Variation
Add crumbled feta on top for a salty kick.
Appetizer · Lunch · Vegetarian · French-inspired
Zucchini Tart With Ricotta And Lemon
This elegant zucchini tart features flaky puff pastry, creamy whole milk ricotta, and bright citrus notes for the perfect summer lunch.
Prep
20 min
Cook
25 min
Difficulty
Easy
Serves
6
Preparation
Get these tasks done before you start cooking.
Vegetable Prep
- 1
Degorge the Zucchini
Place zucchini rounds in a colander and toss with salt. Let sit for 15 minutes to draw out excess moisture.
Tip: Pat the slices very dry with a clean kitchen towel before assembly.
Cheese Mixture
- 1
Blend Flavors
In a medium bowl, combine ricotta, Parmesan, lemon zest, lemon juice, minced garlic, and chopped herbs.
Tip: Whisk vigorously for a lighter, fluffier texture.
How to Make Zucchini Tart With Ricotta And Lemon
Total time: 45 min · Yields 6 servings
- 1
Preheat and Prep Pastry
Preheat your oven to 200°C (400°F). Roll out the thawed puff pastry on a sheet of parchment paper into a large rectangle. Use a sharp knife to lightly score a 1 inch border around the edges, being careful not to cut all the way through.
- 2
Apply Cheese Base
Spread the lemon ricotta mixture evenly over the center of the pastry, staying within the scored border. Smooth it out with the back of a spoon or an offset spatula.
- 3
Layer the Zucchini
Arrange the dried zucchini rounds over the ricotta in overlapping rows or a shingle pattern. Drizzle the vegetables lightly with olive oil and a pinch of black pepper.
- 4
Egg Wash and Bake
Brush the exposed pastry border with the beaten egg wash. Bake for 20 to 25 minutes until the pastry is puffed and deeply golden and the zucchini is tender.
- 5
Final Garnish
Remove from the oven and let cool for 5 minutes on a wire rack. This allows the ricotta to set so slices stay neat when cutting.
Chef's Tips
- Always use full-fat ricotta to prevent the filling from becoming watery.
- If you have a mandoline, use it for the zucchini to ensure perfectly even slices that cook at the same rate.
- Ensure your puff pastry is cold when it goes into the oven for the highest rise.
What to Serve with Zucchini Tart With Ricotta And Lemon
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve warm as a light lunch
- Cut into small squares for a summer cocktail party appetizer
- Pair with a crisp glass of Sauvignon Blanc
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Substitute mint with fresh thyme for a more earthy flavor profile.
Variation
Add thin slices of yellow summer squash for a colorful contrast.
Storage & Reheating
This tart is best served fresh. Leftovers can be stored in the fridge for 2 days and crisped up in a 175°C oven for 5 to 8 minutes.
Further reading
Frequently asked questions
How do I prevent my zucchini tart from getting soggy?
The key is to salt the zucchini slices beforehand and let them sit for 15 minutes, then pat them dry with a towel to remove excess water.
Can I make this zucchini tart ahead of time?
You can prepare the ricotta filling a day in advance. However, assemble and bake the tart just before serving for the crispiest pastry.
Do I need to peel the zucchini?
No, the skin provides beautiful color and structure. Just wash the exterior thoroughly before slicing.
What is the best puff pastry for a savory tart?
Look for all-butter puff pastry in the freezer aisle for the best flavor and most dramatic flakiness.
Can I use dried herbs instead of fresh?
Fresh herbs are highly recommended for this recipe to maintain the bright, summer flavor, but you can use 1 teaspoon of dried oregano if necessary.
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