Summer Squash, Ricotta & Lemon Thyme Tart

By • July 5, 2013 • 4 Comments

279 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: This tart is the perfect warm-weather meal, and well worth turning on the oven to make even when the temperatures begin to climb. You can make it a few hours ahead, and serve at room temperature. The buttery whole wheat crust is a perfect canvas for the bright flavors of the season like summer squash and lemon thyme. I highly recommend making your own ricotta for this recipe too.
Recipe from Homemade with Love: Simple Scratch Cooking from In Jennie's Kitchen (Running Press 2013).
Jennifer Perillo

Serves 6 to 8

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 425ºF (220ºC).
  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.
Jump to Comments (4)

Comments (4) Questions (0)


10 months ago Risottogirl

Maybe edit the reference to baking powder in the recipe since it isn't listed in the ingredients?


over 1 year ago Kacia

This recipe is my favorite new discovery this summer. I have made it several times this season :)


over 1 year ago Kristin

You don't indicate how much baking powder.


over 1 year ago chezjewels

Hi Kristin. The pastry is a very close approximation of Deborah Madison's Galette Dough - no baking soda needed.