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a close-up shot of zucchini tart on a baking sheet.

Zucchini Ricotta Tart

Course: Appetizer
Cuisine: American
Prep Time: 30 minutes
Cook Time: 25 minutes
30 minutes
Total Time: 1 hour 30 minutes
Servings: 16 servings
Calories: 233kcal
Author: Shinee
Make sure to fully thaw the puff pastry sheets before unfolding to prevent tearing. And don't skip sweating zucchini, or you'll end up with soggy tart!
Print Recipe

Ingredients

  • 3 medium zucchini
  • 2 teaspoons salt
  • 1 tablespoon extra virgin olive oil
  • 15 oz (425g) ricotta cheese Note 1
  • 1 handful fresh parsley Note 2
  • 2 teaspoons fresh lemon juice
  • 1 box frozen puff pastry thawed Note 3
  • ¼ teaspoon coarse kosher salt
  • ¼ teaspoon ground black pepper
  • 1 egg yolk Note 4

Instructions

To prepare zucchini:

  • Cut and discard the ends of the zucchini. Cut it lengthwise half way through, and then thinly slice it. Place the zucchini slices in a colander/bowl and gently toss with 2 teaspoons of salt. Let it sit for about 30 minutes. This method is called sweating zucchini and it helps to get rid of excess moisture.
  • Then lightly rinse the zucchini with water and gently squeeze them between your palms in small batches and place them in a clean bowl. Drizzle with olive oil and set aside.

To make the filling:

  • Now, finely chop parsley and mix it with ricotta. Season with salt and pepper to taste. Alternatively, you can use a small blender to mix ricotta and parsley, and you’ll get a beautiful creamy green filling.
  • Preheat the oven to 400°F (200°C).

To assemble the tart:

  • Once the puff pastry is fully thawed, unfold it and lightly roll it into a rectangle. Cut a border about 1/2 inch from the edges without cutting through to create a border. Then score it with a fork all over inside the border.
  • Transfer it onto a baking sheet lined with parchment paper. And spread the ricotta filling evenly within the border. Then arrange the zucchini slices on top. Repeat with the second puff pastry.
  • In a small dish, mix egg yolk with 1 tablespoon of water to make an egg wash. Brush the egg wash over the border of the tart.
  • Bake the tart for 20-25 minutes, or until the crust is puffed up and golden brown. Cool on wire rack for 5-10 minutes before serving.

Notes

Note 1: I use and recommend whole-milk ricotta cheese over skim ricotta cheese.
Note 2: You can use either flat leaf or curly parsley here.
Note 3: 1 box of puff pastry comes with 2 sheets. You can use just 1 sheet and half the rest of the recipe, if you'd like.
Note 4: Instead of egg wash, you can also use a tablespoon of heavy cream.

Nutrition

Serving: 1slice | Calories: 233kcal | Carbohydrates: 16g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 26mg | Sodium: 429mg | Potassium: 146mg | Fiber: 1g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 7mg | Calcium: 66mg | Iron: 1mg