Tomato and Zucchini Tart with Ricotta
Description:
This Tomato and Zucchini Tart with Ricotta is a vibrant and savory dish that makes for a light lunch, brunch centerpiece, or elegant appetizer. Layered with creamy ricotta, thinly sliced zucchini, and ripe tomatoes, this tart is bursting with fresh summer flavor. A flaky pastry crust holds it all together, while herbs and parmesan add extra depth.
Time Breakdown
Step Time
Prep ingredients 15 mins
Pre-bake pastry (blind bake) 10 mins
Assemble tart 10 mins
Bake assembled tart 25–30 mins
Cool before serving 10 mins
Total time 60–65 mins
Nutritional Info (Per Serving — based on 6 servings)
Nutrient Amount
Calories ~290 kcal
Protein ~10 g
Carbs ~22 g
Fat ~19 g
Fiber ~2 g
Sugar ~4 g
Sodium ~300 mg
Note: Values can vary based on specific ingredients/brands used.
Full Recipe: Tomato and Zucchini Tart with Ricotta
Ingredients
For the base:
1 sheet of puff pastry, thawed (or shortcrust if preferred)
1 egg (for egg wash)
For the filling:
1 cup ricotta cheese
1/2 cup grated parmesan cheese
1–2 tablespoons olive oil
1–2 cloves garlic, finely minced
1 medium zucchini, thinly sliced
2–3 medium ripe tomatoes, thinly sliced
1 teaspoon lemon zest (optional)
1 tablespoon fresh basil, chopped (plus extra for garnish)
Salt and pepper, to taste
1/2 teaspoon dried oregano (optional)
Instructions
1. Prep the pastry base
Preheat oven to 400°F (200°C).
Roll out puff pastry on parchment paper and transfer to a baking sheet or tart pan.
Prick the base with a fork, leaving a 1-inch border.
Brush edges with egg wash.
Blind bake for 10 minutes, just until puffed and lightly golden.
2. Make the ricotta filling
In a bowl, mix ricotta, parmesan, garlic, olive oil, lemon zest, salt, pepper, and chopped basil.
Spread this mixture over the pre-baked crust (inside the border).
3. Assemble the vegetables
Layer thinly sliced zucchini and tomatoes over the ricotta filling, slightly overlapping in a spiral or row pattern.
Drizzle lightly with olive oil and sprinkle oregano, salt, and pepper.
4. Bake the tart
Return to the oven and bake for 25–30 minutes, or until the crust is golden and veggies are tender.
5. Cool and garnish
Let cool for 10 minutes before slicing.
Top with extra basil and a drizzle of olive oil if desired.
Common Questions & Answers Can I use other cheeses instead of ricotta?
Yes! You can use cream cheese, goat cheese, or a mixture of feta and cream cheese. Just ensure the texture is spreadable.
Do I need to salt and drain the zucchini beforehand?
Optional, but recommended if your zucchini is watery. Sprinkle slices with salt and let sit for 10 mins, then pat dry.
Can I make it ahead of time?
Yes, bake it up to 1 day ahead. Reheat gently in a 300°F oven for 10–12 mins or serve at room temperature.
Can I make it gluten-free?
Yes, use a gluten-free puff pastry or crust alternative like almond flour crust or a polenta base.
How do I store leftovers?
Wrap tightly and refrigerate for up to 3 days. Reheat in oven or eat cold as a savory tart.