This zucchini tart turned out so delicious! You make it with whipped ricotta, zucchini, and a few herbs. So simple, yet so good! Once again, this recipe proves that easy does it.
Table of Content
Why This Recipe Works
Maybe you know that I’ve gotten into gardening lately and more specifically, into gardening in a vegetable patch in my own (big!) garden. Every season the zucchini explodes and I’m left with endless amounts of both summer squash, yellow squash, zucchini and pumpkins.
They all seem to grow at the same time! And this zucchini tart recipe is so good! Not only because it uses some of that fresh zucchini of course, but because it has bags of flavor and can easily be adjusted!
Recipe Ingredients
- Sesame seeds – These give the tart a nice finishing touch in both flavor and texture.
- Puff pastry – I use a roll of refrigerated puff pastry, which you can usually find in both round and rectangular shapes. Either works for this recipe. Folding up the edges is optional, but I like how it looks and it gives a nice crunch.
- Egg + milk – I brush the edges with an egg yolk whisked together with a splash of milk. It helps the seeds stick and makes the crust golden and crispy. Do this even if you don’t fold the edges up.
- Ricotta – Whip the ricotta briefly until smooth, creamy, and spreadable. As an alternative, you could also use goat cheese or whipped feta.
- Zucchini – Naturally the star ingredient. I used both yellow and green zucchini, but you can go with just one if you prefer.
- Grated cheese – I recommend a flavorful, herb-seasoned cheese. I used nettle cheese, but garlic-herb, Italian-spiced, or pepper cheese would all be delicious. Aged cheese is also a great option.
- Herbs – I stirred chives and parsley into the ricotta. Fresh or dried both work—use whatever you have at home or in the garden.
How To Make Zucchini Tart
Making this zucchini tart couldn’t be easier. First, blind-bake the puff pastry for a few minutes. While that’s in the oven, whip the ricotta with the herbs. Slice the zucchini into ribbons with a mandoline while rotating it.
That leaves you with the core and seeds, which we don’t use here because they hold too much moisture. But don’t throw them away—perfect for zucchini soup! A bowl of that soup also pairs wonderfully with this tart.
Once the crust is pre-baked, spread the whipped ricotta on top, add the cheese, then layer on the zucchini. Bake again until golden, and in less than 30 minutes, you’ll have this delicious meal on the table. Great for dinner with a side salad or soup, but also perfect for lunch—or even as a vegetarian appetizer!
If you happen to have leftovers (hard to imagine!), store them in the fridge and reheat in the oven. That way the puff pastry gets crispy again. Another lovely recipe with zucchini is this zucchini fritter recipe!
FAQ Zucchini Tart
Can I make this tart ahead of time?
Yes! You can assemble the tart a few hours in advance and keep it in the fridge (unbaked). Just pop it in the oven when you’re ready to serve. If you’ve already baked it, store it in the fridge and reheat in the oven so the puff pastry gets crispy again.
Do I have to use ricotta?
Not at all. Ricotta gives a creamy base, but you can swap it for whipped feta, cream cheese, or even soft goat cheese. Each will give a slightly different flavor twist.
Can I freeze leftovers?
I don’t recommend freezing this tart—puff pastry tends to lose its texture and zucchini contains too much water. It’s best enjoyed fresh or reheated from the fridge.
What can I serve with this tart?
It’s delicious as a light dinner with a green salad or a bowl of soup. You can also cut it into smaller squares and serve it as an appetizer at a party.
Did you make this recipe? Let us know in a comment or leave a rating behind! Or follow us on social media here.
Ingredients
- 1 sheet puff pastry (round or rectangular)
- 250 gram ricotta
- 1 egg yolk ( + splash of milk)
- ½ tbsp chives (fresh or dried)
- ½ tbsp parsley (fresh or dried)
- 2 zucchinis (about 500 g / 1 lb)
- 50 gram grated cheese
- salt, pepper, olive oil and sesame seeds
Equipment
- Mandoline
INSTRUCTIONS (how to make this recipe):
- Preheat oven to 430°F (220°C), top and bottom heat.
- Roll out the puff pastry with its parchment paper onto a baking sheet. Fold up the edges if you like for a decorative crust.
- Brush edges with the egg yolk + milk mixture. Poke holes in the center with a fork. Optionally sprinkle sesame seeds on the edges.
- Pre-bake the crust for 8 minutes.
- Meanwhile, whip the ricotta in a food processor until soft and fluffy (1–2 minutes). Add chives, parsley, a pinch of salt, pepper, and a drizzle of olive oil. Blend briefly again.
- Trim the ends off the zucchinis and slice into long, thin ribbons with a mandoline, rotating the zucchini as you go. Discard the core with seeds (or save for soup).
- Let the crust cool slightly, then spread the ricotta mixture on top. Sprinkle with grated cheese, then layer the zucchini ribbons over it.
- Season with sesame seeds, salt, and pepper.
- Bake for another 10–15 minutes until golden brown. Enjoy!
Labels/ brands in this article can be due to a paid collab. Some links on this page can be affiliate links. Read more: disclaimer.
