Zucchini Ricotta Tart
This zucchini ricotta tart is made with puff pastry tart, creamy ricotta, fresh herbs, and zucchini. Ready in under 30 minutes!
Serving: 6
Ingredients
- 1 roll puff pastry
- 2 zucchini, thinly sliced
- 250 g fresh ricotta cheese, well drained, about 1 cup
- handful of basil leaves, chopped
- 2 sprigs of fresh thyme, chopped
- 1 mozzarella cheese ball, drained and chopped (optional)
- extravirgin olive oil
- sea salt & black pepper to taste
Instructions
- Heat oven to 200C/180C fan.
- Roll out the pastry to about 6 x13inch (15 x 17cm) rectangular shape and trim the edges. Transfer to a baking tray covered with parchment. Score a 1cm border, making sure you don’t cut the base.
- Prick the base with a fork, brush the tart edges of the olive oil. Bake for 15 min, in the oven middle rack.
- Meanwhile, prepare the cheese filling. In a bowl mix the ricotta, lemon zest, herbs and the mozzarella if using. Drizzle with very little olive oil and season with salt and freshly cracked black pepper.
- Remove the base from the oven and evenly spread with cheese mixture within the borders.
- Place zucchini slices along length of the tart.
- Drizzle with a glug of olive oil, season with sea salt and black pepper and bake for 10 mins more. Remove from the oven and allow to cool slightly. Serve warm or chilled. Refrigerate in an airtight container for up to 2 days. Enjoy!
Notes
For a 100% vegetarian version of this tart, make sure you buy a dairy-free store-bought puff pastry. Or even better, make your own puff pastry. I always use Gordon Ramsay’s rough-puff pastry recipe, it’s quick and easy to prepare. All you have to do is substitute butter with margarine or a vegan alternative.
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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.