Step 1
Preheat the oven to 400F. Grease a 9 inch pie plate or tart pan with oil. In a mixing bowl, stir together the almond meal/flour, garlic, basil, salt and pepper. Drizzle in the olive oil and water and stir until the mixture is thoroughly combined.

Step 2
Press the dough into your prepared pie plate until it is evenly dispersed across the bottom and up the sides. Bake until the crust is lightly golden and firm to the touch. About 18 minutes.

Step 3
While the crust pre-bakes place the zucchini slices in a strainer and sprinkle them evenly with the salt. Let them drain for about 20 minutes, then spread them out on paper towels to drain for an additional 15 minutes.

Step 4
In a medium sized bowl mix together the ricotta cheese, lemon zest, lemon juice, and 1/4 cup Parmesan cheese and a pinch of sea salt.

Step 5
Spread the cheese mixture evenly over the pre-baked crust. Layer the zucchini, overlapping the slices on top of the cheese. Place the squash blossoms over the zucchini slices and sprinkle on the julienned basil. Top the tart with a few pinches of parmesan cheese and a light drizzle of extra-virgin olive oil.

Step 6
Place tin foil around the edges of the crust and place the tart back in the oven. Bake until the cheese is bubbling and the crust is golden. About 40-45 minutes.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.