Zucchini & Ricotta Puff Pastry Tart with Lemon-Basil Drizzle
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A Note from Feedfeed
This savory zucchini and ricotta puff pastry tart is the perfect blend of creamy, zesty, and fresh. Made with just a handful of simple ingredients—including ricotta cheese, thin-sliced zucchini, and fresh herbs—it comes together quickly and makes for an elegant appetizer, light lunch, or vegetarian dinner. Finished with a fragrant lemon-basil drizzle and a sprinkle of Grana Padano, it's a seasonal dish that delivers major flavor with minimal effort.
Recipe Description
This easy zucchini and ricotta puff pastry tart is a delicious and impressive vegetarian recipe that’s ideal for spring and summer. With a creamy ricotta filling, golden puff pastry crust, and a fresh lemon-basil olive oil topping, this tart comes together in under 30 minutes and is perfect for brunch, lunch, or a light dinner. Topped with Grana Padano and raisins for a sweet-savory twist, it’s an easy puff pastry recipe that’s packed with flavor.
- Ingredient Notes
- Recipe Card
Ingredient Notes
Puff Pastry: Store-bought puff pastry keeps this recipe quick and convenient. Be sure to thaw it according to package instructions before using.
Zucchini: Choose a firm, fresh zucchini and slice it very thinly for the best texture after baking.
Ricotta Cheese: Use whole milk ricotta for a rich, creamy base. Drain if watery.
Fresh Chives: These add a mild onion flavor and a pop of green to the filling.
Raisins: A handful of raisins adds a subtle sweetness that complements the ricotta and zucchini beautifully.
Lemon: Both zest and juice are used to brighten up the dish—don’t skip it!
Fresh Basil: Combined with olive oil and lemon juice to make a fresh herb drizzle for finishing.
Grana Padano: A salty, nutty cheese that adds depth. Parmesan can be substituted if needed.
Egg: Brushing the edges with a beaten egg ensures a shiny, golden-brown crust.
Recipe Card
ingredients
- 1 sheet puff pastry
- 1 zucchini
- 400 grams ricotta cheese
- Fresh chives
- Zest and juice of ½ lemon
- 10 fresh basil leaves
- Extra virgin olive oil
- 1 egg, beaten
- Grana padano cheese, grated
Method
Step 1
Wash the zucchini and slice it very thinly (a mandoline works great if you have one). Pat the slices dry with a paper towel to remove excess moisture.
Step 2
In a mixing bowl, stir together the ricotta, chopped chives, and raisins. Season lightly with salt and pepper.
Step 3
Preheat your oven to 350°F (180°C).
Step 4
Roll out the puff pastry on a parchment-lined baking sheet. Use a fork to prick the center all over, leaving a small border around the edges. Spread the ricotta mixture over the center. Arrange the zucchini slices on top in an even layer, slightly overlapping if you like.
Step 5
Sprinkle the lemon zest over the zucchini, followed by a light dusting of grated Grana Padano. Brush the exposed edges of the pastry with the beaten egg.
Step 6
Transfer the tart to the oven and bake for 15–20 minutes, or until the pastry is puffed and golden brown.
Step 7
While the tart bakes, use a mortar and pestle (or small food processor) to combine the basil leaves with the lemon juice and a drizzle of olive oil. Mash or blend into a loose herb sauce.
Step 8
Once the tart is out of the oven, drizzle with the lemon-basil oil. Slice into squares or wedges and serve warm or at room temperature.