Zucchini Tart
Elevate your appetizer game with this elegant and flavorful Zucchini Tart, a perfect combination of creamy ricotta, tangy Parmesan, and melty mozzarella on a golden puff pastry crust. Featuring delicately arranged zucchini slices and a hint of fresh thyme with a pop of lemon zest, this tart is as visually stunning as it is delicious. With only 20 minutes of prep time, this recipe combines ease and sophistication, making it ideal for weeknight dinners, brunch spreads, or entertaining guests. Serve it warm or at room temperature for a crowd-pleasing dish that's packed with seasonal flavors and irresistible flaky texture.
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Recipe Information
Ingredients
- 1 sheet store-bought puff pastry
- 2 pieces medium zucchini
- 1 cup ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 0.5 cup shredded mozzarella cheese
- 1 teaspoon lemon zest
- 2 tablespoons extra virgin olive oil
- 1 teaspoon fresh thyme leaves
- 1 large egg
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon all-purpose flour (for rolling)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Lightly flour a clean surface and roll out the puff pastry into a 12x10 inch rectangle, then transfer it to the prepared baking sheet.
Using a sharp knife, score a 1-inch border around the edge of the puff pastry, being careful not to cut all the way through. Prick the center area of the pastry with a fork to prevent it from puffing up too much.
In a medium mixing bowl, combine the ricotta cheese, grated Parmesan, lemon zest, half of the thyme, salt, and black pepper. Spread this mixture evenly onto the center of the pastry, staying inside the scored border.
Slice the zucchini into very thin rounds, about 1/8 inch thick. Arrange the zucchini slices over the ricotta mixture, slightly overlapping them in a decorative pattern.
Beat the egg in a small bowl and brush it over the pastry edges to create a golden crust during baking.
Sprinkle the shredded mozzarella over the zucchini, followed by a drizzle of olive oil and the remaining thyme.
Bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden and crisp, and the cheese is melted and bubbling.
Remove the tart from the oven and let it cool for 5-10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.5 g | 243% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 3838 mg | 167% | |
| Total Carbohydrate | 161.9 g | 59% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 13.9 g | ||
| Protein | 89.1 g | 178% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1990 mg | 153% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1633 mg | 35% | |
*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.
