Dough

1. Combine the flour and salt in a food processor and pulse until incorporated. Add the butter and process until the mixture resembles coarse crumbs. Slowly drizzle in the water, with the processor running. The dough should begin to pull away from the sides as it forms. Turn the dough out onto a lightly floured surface and shape the dough into a ball. Wrap the dough with plastic wrap and refrigerate for at least 1 hour.
2. Preheat the oven to 375F. After an hour, let the dough sit at room temperature for about 10 minutes to soften slightly. Roll the dough out so that it’s about 1/8” thick. Gently lay the dough into a (11 ¼” x 8 ¼” x 1”) tart pan. Press the dough into the pan firmly. Trim off the excess dough and reserve for another use (it freezes well). Use a fork to prick small holes along the bottom of the dough, about 1 inch apart. Then, line the inside of the dough with a piece of parchment paper. Fill the pan with pie weights (dried beans, rice, or popcorn kernels all work well). Par-bake the crust for 8 minutes. remove the parchment paper and pie weights. Set the crust aside as you make the filling.

Filling

1. In a mixing bowl, whisk together the ricotta, honey, and beaten egg. Season with salt and freshly cracked black pepper. Pour the mixture into the par-baked crust and use a spatula to smooth it out into one, even layer. Lay the shaved summer squash over the entire layer of ricotta, gently pressing so the squash slightly sinks into the filling. Drizzle the squash with a little olive oil and season well. Drop the oven temperature to 350F and bake for about 20-25 minutes until the filling is cooked through and the squash is golden. Let the tart cool slightly. Serve warm or at room temperature.

Toppings

1. When ready to serve, top the summer squash tart with the shaved radishes and small dollops of ricotta cheese. Season each dollop of cheese with a small pinch of salt. Garnish with a few dill blossoms, sorrel leaves, and sunflower spouts. Drizzle the truffle oil over top.