For the crust:

170g all-purpose flour

65g wholewheat flour

½ tsp fine sea salt

170g cold unsalted butter, cubed

¾ cup/55g sharp cheddar, grated

1 large egg, whisked

For the filling:

3 medium zucchini, about 900g, trimmed and cut into 1cm cubes

2 cups halved cherry tomatoes

2½ tbs finely chopped fresh rosemary

½ tsp fine sea salt, or more as needed

Pinch crushed red pepper flakes

2 tbs extra-virgin olive oil

1½ tbs hot honey, more for drizzling if you like. (You can use regular honey mixed with a pinch or two of cayenne.)

1 tbs tarragon vinegar or white wine vinegar

¾ cup fresh ricotta

1 large egg

3 tbs chopped chives

1 small garlic clove, grated

Pinch black pepper

For the topping:

2 to 3 tbs heavy cream or milk, for brushing the tops

6 tbs finely grated cheddar

Prepare the crust

In the bowl of a food processor, pulse together flours and salt.

Pulse in butter and cheddar until mixture resembles chickpeas.

Drizzle in whisked egg and ice water one tablespoon at a time, up to 6 tablespoons, pulsing occasionally until mixture is just moist enough to hold together.

Form dough into a ball, wrap with plastic and flatten into a disk.

Refrigerate at least 2 hours.

While dough chills, prepare the filling.

Heat oven to 220ºC.

On a rimmed baking sheet, toss zucchini and tomatoes with rosemary, salt, red pepper and olive oil.

Spread mixture out into one layer.

Roast, tossing occasionally, until vegetables are tender and golden, about 40 to 50 minutes.

Stir honey and vinegar into the hot vegetables, then let cool completely.

Spray a muffin tin with non-stick spray or use a non-stick muffin pan.

Roll out dough to a 30-by-40-cm rectangle, trimming any rough edges.

Cut into a dozen 10-by-10cm pieces and gently press each piece into the holes of the muffin tin, leaving the 4 corners hanging over the edges.

Chill dough for at least another 15 minutes.

In a small bowl, whisk together ricotta, egg, chives and garlic.

Season with a large pinch each of salt and black pepper.

Divide ricotta mixture into the bottom of each tart, using about 1tablespoon each.

Top with the roasted vegetables.

Fold edges of crust over filling.

Brush tops of tarts with cream or milk and sprinkle with cheese.

Place muffin tin on a baking sheet and bake at 200ºC until bubbling and golden; about 20 to 25 minutes.

Drizzle tarts with a little honey (about ½ a teaspoon per tartlet) if you like.

Cool slightly before serving.