This tart has all the components I love together. A flaky butter crust, topped with a tangy herby luscious lebne, and a gorgeous array of slightly overlapping courgette circles, grilled to perfection. To make it even better, there is not a tart tin in sight. That’s right, this is a free form sort of pan, relying on your ability or will to keep it a circular as you want it to be. The lebne can easily be replaced by creamy goat’s cheese were you so inclined. While the tart is delicious while still warm, I actually thought it tasted even better at room temperature. It can even be eaten cold. I do recommend a side of some sort of simple salad to satisfactorily round off a vegetarian meal.
1 1/4 cups flour
salt and pepper
120g cold butter, diced
1/2 tsp white vinegar
5 Tbsp ice-cold water
700g courgette, unpeeled and sliced ⅛ inch thick
2 Tbsp olive oil, divided
250g plain lebne, at room temperature
1 tsp minced fresh rosemary
1/2 tsp grated lemon zest
Place flour, ¾ teaspoon salt, and butter in the bowl of a food processor fitted with the steel blade and pulse until the butter is the size of peas. With the processor running, pour the vinegar and iced water through the feed tube and continue to process and pulse until the dough just comes together. Dump out on a floured board, form into a disk, wrap in plastic, and chill for 30 minutes.
Meanwhile, place the sliced courgette in a colander set over a plate. Toss with a teaspoon of salt and set aside for 30 minutes. Spread the courgette out on a clean dish towel, roll it up, and squeeze gently to remove some of the liquid. Put the zucchini slices into a bowl and toss with 1 tablespoon olive oil. With a fork, mash together the lebne, rosemary, lemon zest, ¼ teaspoon pepper and set aside.
Preheat the oven to 400F. Roll the dough out on a floured board to an 11-inch circle and place on a sheet pan lined with parchment paper. Spread the dough with the lebne mixture, leaving a ½-inch border. Lay the courgette slices in tightly overlapping circles, starting at the very edge of the pastry until the whole tart is covered. Drizzle with the remaining tablespoon of olive oil and sprinkle with pepper. Bake for 40 to 50 minutes, until the dough is golden brown. Cut in wedges and serve hot, warm, or at room temperature.