Summer Zucchini Ricotta Tart

Experience a symphony of textures and fresh flavors in this exquisite Zucchini Ricotta Tart. From the moment you take your first bite, you’ll be captivated by the buttery, impossibly crispy puff pastry crust, which beautifully cradles a light and creamy, herb-infused ricotta filling. Crowned with tender, velvety soft zucchini slices, this tart is a true celebration of seasonal ingredients, offering an irresistible contrast that delights the palate. It’s an effortlessly elegant dish that’s perfect for any occasion, proving that simplicity can indeed be profoundly delicious.

As summer reaches its peak, gardens overflow with an abundance of fresh produce, and zucchini often takes center stage. If you’re anything like us, you’re likely searching for creative and delicious ways to utilize this versatile vegetable. Whether you’ve harvested a bumper crop from your own garden, received a generous bounty from a neighbor, or simply spotted them looking vibrant at the farmer’s market, zucchini is everywhere right now! This Zucchini Ricotta Tart offers a sophisticated yet incredibly easy solution to transform those beloved summer squash into a memorable meal or appetizer. It’s a recipe that embraces the season, turning simple ingredients into something truly special.

Why This Zucchini Ricotta Tart Will Become Your Go-To Summer Recipe

This Zucchini Ricotta Tart, while deeply inspired by the elegant simplicity found in Ina Garten’s culinary approach, has been adapted and refined to highlight the best of its ingredients and textures. While the original recipe sparked the idea, we’ve made significant enhancements to both the crust and the filling, transforming it into a uniquely delightful experience. We’ve prioritized ease without compromising on gourmet appeal, making it a perfect fit for both seasoned bakers and beginners.

Sure, there’s an undeniable satisfaction in crafting a flaky pie crust from scratch, but for this particular tart, we’ve opted for the convenience and consistently excellent results of frozen puff pastry. This choice isn’t a compromise; it’s a strategic move to elevate your baking experience. Here’s why using puff pastry makes all the difference:

• Unbeatable Time Savings: It drastically cuts down on prep time, allowing you to create a stunning dish in a fraction of the time, perfect for spontaneous entertaining or a quick weeknight meal.
• Superior Texture: Puff pastry delivers an exquisitely light, airy, and crispy texture that’s incredibly hard to achieve with homemade dough. Its delicate layers provide a fantastic contrast to the creamy filling.
• Reliable Results: High-quality frozen puff pastry consistently bakes up beautifully golden and flaky, ensuring a perfect base every time without the fuss of rolling and chilling.
• Effortless Elegance: It transforms a simple vegetable and cheese combination into a sophisticated tart that looks like it took hours of effort.

Beyond its ease, this zucchini ricotta tart is a masterpiece of texture and flavor harmony. Imagine the delightful interplay of:

**Crispy and buttery puff pastry crust** that shatters with every bite,
**Velvety, creamy ricotta filling** bursting with fresh herbs and a hint of lemon,
**Tender, thinly sliced zucchini** that melts in your mouth,
All these elements combine to create a dish that is simply irresistible! It’s an experience that tantalizes your taste buds and leaves you craving more.

Crafting Your Delicious Zucchini Ricotta Tart: A Step-by-Step Guide

Creating this elegant Zucchini Ricotta Tart is simpler than you might imagine, thanks to a few clever techniques and the magic of puff pastry. The key to success lies in proper preparation, especially managing the moisture content of the zucchini, which ensures a crispy crust and a firm, flavorful filling. Follow these detailed steps to achieve a perfect tart every time.

Step 1: Thaw the Puff Pastry. The foundation of our tart is the light and airy puff pastry. Begin by removing the frozen puff pastry sheets from their packaging and placing them on your kitchen counter. Allow them to thaw undisturbed for approximately 30-40 minutes at room temperature. This gradual thawing prevents the pastry from cracking or tearing when you unfold and roll it, ensuring a beautiful, unblemished crust.

