The pastry is a classic French pate brisee, delicate and crunchy, and the filling is highly fragrant, with an intense citrus sent, and various other aromas mingling in.
For the pastry, in a bowl mix together:
Flour, 250 gr
Salt, 1 tsp
Sugar, 1/2 tsp
Using your hands rub the flour mix until you get a texture resembling breadcrumbs, with:
Butter, 150 gr
Which together:
Egg, 1 pc
Milk, cold, 1 tbsp
and add to the flour/butter mingle. Start incorporating gently using your fingertips until the dough starts to come together. With your palm, shape it into a uniform ball, cover in cling film and refrigerate for at least 30 minutes.
Between two sheets of parchment paper roll the dough out to 3 - 5 mm thickness, place in a 24 cm round tin, use dried beans, or cooking pebbles, to weigh it down, and bake blind at 190 Celsius for 15 - 20 minutes.
For the filling, gently sweat a a pan with a little olive oil:
Broccoli stems, blanched and diced, 100 gr
Onion, diced, 80 gr
Garlic, diced, 15 gr
Red chilli, 15 gr
When softened, place in a bowl and mix with:
Zucchini, grated, 450 gr
Lemon zest, 1 tbsp
Dill, 1/2 cup
Sumac, 1 tsp
Zaatar, 1,5 tsp
Egg, 1 pc
Heavy cream, 75 ml
Sprinkle evenly on the base of the tart:
Cheddar, grated, 80 gr
and pour filling on top. A fatty cheese on the surface of the tart before the filling ensures the tart will neither dry out too much which could happen if the filling is too dry, or get too wet in the opposite case. It acts as an insulating agent.
Cover the top of the filling with:
Parmesan, grated, 80 gr
Bake for 45 - 60 minutes (this will depend on your oven) at 190 Celsius, convection mode. You want a golden brown parmesan crust and pastry colour.