 & 1/4 cup flour
1 teaspoon salt
1/4 cup very cold butter
for the topping:
1 large or 2 small zucchini
2-3 zucchini flowers
1 handful cherry tomatoes (about 7-8)
3 heaping Tbls fresh ricotta
1 Tbls fresh thyme leaves
2-3 Tbls grated parmigiano or pecorino romano
salt & pepper
Make the pastry crust first. Combine the flour and salt in a bowl. Chunk in the butter with a knife or try my own favorite method: put the butter in the freezer for about 5 minutes then grate it into the flour using the large holes of a cheese grater. Crumble the butter into the flour with your fingers until you have a uniform crumbly mixture. Add a few spoonfuls of the ice water and continue combining with your fingers. Keep adding water and blending until a dough forms. Transfer to a flour-covered work surface and knead lightly and quickly. Form a ball and close it in plastic wrap and put in the fridge.
Cut the cherry tomatoes into quarters. Slice the zucchini into very thin strips (I used the slicer of the cheese grater). Gently clean the flowers and cut them in half length-wise. Whisk the ricotta and egg together with 1/2 teaspoon each salt and pepper.
Heat the oven to 180° C / 350° F. Roll out the pastry to about 1/8 inch thickness and cover the bottom of a 10″ or 12″ pie dish or cake pan with a spring form release. I used the latter, after having lined the bottom and trimmed the excess pastry from the edge. Spread the ricotta and egg mixture evenly across the crust, then arrange the tomato and zucchini slices and flowers as you prefer, gently pressing the ingredients into the soft mixure. Dust with another bit of salt and pepper and sprinkle with the fresh thyme and grated cheese. Bake for 20 minutes. The flowers and thyme will crisp and turn brown, so you could add those ingredients to the tart half-way through the cooking time to maintain their color (they will be softer, too). Let cool slightly before releasing the spring form and serving.