Tomato and Zucchini Tart with Ricotta
Description:
This savory tart combines sweet heirloom tomatoes, tender zucchini slices, and creamy ricotta cheese on a flaky puff pastry base. Perfect as a light lunch, appetizer, or summer dinner, this dish celebrates fresh garden produce with Mediterranean flavors and vibrant colors.
Time Required:
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling Time: 10 minutes
Total Time: 1 hour
Ingredients (Serves 6):
For the tart:
1 sheet puff pastry, thawed (roughly 9×11 inches)
1 cup ricotta cheese (whole milk preferred)
1 large egg
1/2 cup grated Parmesan cheese
1 garlic clove, minced
1 tbsp olive oil (plus more for drizzling)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp dried oregano or thyme
1 medium zucchini, thinly sliced into rounds
2 medium tomatoes (or heirloom cherry tomatoes, halved)
Fresh basil leaves, for garnish
Optional: balsamic glaze for drizzling
Instructions:
1. Preheat & Prepare the Base
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Roll out the puff pastry slightly on a floured surface and place it on the prepared baking sheet.
Score a 1/2-inch border around the edge (don’t cut through), then prick the center with a fork.
2. Make the Ricotta Filling
In a bowl, combine ricotta, egg, Parmesan, garlic, olive oil, salt, pepper, and herbs. Mix until smooth.
3. Assemble the Tart
Spread the ricotta mixture evenly inside the puff pastry border.
Arrange zucchini and tomato slices in overlapping layers on top of the ricotta.
Drizzle lightly with olive oil and sprinkle with a pinch of salt.
4. Bake
Bake for 28–32 minutes, until the pastry is golden brown and puffed, and vegetables are slightly roasted.
5. Cool & Serve
Let cool for about 10 minutes.
Garnish with fresh basil leaves and balsamic glaze (optional).
Slice and serve warm or at room temperature.
Nutritional Information (Per Serving – Based on 6 Servings)
Nutrient Amount
Calories ~290 kcal
Protein 10 g
Carbohydrates 21 g
Fiber 2 g
Sugars 3 g
Fat 19 g
Saturated Fat 9 g
Cholesterol 45 mg
Sodium 400 mg
Note: Nutrition may vary based on exact ingredients and brands used.
Q&A: Common Questions
1. Can I use other vegetables?
Yes! Try eggplant slices, roasted red peppers, or even mushrooms. Just ensure they are sliced thinly and not too watery.
2. Is puff pastry necessary?
Puff pastry gives the best flaky texture, but you can substitute with pie crust or phyllo dough for a twist.
3. Can I make this ahead of time?
Yes, you can bake it up to a day in advance. Reheat in the oven at 350°F for about 10–15 minutes to restore crispiness.
4. Can it be frozen?
It’s best enjoyed fresh, but you can freeze baked slices in an airtight container for up to 1 month. Reheat from frozen in the oven
5. Is it vegetarian?
Yes, this recipe is fully vegetarian. Just make sure your Parmesan is labeled as vegetarian (some contain animal rennet).
6. How do I keep the tart from getting soggy?
Use firm vegetables and avoid overloading with juicy tomatoes.
You can pre-salt the zucchini and tomatoes, let them sit for 10 minutes, and pat dry to reduc
e moisture.