Method

• Start with the pastry (at least an hour ahead).  ​

• Put both flours in a food processor, or, if making this by hand, a large bowl. ​

• Add the butter and pulse in the food processor, or rub in by hand, until it resembles fine breadcrumbs. ​

• Add enough iced water to bring the mixture together in a ball, starting with 1½ tbsp and working up to no more than 3 tbsp, as needed. ​

• Again, either use a food processor here, being careful not to overwork the dough, or ‘cut’ the water in with a table knife. ​

• Form the pastry into a flattened disc and roll out between sheets of greaseproof paper until it is about the thickness of a pound coin.  Unpeel the top sheet of paper and flip the pastry on to a 5-6cm deep, 23cm diameter pie dish or tart tin.  

•  Unpeel the second sheet of paper (now on top) and press the pastry into the tin trimming the edges flush with the dish.  Keep the paper. ​

• Cover with cling film and chill for 30minutes, or up to 48hrs.​

• Preheat the oven to 200C/gas mark 6. ​

• Line the pastry case with a saved paper sheet and fill with baking beans or raw rice. 

• Bake for 15 minutes until the pastry is set and no longer looks ‘wet’. ​

• Remove the paper and beans and return to the oven for 5-6 minutes, until colouring lightly.​

• Reduce the oven temperature to 180C/gas mark 4. ​​

• Put the courgettes in a sieve and sprinkle with a generous pinch of salt, tossing to distribute evenly.

• Set aside for 10 minutes, then press down on them to drain. 

• Put into a clean tea towel and wring out any remaining liquid very forcefully.​

• Combine the courgettes, capers, dill and lemon zest in a bowl. ​​

• In a separate bowl, whisk the buttermilk, half the ricotta and the eggs with a little salt and a lot of pepper. ​​

• Fold the 2 mixtures together.  Pour into the tart case and dot with the remaining ricotta.​

• Bake for 25-30 minutes, until just set. Set aside for 15 minutes so the filling can settle. ​

• Toss the tomatoes with the oregano, lemon juice and extra virgin olive oil to taste.  Season and serve as a salad with slices of the warm or cold tart.

Ingredients 

​​ For the pastry

• 325g wholemeal spelt flour

• 100g wholemeal rye flour

• 200g salted butter, chopped

For the filling

• 3 courgettes, shredded or coarsely grated

• Sea salt and freshly ground black pepper

• 2 tbsp capers, rinsed and drained

• 150g peas, defrosted if frozen

• Small bunch of dill, finely chopped

• Finely grated zest and juice of 1 unwaxed lemon

• 200ml buttermilk

• 250g ricotta cheese, drained

• 4 large eggs, lightly beaten 

• 500g tomatoes, sliced or halved

• Small handful of oregano leaves

• Extra virgin olive oil

 

Serves 8

 

Prep time:  30 minutes

(+30minutes to 48hrs chilling)

Cooking time: 50 minutes