Zucchini Puff Pastry Tart with Lemon Ricotta
Servings: 6 servings
Calories: 347kcal
A light summer tart of lemon ricotta and thin zucchini half moons baked on flaky puff pastry, finished with fresh mint and lemon zest.
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Ingredients
- 1 sheet frozen puff pastry thawed overnight
- 2 medium zucchini (about 12 oz), sliced into thin half moons about ⅛-inch
- ¾ cup whole-milk ricotta drained
- ⅓ cup finely grated Parmesan (about 1 oz)
- 1 teaspoon lemon zest divided, approx 1 lemon
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt plus a pinch for the zucchini
- ¼ teaspoon black pepper
- 1 large egg beaten (for the border)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon flaky sea salt to finish
- 2 tablespoons fresh mint torn, to finish
Instructions
- Slice the zucchini into thin half moons, toss with a pinch of salt in a colander, and rest 15 minutes. Preheat the oven to 400℉ and line a baking sheet with parchment.
- Drain the ricotta in a sieve or on paper towels while the zucchini rests if needed. Stir together the drained ricotta, Parmesan, half the lemon zest, the Italian seasoning, 1/2 teaspoon kosher salt, and the pepper.
- Unfold the thawed puff pastry onto the parchment. Score a 1/2-inch border with a knife without cutting through, and dock the inner rectangle all over with a fork.
- Pat the zucchini very dry with paper towels. Spread the ricotta mixture inside the border. Arrange the zucchini in overlapping rows or a fan in a single layer, not piled.
- Brush the border with the beaten egg. Drizzle or brush the zucchini with the olive oil.
- Bake 22 to 28 minutes, until the border is deep golden and puffed and the base is cooked through. Cool 5 minutes.
- Finish with the remaining lemon zest, flaky salt, and torn mint. Serve warm or at room temperature.
Notes
- You have to thaw the puff pastry overnight if using a frozen version. You can use refrigerated puff pastry instead if you want to skip the thawing step. Make sure you check which one you have!
- Bake up to a few hours ahead and serve at room temperature; add the mint and flaky salt just before serving.
- Store leftovers covered in the fridge up to 2 days and re-crisp in a 375F oven for 8 to 10 minutes rather than the microwave.
Nutrition
Calories: 347kcal | Carbohydrates: 22g | Protein: 10g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Cholesterol: 51mg | Sodium: 816mg | Potassium: 260mg | Fiber: 2g | Sugar: 2g | Vitamin A: 435IU | Vitamin C: 13mg | Calcium: 160mg | Iron: 2mg
