Zucchini Basil Tart
Elevate your summer dining with this Zucchini Basil Tart, a stunning combination of vibrant flavors and rustic charm. Featuring crisp layers of golden puff pastry, a velvety ricotta and parmesan filling, and tender zucchini slices arranged in an elegant pattern, this tart is as beautiful as it is delicious. The dish is brought to life with a hint of garlic and a drizzle of olive oil, while fresh basil leaves add a fragrant and herbaceous finish. Perfect for brunch, light lunches, or an appetizer, this 20-minute-prep recipe ensures a showstopping result with minimal effort. Impress your guests or treat yourself to this seasonal classic that pairs beautifully with a crisp white wine or a simple garden salad.
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Recipe Information
Ingredients
- 2 medium zucchini
- 10 leaves fresh basil leaves
- 1 sheet frozen puff pastry
- 1 cup ricotta cheese
- 0.5 cup parmesan cheese, grated
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Take the frozen puff pastry out of the freezer and let it thaw at room temperature while you prepare the other components.
Slice the zucchinis into thin rounds, about 1/8-inch thick, and set aside.
In a mixing bowl, combine the ricotta cheese, grated parmesan cheese, egg, minced garlic, salt, and black pepper. Mix well until smooth and set aside.
On a lightly floured surface, roll out the puff pastry sheet into a rectangle or oval shape, about 1/8-inch thick. Transfer the pastry to a parchment-lined baking sheet.
Spread the ricotta mixture evenly over the puff pastry, leaving a 1-inch border around the edges.
Lay the zucchini slices in an overlapping pattern on top of the ricotta mixture. Drizzle the zucchini with 1 tablespoon of olive oil and a pinch of additional salt and pepper.
Fold the edges of the puff pastry over to create a border, gently pressing to seal.
Brush the folded edges with the remaining tablespoon of olive oil for a golden finish.
Bake the tart in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the zucchini is soft and slightly caramelized.
Remove the tart from the oven and scatter the fresh basil leaves on top while it’s still warm.
Let the tart cool for 5 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.0 g | 223% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 410 mg | 137% | |
| Sodium | 7159 mg | 311% | |
| Total Carbohydrate | 199.5 g | 73% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 31.3 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1586 mg | 122% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1488 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