Step 2: Prepare the Zucchini (The “Sweating” Technique). No one wants a soggy tart! To prevent excess moisture from compromising our crispy crust, we employ a technique called “sweating” the zucchini. Slice the zucchini into thin, uniform rounds. For best results, aim for a thickness of about 1/8 to 1/4 inch. Place the sliced zucchini in a large bowl or colander and sprinkle generously with about 2 teaspoons of salt. Toss gently to ensure all slices are coated. Let the zucchini sit for at least 30 minutes. During this time, the salt draws out the water, which you’ll see accumulating in the bottom of the bowl. Don’t worry about the saltiness; most of it will be rinsed away.

After sweating, lightly rinse the zucchini slices under cold water to remove any residual salt. Then, and this is crucial, squeeze them *very well* between your palms in small batches. You want to extract as much liquid as possible. Place the squeezed zucchini in a clean bowl and gently toss with a tablespoon of olive oil. This step adds a touch of richness and helps the slices brown nicely during baking.

Step 3: Create the Creamy Ricotta Filling. Now for the heart of our tart: the herbaceous ricotta filling. In a medium bowl, combine the whole-milk ricotta cheese, finely chopped fresh parsley, and fresh lemon juice. Season generously with salt and freshly ground black pepper to taste. Mix everything thoroughly until well combined. For an even smoother, lusher texture and a beautiful pale green hue, you can briefly blend the ricotta and parsley in a small food processor or blender until silky smooth.

Step 4: Assemble the Tart with Precision. Preheat your oven to 400°F (200°C). Once the puff pastry is fully thawed and pliable, carefully unfold it onto a lightly floured surface or a piece of parchment paper. Gently roll it out into a roughly rectangular shape, ensuring it’s thin but not too delicate. Using a sharp knife or a pizza cutter, score a border approximately 1/2 inch from the edges of the pastry, being careful *not* to cut all the way through. This creates a raised edge that will puff beautifully in the oven, acting as a natural frame for your filling. Inside this border, use a fork to prick the pastry all over. This helps prevent the bottom crust from puffing up too much and ensures an even bake.

Carefully transfer the prepared puff pastry onto a baking sheet lined with parchment paper. Evenly spread the ricotta filling within the scored border. Then, artfully arrange the zucchini slices on top of the filling, overlapping them slightly to create an attractive pattern. If you are using two puff pastry sheets, repeat this process for the second tart.

For a gorgeous golden-brown crust, whisk one egg yolk with a tablespoon of water to create an egg wash. Lightly brush this mixture over the exposed puff pastry border.

Step 5: Bake to Golden Perfection. Place the baking sheet in your preheated oven and bake for 20-25 minutes. The tart is ready when the puff pastry is visibly puffed, golden brown, and the zucchini appears tender.

This Zucchini Ricotta Tart is incredibly versatile and delicious whether served hot, warm, or even at room temperature. This makes it a truly fantastic and convenient option for a variety of occasions, from an elegant appetizer at a dinner party to a light lunch, a savory brunch item, or even a sophisticated snack. Its adaptability means you can prepare it in advance and enjoy it without the rush, making entertaining a breeze.

We hope you feel inspired by the beauty and simplicity of this delectable tart. It’s a wonderful way to savor the fresh flavors of summer and impress your family and friends with minimal effort. Enjoy every delightful bite, and thank you for exploring this recipe with us!

5 from 4 votes

Zucchini Ricotta Tart

By

Shinee Davaakhuu

Make sure to fully thaw the puff pastry sheets before unfolding to prevent tearing. And don’t skip sweating zucchini, or you’ll end up with soggy tart! This easy and impressive tart is perfect for showcasing summer’s bounty.

