Zucchini Ricotta Tart
A delish savoury tart that’s perfect for a picnic!
This delish zucchini + ricotta tart is super easy to assemble, making it a fabulous little dish to whip up for parties with your mates! You’ll have the winning combo of flaky pastry, herby ricotta and tasty zucchini spirals to impress your friends.
Simple yet stunning!
Make your own pastry, or skip the fuss
For this recipe I love to make my own shortcrust pastry, but if you’re short on time you can use store-bought pastry sheets or a pre-made tart case. They’re both super delicious options that can save you time without skimping on flavour!
A banging ricotta filling
The classic flavour pairing of lemon, garlic and thyme makes this ricotta filling a total crowd-pleaser. It’s super easy to prepare!
Fresh zucchini
The most fun in making this recipe comes from the delightful zucchini swirl formed around the tart. Layering the zucchini strips around the tart takes only a little patience, and you’ll be rewarded for your efforts with a beautiful tart to share with your friends and fam.
More Delish Recipe Ideas
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More Delish Recipe Ideas 〰️
Recipe Variations
For a colourful veggie tart, try adding strips of purple and orange carrots in place of half of the zucchini. Layer the purple carrot, then the orange carrot, and then the zucchini in turn for a vibrant pattern.
Or for a wintery version, swap the zucchini for parsnip. Give the parsnip strips a little toss in olive oil before layering around the tart.
Zucchini Ricotta Tart
Ingredients
- 4-5 small zucchini
- 250g ricotta
- Zest of one lemon
- 1 garlic clove
- 1 handful fresh thyme
- Salt and pepper to taste
- Shortcrust pastry, store-bought or homemade
- Olive oil spray
Instructions
- Preheat the oven to 200C (180C fan-forced). Lightly grease a quiche pan with olive oil spray.
- Roll out the shortcrust pastry as required. Gently lay the pastry into a quiche pan, pressing the pastry along the bottom and around the sides. Use a sharp knife to cut away any excess pastry overhanging the edges of the tin.
- Place a large piece of baking paper over the pastry, pressing it down into the tin. Ensure that all of the pastry is covered by the baking paper.
- Add a baking weight of your choice on top of the paper to help prevent the base from rising during the blind-bake.
- Note: Dried beans, uncooked rice and sugar can all be used as a baking weight. Be sure to evenly distribute the weight over the tart base, and make sure the baking paper has enough overhang to make the removal of the weights easy.
- Blind-bake the pastry for 15 minutes with the baking weights on top. Remove the baking weights, then return to the oven for a further 10 minutes, or until the inside of the tart shell has coloured and become crisp.
- While the tart is baking, make the ricotta filling.
- Finely mince the garlic clove.
- Carefully pick the thyme leaves from the stem.
- In a mixing bowl, add the ricotta, lemon zest, garlic, thyme leaves, salt and pepper. Stir to combine, then set aside.
- Using a speed peeler, slice the zucchini into thin strips.
- To assemble the tart, spread the ricotta mixture across the base of the tart in an even layer
- Starting at the outside edge, press the zucchini strips into the ricotta so that they swirl around the tart towards the centre.
- Lightly spray the zucchini with oil, then return to the oven to bake until the zucchini has coloured, 15 minutes.
- Once baked, remove the tart from the pan. Enjoy straight away or place onto a cooling rack to cool completely before storing. This tart is best enjoyed on the day it is baked, but you can store it in the fridge for 2-3 days.
