You’ll love the texture contrast in this light and crispy zucchini tart! From buttery crispy puff pastry crust to creamy herby ricotta filling to velvety soft zucchini slices!!
End of summer is all about fresh garden produce. And zucchini is in abundance right now!! Everyone gets overload of zucchini this time around. If you haven’t planted them, your neighbor probably did. Or something like that, right? 😉
Why you’ll love this tart:
This zucchini ricotta tart is inspired by Ina Garten’s “Make It Ahead” cookbook. I say “inspired”, because I changed a lot of things in the original recipe, from crust to the filling, but I was truly inspired by the simplicity and beauty of the dish.
Sure, there’s nothing like a pie crust from scratch, but I opted to use frozen puff pastry.
- It saves a lot of time without compromising flavor and texture!
- Light and crispy texture is unreal.
- Perfect for a spontaneous baking!
This zucchini ricotta tart is all about texture and flavor!
Crispy and buttery crust + creamy ricotta filling + velvety soft zucchini = simply irresistible!
How to make this recipe:
Thaw puff pastry. Start with thawing the puff pastry. Simply take it out of the freezer and leave it on the counter for about 30 minutes, undisturbed.
Prep the zucchini. Then we’ll sweat the zucchini to get rid off excess moisture! No one wants a soggy tart, right? And to do that, slice zucchini into thin rounds and place it in a bowl. Sprinkle generous amount of salt and toss well. Don’t worry, most of the salt will be rinsed out!
Let the zucchini sweat for about 30 minutes or so, then lightly rinse with water and squeeze them well. Place the zucchini in a clean bowl and stir in some olive oil!
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.
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. Then score it with a fork all over inside the border.
Smear the filling evenly and then arrange the zucchini on top. Repeat with the second puff pastry.
Bake for 20-25 minutes at 400°F.
This tart is delicious either hot, warm, or even at room temperature, which makes it a fantastic snack or appetizer!
Hope you’re inspired by this beautiful tart. Thank you for reading!
Zucchini Ricotta Tart
- 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
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.
Tips & Notes:
This recipe was originally shared on August 17th, 2015.