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Zucchini Puff Pastry Tart with Pesto Ricotta

Zucchini Puff Pastry Tart with Pesto Ricotta

Ready in under 30 minutes this Zucchini Puff Pastry Tart with Pesto Ricotta is the perfect summer appetizer. Discover the best recipe for an easy and delicious zucchini puff pastry tart.
4.89 from 45 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American, French
Servings 8

Equipment

  • Baking Sheet
  • Parchment Paper

Ingredients
  

  • 1 sheet frozen puff pastry thawed
  • 3/4 cup ricotta cheese
  • 2 tbsp pesto
  • 2 large eggs divided
  • 1/2 tsp kosher salt
  • 2-3 medium zucchini thinly sliced

Instructions
 

  • Preheat oven to 4oo degrees.
  • Unfold and roll out the puff pastry into a rectangle about 9×13 in in size. Transfer to the parchment paper and place on a baking sheet. Using a butter knife score a border (do not cut all the way through) about 1 inch wide.
  • In a medium bowl whisk together ricotta, pesto, 1 egg and salt until fully combined. Spread the ricotta mixture over the top of the puff pastry.
  • Arrange the zucchini over the ricotta mixture. Using a fork with together the remaining egg and water to create an egg wash. Brush this over the outer border of puff pastry.
  • Bake the tart for 15-17 minutes. Allow to cool for 5 minutes before slicing.
Keyword summer appetizer, summer recipe, vegetable appetizer, zucchini, zucchini recipe
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