This zucchini ricotta tart is made with puff pastry tart, creamy ricotta, fresh herbs, and zucchini. Ready in under 30 minutes!
This zucchini ricotta tart is one of those easy recipes I come back to as soon as zucchini are in season!
It’s simple, fresh, and full of flavor, the kind of dish you can put together in no time but still feels a like a little treat.
The creamy ricotta mixed with herbs, topped with tender zucchini, and baked in golden puff pastry… it’s just so good.
You can even add a little mozzarella to the filling for extra creaminess, or keep it lighter and skip it.
You can easily serve it warm, cold, or at room temperature, which makes it perfect for picnics, BBQs, or a relaxed lunch at home.
And if you like easy ricotta tart recipes, I highly recommend you give this asparagus ricotta tart a try, it’s equally delicious and perfect for spring!
Ingredients
This zucchini tart is ready in under 30 minutes and uses just a handful of simple ingredients.
Here’s what you need:
- Puff pastry: A ready-rolled sheet keeps things quick and easy, and gives you that flaky, golden base.
- Ricotta cheese: Use good-quality ricotta or homemade ricotta for a creamy, rich filling.
- Zucchini: Fresh zucchini sliced into thin rounds so they cook quickly and evenly.
- Mozzarella: Chop into small cubes and mix into the ricotta for a melty, creamy texture (optional).
- Basil and thyme leaves: Fresh herbs add so much flavor and that classic Italian touch.
- Olive oil: A drizzle of good extra virgin olive oil brings everything together.
How to make zucchini ricotta tart
This zucchini tart with puff pastry is super easy to make and comes together in just a few simple steps.
Here below you’ll find the simplified recipe with step-by-step pictures.
Scroll down to the end of the post for the full printable recipe.
STEP 1. Cut the zucchini into thin slices.
STEP 2. Mix ricotta, mozzarella (if using), herbs, olive oil, salt, and pepper until creamy.
STEP 3. Spread the ricotta mix over the pastry and top with zucchini slices.
STEP 4. Bake 10 minutes until golden, then finish with olive oil and fresh basil.
Storage tips
- Fridge: Store any leftover ricotta zucchini tart in an airtight container for up to 2 days.
- Reheat: Warm it in the oven for a few minutes to keep the pastry crispy.
- Serve later: This tart is delicious warm, but also perfect at room temperature, making it great for picnics or meal prep.
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Recipe
Prevent your screen from going dark
This zucchini ricotta tart is made with puff pastry tart, creamy ricotta, fresh herbs, and zucchini. Ready in under 30 minutes!
Serving: 6
- 1 roll puff pastry
- 2 zucchini, thinly sliced
- 250 g fresh ricotta cheese, well drained, about 1 cup
- handful of basil leaves, chopped
- 2 sprigs of fresh thyme, chopped
- 1 mozzarella cheese ball, drained and chopped (optional)
- extravirgin olive oil
- sea salt & black pepper to taste
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Heat oven to 200C/180C fan.
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Roll out the pastry to about 6 x13inch (15 x 17cm) rectangular shape and trim the edges. Transfer to a baking tray covered with parchment. Score a 1cm border, making sure you don’t cut the base.
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Prick the base with a fork, brush the tart edges of the olive oil. Bake for 15 min, in the oven middle rack.
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Meanwhile, prepare the cheese filling. In a bowl mix the ricotta, lemon zest, herbs and the mozzarella if using. Drizzle with very little olive oil and season with salt and freshly cracked black pepper.
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Remove the base from the oven and evenly spread with cheese mixture within the borders.
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Place zucchini slices along length of the tart.
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Drizzle with a glug of olive oil, season with sea salt and black pepper and bake for 10 mins more. Remove from the oven and allow to cool slightly. Serve warm or chilled. Refrigerate in an airtight container for up to 2 days. Enjoy!
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
