Zucchini Cherry Tomato Ricotta Tarts

Steps

1. Make the crust: whisk the whole-wheat flour, all-purpose flour and half of the salt in a large bowl. Rub in the cold butter with your fingertips until the pieces are pea-sized.
2. Drizzle in the ice water a little at a time, tossing with a fork, until the dough holds together when squeezed. Divide it in half, flatten each into a disk, wrap and chill for 1 hour.
3. Meanwhile, toss the zucchini with one quarter of the salt in a colander and let it drain for 30 minutes, then pat it very dry with towels.
4. Preheat the oven to 400°F (200°C). On a lightly floured counter, roll each dough disk into an 11-inch round and fit it into a 9-inch tart pan with a removable bottom. Trim the edges and prick the bases with a fork; chill 10 minutes.
5. Line each crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove the parchment and weights, and bake 5 minutes more until the bases look dry. Lower the oven to 375°F (190°C).
6. Make the filling: stir together the ricotta, egg, half of the Parmesan, the garlic, lemon zest, thyme, black pepper and the remaining quarter of the salt until smooth.
7. Spread half of the ricotta filling into each crust. Arrange half of the zucchini rounds in overlapping circles on each tart, then tuck half of the cherry tomatoes, cut side up, into each.
8. Brush the vegetables with the olive oil and sprinkle the remaining half of the Parmesan over both tarts.
9. Bake 35 to 40 minutes, until the crust is deep golden, the tomatoes have softened and the filling is set and reaches 160°F (71°C) in the center.
10. Cool the tarts in their pans on a rack for 20 minutes, scatter the basil over the top, then remove the rings and cut each tart into 6 slices.