Roasted Corn, Tomato, and Zucchini Tart.

Ingredients:

For the crust:

• 1 ½ cups all-purpose flour
• ½ cup cold unsalted butter, cut into small cubes
• 1 egg yolk
• 2-3 tbsp ice water
• ½ tsp salt

For the filling:

• 2 ears of fresh corn (or 1 ½ cups frozen corn, thawed)
• 2 medium zucchinis, thinly sliced
• 1 cup cherry or grape tomatoes, halved
• 1 cup shredded cheese (cheddar, mozzarella, or a mix)
• 1 cup ricotta cheese
• 2 eggs
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp fresh thyme or basil (optional)
• 1 tbsp grated Parmesan (optional, for garnish)

Instructions:

1. Prepare the crust:

1. In a food processor or a bowl, combine the flour and salt.
2. Add cold butter and pulse until the mixture resembles coarse crumbs (or cut in the butter with a pastry cutter if doing by hand).
3. Add the egg yolk and 2 tbsp of ice water. Pulse (or mix) until the dough just comes together. Add more water, a teaspoon at a time, if the dough seems too dry.
4. Turn the dough out onto a lightly floured surface, shape it into a disk, wrap in plastic wrap, and chill for at least 30 minutes.

2. Roast the vegetables:

1. Preheat the oven to 400°F (200°C).
2. Shuck the corn and remove the kernels from the cob.
3. Toss the zucchini slices and corn kernels with olive oil, salt, and pepper.
4. Spread the vegetables in a single layer on a baking sheet and roast for 10-12 minutes, until lightly caramelized. Set aside.

3. Assemble the filling:

1. In a medium bowl, whisk together ricotta, eggs, shredded cheese, salt, and pepper. Add the roasted corn and zucchini to the mixture, stirring gently to combine.
2. Lower the oven temperature to 375°F (190°C).

4. Roll out the crust:

1. Roll the chilled dough out on a lightly floured surface until it’s about ¼-inch thick and large enough to fit a 9-inch tart pan.
2. Gently press the dough into the tart pan and trim the edges. Poke the bottom with a fork a few times to prevent bubbling.
3. Blind bake the crust: Line the tart crust with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes, then remove the weights and bake for another 5-7 minutes until the crust is lightly golden. Let cool slightly.

5. Assemble and bake the tart:

1. Pour the ricotta and vegetable filling into the pre-baked tart crust.
2. Arrange the halved cherry tomatoes on top of the filling, cut side up.
3. Sprinkle fresh thyme or basil over the top if desired.
4. Bake the tart at 375°F (190°C) for 30-35 minutes, until the filling is set and slightly golden.

6. Garnish and serve:

1. Once baked, let the tart cool for about 10 minutes.
2. Optionally, sprinkle with grated Parmesan before serving.

Enjoy your Roasted Corn, Tomato, and Zucchini Tart with a side salad or on its own for a delicious, veggie-packed meal!