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Savory Zucchini Tart with Fine Lemon Ricotta Cream

This Savory Zucchini Tart combines creamy ricotta and vibrant zucchini wrapped in flaky puff pastry, perfect for any meal occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Brunch, Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Tart
  • 1 roll fresh puff pastry
  • 2 medium zucchini (1 green and 1 yellow) Thinly sliced
  • 200 g ricotta Use fine ricotta for a smoother filling
  • 100 g cream cheese Softened for easy mixing
  • ½ whole organic lemon juice and zest Add juice and zest in the mixture
  • 1 clove garlic Finely pressed
  • 1 tbsp olive oil For brushing the pastry
  • 2 tbsp pine nuts Toast before using
  • to taste fresh thyme Use for seasoning
  • to taste salt
  • to taste black pepper
  • to garnish fresh basil

Method
 

Preparation
  1. Preheat the oven to 200 °C.
  2. In a bowl, blend the ricotta, cream cheese, garlic, lemon zest, and lemon juice until smooth. Season with salt and pepper to taste.
  3. Roll out the puff pastry onto a baking sheet, gently score the edges, and prick the inner section with a fork.
  4. Evenly spread the ricotta mixture within the inner frame of the pastry.
  5. Thinly slice the zucchini and artfully arrange the slices on top; season and sprinkle with thyme.
  6. Brush with olive oil to enhance the golden crust.
Baking
  1. Bake for 20-25 minutes, until the tart is golden and crisp.
  2. Finish with a sprinkle of toasted pine nuts and fresh basil. Serve warm or at room temperature.

Notes

This tart pairs beautifully with a lightly dressed salad, balancing its richness. Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for optimal flavor.