Preheat the oven to 180 degrees Celsius.

Combine all the ingredients for the crust in your food processor (EXCEPT for the ice water) and process until combined. The dough should be in little balls but easily able to be gathered up into your hand. If not, add a teaspoon at a time of ice water until it achieves that consistency.

Wrap it up and place it into the fridge to firm up.

Spray a 24cm in diameter springform fluted tart tin with olive oil, and gently press the tart dough into the tin. Repair any little tears with your hands, and don't worry if the dough doesn't come all the way up the edges of the tin - just press the edge tops flat so they look ~presentable~.

Prick lots of little holes in the base of the tart with a fork, to let the air escape.

Pop into the oven for 10 minutes.

While the base is cooking, throw everything for the 'ricotta' (except for the herbs and capers) into the food processor (no need to clean it after the crust really) and process it until it forms a thick, ricotta looking paste. Add the herbs and capers, and process a little more. Adjust for taste.

Gently spoon the tofu mixture into the tart base - I find it easiest to pat it down using my hands.

Chop your zucchini slices in half lengthways so they are short enough to be pressed into the tart. Originally I would begin from the centre and work out (see pictures here) but the last few times I've started laying the slices around the edges and working in. Begin pressing the zucchini slices, green side up, into the 'ricotta' and as tightly packed as you can. If you're having trouble getting the slices to sit well in the tart, either trim some of the white flesh off so they're shorter, or scoop out a little tofu and set aside for snacks. I promise it's delish.

Continue layering the zucchini in the tart until you have covered the entire tart.Give the top of the tart a generous spray with olive oil, and pop it back into the oven for 40 minutes, or until the zucchini is cooked.