This zucchini tart is my favorite way to turn a pile of summer squash into something that looks like I fussed, when I really did not. I spread lemon ricotta over store-bought puff pastry, fan thin zucchini half moons across the top, and bake it until the border is deep golden and the base is cooked through. It comes together in about 45 minutes, holds beautifully at room temperature, and finishes with fresh mint and a last hit of lemon zest.
My zucchini tart comes out crisp underneath every single time
This one started as the zucchini cousin of my tomato puff pastry tart. That tomato version has been on repeat all summer, and the lemon ricotta base under it is the part everyone asks about, so when the zucchini started coming in faster than we could eat it, I moved that same base onto thin zucchini instead.
The one thing standing between you and a soggy tart is water, and there are three places to catch it.
I salt the zucchini and let it sit for fifteen minutes, then pat it hard with paper towels, because the salt pulls out the moisture that would otherwise steam into the pastry. I drain the ricotta the same way.
Then I dock the center of the pastry with a fork and bake the tart until the border is deep golden, not just set, so the base actually crisps.
The first round I made I rushed it and skipped the salting, and the middle went limp by the time it reached the table. Once I built in those three steps it came out crisp underneath every batch after.
From there it is easy to make it yours. Swap the mint for basil, add extra Parmesan and a pinch of chili for a sharper version, or cut it into small squares for a party instead of wedges. I love it warm from the oven, but it is better suited to having people over than almost anything else I make, because it sits happily at room temperature while I finish everything else.
What goes into a zucchini ricotta tart
Full ingredient list and detailed instructions in the recipe card.
- Zucchini is the star here, so pick two medium ones that feel firm and heavy, then slice them into thin half moons about an eighth of an inch thick so they cook through and stay tender instead of weeping all over the pastry.
- Whole-milk ricotta gives you a richer, less watery filling than part-skim, and draining it for a few minutes is what keeps the base crisp; this is the same lemon ricotta idea I lean on in my no cook zucchini ribbon salad.
- Store-bought puff pastry is the shortcut that makes this a weeknight-possible tart, and an all-butter sheet bakes up flakier and browns deeper than the shortening kind if you can find one.
- Lemon zest and fresh mint are what keep it tasting like summer rather than heavy, so I use half the zest in the filling and save the rest to finish, which keeps everything bright.
- Parmesan and a little Italian seasoning season the ricotta from the inside.
Shruthi’s Top Tips
Keep the water away from the pastry!
Every one of these came out of a tart that did not work the first time.
- Salt the zucchini and pat it truly dry. This is the step people skip, and it is the single biggest reason a tart goes soggy in the middle. Fifteen minutes in a colander and a hard press with paper towels is not optional.
- Drain the ricotta too. Even a few minutes in a sieve pulls out enough liquid to keep the base from turning to paste under the filling.
- Keep the zucchini in a single layer. Piling it on looks generous but traps steam, so overlap the slices in one thin layer and stop there.
- Bake to deep golden, not just set. Dock the center with a fork and let the border puff and color properly, because a pale tart is an undercooked tart underneath.
- It is happiest made a little ahead. Bake it up to a few hours before, hold it at room temperature, and add the mint and flaky salt right before it goes out.
How to make zucchini puff pastry tart
- Slice the zucchini into thin half moons, toss with a pinch of salt in a colander, and let them rest for 15 minutes. Meanwhile, preheat the oven to 400F and line a baking sheet with parchment.
- Drain the ricotta in a sieve or on paper towels while the zucchini rests. Stir together the drained ricotta, Parmesan, half the lemon zest, the thyme, the ½ teaspoon kosher salt, and the pepper until well combined.
- Unfold the thawed puff pastry onto the parchment. Score a ½-inch border around the edge without cutting all the way through, then dock the center all over with a fork. Spread the ricotta mixture evenly inside the border.
- Pat the zucchini very dry with paper towels, then arrange the slices in overlapping rows or a fan over the ricotta in a single layer. Brush the pastry border with the beaten egg, then drizzle or brush the zucchini with the olive oil.
- Bake for 22 to 28 minutes, until the border is deep golden and puffed and the base is cooked through. Cool for 5 minutes, then finish with the remaining lemon zest, flaky sea salt, and torn mint. Serve warm or at room temperature.
How to serve zucchini puff pastry tart
Serve it warm from the oven when it is just the two of you, or at room temperature when people are coming over. Cut it into wedges for a light lunch or starter, or into small squares to pass around with drinks. A simple green salad and a chilled glass of white is all it needs alongside.
The tart is vegetarian and feeds everyone, so meat-eaters can add prosciutto or roast chicken on the side without touching it. For a lunch that holds its own, set it next to a leafy salad and some marinated white beans. If the zucchini keeps coming and you cannot bake it all, here is how to freeze zucchini for later.
Variations
- Swap the mint for basil, or add extra Parmesan and a pinch of chili flakes for a sharper, more grown-up version.
- Tuck a few halved cherry tomatoes among the zucchini for color and a little acidity.
- Cooking through a summer glut? Keep going with grilled zucchini as a smoky side or a pot of zucchini soup.
Storage and reheating
Store leftovers covered in the fridge for up to 2 days. To bring the pastry back, re-crisp it in a 375°F oven for 8 to 10 minutes rather than the microwave, which turns the base soft. The ricotta base can be mixed a day ahead and kept chilled.
Zucchini Puff Pastry Tart with Lemon Ricotta
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
Nutrition information is automatically calculated, so should only be used as an approximation.
You mention thyme once but it’s not mentioned in the actual recipe. I want to make this. Help!
Hi Nancy! You can use thyme + oregano or Italian seasoning in the ricotta as seasoning!
Made it and it is delicious! Salting, draining and drying the zucchini and draining the ricotta makes it nice and crispy, not soggy at all. It was a perfect light dinner for a warm summer evening.
Thank you so much for sharing back, Nancy – so glad it worked great for you!