Light and crispy puff pastry smeared with creamy herby ricotta and topped with fresh zucchini slices. Light and satisfying!
End of summer is all about fresh garden produce. And our ranch garden is booming with beets, cucumbers, cabbages, and CORNS! Oh my gosh, so much sweet corns. I’ve been eating corn on the cob every day for the last week.
Grilled, buttered, seasoned, every way imaginable. Not bored yet.
But soon, I’ll move on to corn fritters, and other creative ways to cook them. What is your favorite way to cook corn? Share your favorite sweet corn recipe in the comments below. I’d love to try them.
This post isn’t about corns though. Zucchini is the star of the show today. I bet you have a fresh zucchini hidden somewhere in your fridge. It seems to me that everyone gets zucchini this time around. It’s such a staple in the garden. If you haven’t planted them, your neighbor probably did. Or something like that, right?
Today’s 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.
There is nothing like a pie crust from scratch, but I opted to use frozen puff pastry for my tart. 1. It’s effortless. 2. It saves a lot of time. 3. And it’s equally crispy and light!
For slightly more beautiful presentation, I made zucchini twists, instead of rounds. But it’s totally optional, you can simply cut yours into rounds. I think it’ll still be beautiful.
As my husband isn’t a huge goat cheese fan, I made ricotta spread infused with parsley, which gives the spread that beautiful green tint, and of course, flavor.
Serve this tart hot, warm, or even at room temperature. It’s delicious either way.
It makes perfect light lunch on a hot summer day, or a great side dish, or even a snack.
Hope you’re inspired by this beautiful tart. Thank you for reading!
Zucchini Ricotta Tart
- 1 medium zucchini
- 2 teaspoons salt plus 1/8 teaspoon
- 1 tablespoon olive oil
- ½ cup 130gr ricotta cheese
- 1 handful parsley leaves
- 2 teaspoons lemon juice
- 1 Puff pastry sheet thawed
- ¼ teaspoon ground black pepper
- 1 egg yolk
- Cut the ends of the zucchini. Cut it lengthwise half way through (see photo above). And then thinly slice the zucchini. Place them in a colander and gently toss with 2 teaspoons of salt. Let it sit for about 30 minutes. This method sweats the zucchini and helps to get rid of excess water. Now, gently squeeze the zucchini slices between your palms in small batches and place them in a medium bowl. Drizzle with olive oil and set aside.
- While the zucchini is sweating, place the ricotta, parsley, lemon juice and 1/8 teaspoon of salt in a food processor. Pulse until nice and smooth and the mixture is light green.
- Preheat the oven to 400°F (200°C).
- Unfold the puff pastry on a baking sheet lined with parchment paper. With a sharp knife, score the pastry about ¼ inch from the edges to create a border. Be careful not to cut all the way through though.
- Spread the ricotta mixture evenly on the crust inside the border. Arrange the zucchini slices on the crust twisting each slice for a beautiful presentation. (If desired, simply lay the zucchini slices overlapping halfway.) Sprinkle some ground black pepper all over.
- In a small dish, mix the egg yolk with 1 tablespoon of water to make an egg wash. Brush the egg wash on the edges 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.