Zucchini Ricotta Tart

Each slice of this lovely tart is incredibly hearty, and the ingredients work well together. You have tender zucchini on top, the ricotta mixture is rich, creamy, has a nutty bite thanks to the addition of parmesan cheese and both the thyme and rosemary bring a pungent note to the mix. As for the pastry, it is deliciously buttery, oh so flakey and browns beautifully.

Dinner Charm Zucchini Ricotta Tart

Serves 6

  • 4 zucchinis,  thinly sliced

  • Salt

  • All-purpose flour, for dusting

  • 1 sheet of frozen puff pastry

  • 2 large eggs, beaten

  • 1 cup ricotta cheese

  • 1 minced garlic clove

  • 1/3 cup freshly grated parmesan cheese

  • 1/3 cup half and half

  • 2 tablespoons chopped fresh thyme

  • 1 tablespoon chopped fresh rosemary

  • ½ tablespoon olive oil

  • Black pepper

How to Make It

  1. Thinly slice the zucchini and spread it over several paper towels or place in a colander.

  2. Sprinkle with about a teaspoon of salt and let drain for 30 minutes. You must remove the excess moisture from the zucchini, so it doesn’t water down the tart.

  3. Meanwhile, thaw the pastry dough.

  4. Preheat the oven to 350 degrees F.

  5. Once the zucchini has had time to drain, pat dry with paper towels and set aside.

  6. Lightly dust your work surface with all-purpose flour.

  7. Gently roll out the puff pastry dough and press into a 9-inch tart pan. Trim any excess and prick the bottom of the dough with a fork.

  8. Combine the eggs, ricotta cheese, garlic, parmesan cheese, half and half and the herbs in a bowl.

  9. Season with a pinch of salt and black pepper.

  10. Spread the mixture in an even layer on the bottom of the pastry dough.

  11. Shingle the zucchini on top.

  12. Drizzle with olive oil.

  13. Place into the oven to bake for 50-55 minutes or until a tester comes out clean when inserted in the center.

  14. Remove from the oven, cool for 5 minutes, slice and serve.

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