Ingredients:

For the crust (or use pre-made tart shell):

• 1¼ cups all-purpose flour

• ½ tsp salt

• ½ cup (1 stick) cold unsalted butter, cubed

• 2–3 tbsp cold water

For the filling:

• 1 cup ricotta cheese

• ¼ cup grated Parmesan

• 1 egg

• 2–3 cloves black garlic, mashed into a paste

• 1 tsp lemon zest

• Salt & pepper, to taste

For topping:

• 1 medium zucchini, thinly sliced into rounds or ribbons

• Olive oil, for brushing

• Fresh thyme or basil (optional)

Instructions:

1. Prepare the Tart Shell (if making from scratch):
   In a bowl, whisk flour and salt. Add cold butter and rub with fingers or cut in with a pastry blender until mixture resembles coarse crumbs.
   Add water 1 tbsp at a time and mix until dough holds together. Shape into a disk, wrap, and refrigerate 30 minutes.
   Roll out and press into a 9-inch tart pan. Prick base with a fork and chill again for 10 minutes.

2. Blind Bake (Optional but recommended):
   Preheat oven to 375°F (190°C).
   Line crust with parchment paper and fill with weights or beans. Bake for 15 minutes. Remove weights and bake 5 more minutes. Let cool slightly.

3. Prepare the Filling:
   In a bowl, mix ricotta, Parmesan, egg, black garlic paste, lemon zest, salt, and pepper until smooth.

4. Assemble the Tart:
   Spread ricotta-black garlic mixture evenly over the base of the tart shell.
   Layer zucchini slices or ribbons on top, overlapping slightly. Brush zucchini with a bit of olive oil and sprinkle with salt and pepper.

5. Bake the Tart:
   Bake at 375°F (190°C) for 30–35 minutes, until the filling is set and zucchini is slightly golden at edges.

6. Cool & Serve:
   Let rest 10 minutes before slicing. Garnish with fresh thyme or basil if desired.