This Zucchini and Ricotta Tart is made with puff pastry tart, creamy ricotta, fresh herbs, and zucchini. Ready in less than 30 minutes!
this Zucchini and ricotta tart It’s one of those easy recipes that I come back to as soon as zucchini season starts!
It’s simple, fresh, and full of flavour, and it’s the kind of dish you can put together in no time but still feel like a simple treat.
The generous one Ricotta Mixed with herbs, topped with tender zucchini, and baked in golden puff pastry…it’s absolutely amazing.
You can even add a little Mozzarella To the filling for more creaminess, or make it lighter and skip it.
You can easily serve it warm, cold, or at room temperature, making it perfect for picnics, BBQs, or a cozy lunch at home.
And if you love easy ricotta tart recipes, I highly recommend this one Asparagus and ricotta tart Try it, it’s equally delicious and perfect for spring!
ingredients
this Zucchini tart He is Ready in less than 30 minutes It uses only a handful of simple ingredients.
Here’s what you need:
- puff pastry: Ready-made paper keeps things quick and easy, and gives you that golden, flaky base.
- Ricotta cheese: Use good quality ricotta or… Homemade ricotta For a creamy and rich filling.
- zucchini: Fresh zucchini is sliced thinly so it cooks quickly and evenly.
- Mozzarella: Cut it into small cubes and mix with the ricotta to get a creamy, melted texture (optional).
- Basil leaves and thyme: Fresh herbs add lots of flavor and a classic Italian touch.
- olive oil: A drizzle of extra virgin olive oil brings everything together.
How to make zucchini tart with ricotta
this Zucchini tart with puff pastry It is very easy to make and assembles in just a few simple steps.
Below you will find the simplified recipe with Step by step pictures.
Scroll down to the end of the post for Full printable recipe.
Step 1. Cut the zucchini into thin slices.
Step 2. Mix the ricotta, mozzarella (if using), herbs, olive oil, salt and pepper until creamy.
Step 3. Spread the ricotta mixture over the dough and top with the zucchini slices.
Step 4. Bake for 10 minutes until golden, then brush with olive oil and fresh basil.
Storage tips
- refrigerator: Store any leftovers Ricotta zucchini tart In an airtight container for up to two days.
- Reheating: Place it in the oven for several minutes until the dough remains crispy.
- Serve later: These tarts are delicious warm, but are also perfect at room temperature, making them great for picnics or meal prep.
Have you tried this recipe?
Please let me know how you like it! Leave a comment below and share the photo on Instagram using the hashtag #thepetitecook!
Don’t forget to subscribe to my channel Newsletter And he continued along Facebook, Pinterest and Instagram To get the latest updates.
recipe
Prevent the screen from turning dark
This Zucchini and Ricotta Tart is made with puff pastry tart, creamy ricotta, fresh herbs, and zucchini. Ready in less than 30 minutes!
Submission: 6
- 1 Roll puff pastry
- 2 zucchini, Thin slices
- 250 g – Fresh ricotta cheese, well drained, About 1 cup
- A handful of basil leaves, Chopped
- 2 Sprigs of fresh thyme, Chopped
- 1 Mozzarella cheese ball, Strainer and shredder (optional)
- Extra virgin olive oil
- Sea salt and black pepper to taste
-
Preheat the oven to 200°C/180°C.
-
Roll out the dough into a 6 x 13 inch (15 x 17 cm) rectangle and trim the edges. Transfer them to a baking tray covered with parchment. Draw a 1cm border, making sure not to cut into the base.
-
Prick the base with a fork, then brush the edges of the tart with olive oil. Bake for 15 minutes, on the middle rack of the oven.
-
Meanwhile, prepare the cheese filling. In a bowl, mix the ricotta with the lemon peel, herbs, and mozzarella cheese, if using. Drizzle with a very little olive oil and season with salt and freshly ground black pepper.
-
Remove the base from the oven and distribute the cheese mixture evenly within the borders.
-
Place zucchini slices along the tart.
-
Drizzle with a little olive oil, season with sea salt and black pepper, and bake for another 10 minutes. We take it out of the oven and leave it to cool a little. Serve warm or chilled. Refrigerate in an airtight container for up to 2 days. Enjoy!
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional dietitian.
