Zucchini Tart

Ingredients

• Shortcrust Pastry

  • 1 cup (150 g) unbleached all-purpose flour
  • ¼ cup (20 g) fresh Parmesan cheese, finely grated
  • 2 tbsp basil leaves, finely chopped, plus more for serving
  • ¼ tsp salt
  • ⅓ cup (75 g) cold unsalted butter, diced
  • 3 tbsp (45 ml) ice water

• Zucchini

  • 4 zucchini, cut lengthwise on a mandoline into slices 1/8 inch (3 mm)
  • 1 tbsp (15 ml) olive oil

• Filling

  • 1 cup (250 ml) labneh (see note)
  • ¼ cup (20 g) fresh Parmesan cheese, finely grated
  • 1 lemon, zest finely grated
  • ¼ tsp red pepper flakes