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Zucchini Ricotta Tart Recipe

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3.9 from 15 reviews

  • Author: Sara
  • Total Time: 1 hour 5 minutes
  • Yield: 16 servings
  • Diet: Vegetarian

Description

This Zucchini Ricotta Tart is a delightful and elegant savory pastry featuring thinly sliced zucchini, creamy ricotta cheese, fresh parsley, and a hint of lemon. The zucchini is wisely salted to remove excess moisture before being arranged over a fluffy puff pastry crust, creating a perfect balance of textures and flavors. Ideal as a light lunch or appetizer, this tart is both visually appealing and delicious.

Ingredients

Zucchini Preparation

  • 3 medium zucchini
  • 2 teaspoons salt
  • 1 tablespoon extra virgin olive oil

Ricotta Filling

  • 15 oz (425g) ricotta cheese
  • 1 handful fresh parsley
  • 2 teaspoons fresh lemon juice
  • ¼ teaspoon coarse kosher salt
  • ¼ teaspoon ground black pepper

Tart Assembly

  • 1 box frozen puff pastry (thawed)
  • 1 egg yolk
  • 1 tablespoon water (for egg wash)

Instructions

  1. Prepare the zucchini: Cut off and discard the ends of the zucchini. Slice each zucchini lengthwise halfway through, then thinly slice the halves. Place these slices in a colander or bowl, toss gently with 2 teaspoons of salt, and let them sit for about 30 minutes to sweat out excess moisture.
  2. Rinse and dry zucchini: Lightly rinse the salted zucchini slices under cold water to remove excess salt, then gently squeeze them in small batches between your palms to remove more moisture. Place the dried zucchini slices in a clean bowl, drizzle with 1 tablespoon of extra virgin olive oil, and set aside.
  3. Make the ricotta filling: Finely chop fresh parsley and mix it thoroughly with ricotta cheese and 2 teaspoons of fresh lemon juice. Season the mixture with ¼ teaspoon coarse kosher salt and ¼ teaspoon ground black pepper. Optionally, blend the ricotta and parsley in a small blender for a smoother, creamy texture.
  4. Preheat the oven: Set your oven to 400°F (200°C) to get it ready for baking the tart.
  5. Prepare the puff pastry: Once fully thawed, unfold the puff pastry and lightly roll it out into a rectangle. Using a knife, cut a ½ inch border around the edges without cutting all the way through, creating a raised border. Score the inside area with a fork to prevent excessive rising.
  6. Assemble the tart: Transfer the prepared puff pastry onto a baking sheet lined with parchment paper. Spread the ricotta filling evenly within the scored border. Arrange the prepared zucchini slices neatly on top of the ricotta layer. Repeat the assembly steps if using a second sheet of puff pastry.
  7. Apply egg wash: In a small dish, whisk together 1 egg yolk with 1 tablespoon of water. Brush this egg wash over the exposed border of the puff pastry to help it brown beautifully during baking.
  8. Bake the tart: Place the tart in the preheated oven and bake for 20-25 minutes, or until the crust is puffed and golden brown.
  9. Cool and serve: Remove the tart from the oven and allow it to cool on a wire rack for 5-10 minutes before slicing and serving.

Notes

  • Note 1: Use whole-milk ricotta for a creamier texture.
  • Note 2: Parsley adds a fresh flavor; you can substitute with basil or chives if preferred.
  • Note 3: Ensure puff pastry is completely thawed before rolling and assembling.
  • Note 4: The egg yolk wash gives the pastry a beautiful golden color and glossy finish.
  • Sweating zucchini is crucial to remove excess water, preventing a soggy tart.
  • For a vegan alternative, use vegan ricotta and an appropriate egg substitute for the wash.
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Italian

Find it online: https://saraflavors.com/zucchini-ricotta-tart-recipe/