If it’s summer then it must be zucchini season, and luckily for me there are a zillion ways to enjoy them. One of my favorites is layering thinly sliced zucchini over buttery puff pastry with a creamy ricotta spread flecked with pesto. Great as an appetizer or paired with a salad for a light meal this zucchini puff pastry tart with pesto ricotta is easy, delicious and sure to transport you to the south of France.
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A Little Bit About Zucchini
Zucchinis are a member of the squash family, and like all squashes are native to Central America. Zucchini have soft green skins and a tender flesh; it can be used in traditional vegetable dishes, as a stand in for pasta or even in desserts. Zucchini flowers are also edible and quite the delicacy in Italy.
How to Make Zucchini Puff Pastry Tart with Pesto Ricotta
This zucchini tart goes from fridge to oven to table in under 30 minutes. Start by unfolding and rolling out the puff pastry into a large rectangle (roughly about 9×13 inches in size). Using a butter knife score a border about 1 inch wide, taking care not to cut completely through the dough. This will ensure the outer edge gets extra puffy creating an outer crust for your tart.
In a medium bowl whisk together ricotta, pesto, one of the eggs and salt until fully combined. Spread the ricotta mixture over the top of the puff pastry and arrange the zucchini on top. Brush the outer edge of the pastry with an egg wash and bake for fifteen minutes. This asparagus puff pastry tart can be served either warm or at room temperature.
If you like this Zucchini Puff Pastry Tart with Pesto Ricotta be sure to take a look at some of my other recipes!
Creamy Pasta with Asparagus and Mushrooms
Israeli Couscous with Spinach and Pinenuts
Gougeres – Classic French Cheese Puffs
Butternut Squash and Mushroom Risotto
If you make this Zucchini Puff Pastry Tart with Pesto Ricotta please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Zucchini Puff Pastry Tart with Pesto Ricotta
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.
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Allyssa says
Thank you so much for sharing this unique and really amazing recipe! It looked really beautiful and tasted fantastic! Highly recommended and will surely make this one again!
Lara Brooks says
This recipe spoke to me right away. I’m always on the look out for seasonal recipes that are vegetarian but that my whole family will enjoy. This was PERFECT!
Juli says
It’s a very good recipe.
I find that adding the egg to the ricotta makes the bottom less prone to becoming soggy (which many people often mention as a problem), and many recipes skip this step. Also, the baked lemon slices with the zucchini taste wonderful and are a great accompaniment. Really fresh.
Thank you for this recipe! Just leaving a comment to let others know that it works (well, at least it did for me personally).