Prep:

30 minutes
mins

Cook:

25 minutes
mins

30 minutes
mins

Total:

1 hour
hr
30 minutes
mins

Servings:

16
servings

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Ingredients

• 
  3
  
  
  medium zucchini
• 
  2
  teaspoons
  
  
  salt
• 
  1
  tablespoon
  
  
  extra virgin olive oil
• 
  15
  oz
  
  
  (425g) ricotta cheese
  Note 1
• 
  1
  handful
  
  
  fresh parsley
  Note 2
• 
  2
  teaspoons
  
  
  fresh lemon juice
• 
  1
  box
  
  
  frozen puff pastry
  thawed Note 3
• 
  ¼
  teaspoon
  
  
  
  coarse kosher salt
  
• 
  ¼
  teaspoon
  
  
  ground black pepper
• 
  1
  
  
  egg yolk
  Note 4

Instructions

To prepare zucchini:

• Cut and discard the ends of the zucchini. Cut it lengthwise half way through, and then thinly slice it into uniform rounds (approx. 1/8 to 1/4 inch thick). Place the zucchini slices in a colander or large bowl and gently toss with 2 teaspoons of salt. Let it sit for about 30 minutes; this process, known as “sweating,” helps to draw out excess moisture and prevent a soggy tart.
• After 30 minutes, lightly rinse the zucchini with cold water to remove the excess salt. Then, firmly squeeze the zucchini slices between your palms in small batches to remove as much liquid as possible. Transfer the squeezed zucchini to a clean bowl and drizzle with 1 tablespoon of olive oil, tossing gently to coat. Set aside.

To make the filling:

• In a medium bowl, combine the whole-milk ricotta cheese, finely chopped fresh parsley, and fresh lemon juice.
• Season the filling with ¼ teaspoon of coarse kosher salt and ¼ teaspoon of ground black pepper, or adjust to taste. Mix well. For an extra creamy, smooth green filling, you can use a small blender or food processor to combine the ricotta, parsley, and lemon juice.
• Preheat your oven to 400°F (200°C).

To assemble the tart:

• Once the puff pastry is fully thawed, carefully unfold it onto a lightly floured surface or a piece of parchment paper. Gently roll it into a rectangle. Using a sharp knife, score a border about 1/2 inch from the edges, without cutting all the way through, to create a crust. Then, prick the pastry all over inside the border with a fork to prevent excessive puffing.
• Carefully transfer the pastry onto a baking sheet lined with parchment paper. Evenly spread the creamy ricotta filling within the scored border. Then, artfully arrange the prepared zucchini slices on top of the filling, overlapping them slightly for a beautiful presentation. Repeat this process if using a second puff pastry sheet.
• In a small dish, whisk together the egg yolk with 1 tablespoon of water to make an egg wash. Brush this egg wash gently over the exposed puff pastry border of the tart. This will help create a beautiful golden-brown, crispy crust.
• Bake the tart for 20-25 minutes, or until the crust is puffed up, deeply golden brown, and the zucchini is tender. Once baked, remove the tart from the oven and let it cool on a wire rack for 5-10 minutes before slicing and serving. This allows the filling to set slightly.

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Tips & Notes

Note 1: For the richest flavor and creamiest texture, we highly recommend using whole-milk ricotta cheese over skim or part-skim varieties.

Note 2: You can use either flat-leaf (Italian) or curly parsley for this recipe. Both will provide a wonderful fresh, herbaceous note. Experiment with other fresh herbs like dill, chives, or basil for variations.

Note 3: A standard box of frozen puff pastry typically contains two sheets. This recipe calls for both sheets to make two tarts. If you only wish to make one tart, you can simply use one sheet and halve the remaining ingredients accordingly.

Note 4: If you prefer not to use an egg wash, you can brush the puff pastry border with a tablespoon of heavy cream or milk for a golden finish, though the color might be slightly less vibrant.

Nutrition

Servings:

1
slice

Calories:

233
kcal

Carbohydrates:

16
g

Protein:

6
g

Fat:

16
g

Sugar:

1
g

Sodium:

429
mg

Course:
Appetizer

Cuisine:
American

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This delightful recipe was originally shared on August 17th, 2015, and has since been updated to provide even more detail and culinary inspiration.