This Zucchini and Ricotta Tart is so yummy even people who don’t like zucchini will love it (like my husband Joe)! He tried this tart and like it so much that he asked for more. I almost fell over! I felt like a mom who sneaks vegetables into meals just to get her kids to eat them.
The secret was putting the zucchini on top of puff pastry. (Joe loves anything with puff pastry!) This Zucchini and Ricotta Tart has a crispy and flaky puff pastry shell that is filled with a creamy and herbaceous ricotta filling and topped with thinly sliced zucchini.
What to do with all that Ricotta!
I wanted to make something easy with the big container of ricotta cheese that I had in the fridge. (We are constantly at the warehouse club stores, so its hard not to buy anything that comes in a big tub!) So, this is what I came up with.
I used frozen puff pastry as the base of this tart. (I always have a box in the freezer.) We have a little container garden in the backyard with lots of fresh herbs and scallions. So, I picked parsley, basil and mint and added them to the ricotta filling. You can use whichever herbs you like in the filling. Thyme, cilantro and dill are other nice options. Then just top with some thinly sliced zucchini and bake. Believe it or not, its that easy! (The hardest part is waiting for it to cool long enough to eat it!)
Zucchini and Ricotta Tart is Perfect for any Occasion
This Zucchini and Ricotta Tart makes a nice appetizer for a few people or part of a light meal for a couple. I made it as part of my Brunch Board, but you can serve this anytime of the day. It is delicious hot or at room temperature.