Golden puff pastry topped with layers of tender zucchini slices, toasted almond slivers, and a generous dollop of creamy whipped ricotta, finished with a drizzle of olive oil and a sprinkle of cracked black pepper. This elegant tart is the perfect blend of crisp, creamy, and fresh textures, ideal for brunch, lunch, or a light summer dinner.
Why You’ll Love This Recipe
This tart combines flaky puff pastry, the mild sweetness of zucchini, the crunch of almonds, and the creaminess of whipped ricotta into a refined yet easy-to-make dish. It’s both light and satisfying, comes together quickly, and is visually impressive. Whether served warm or at room temperature, it’s a versatile recipe that works well for gatherings or quiet meals at home.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 sheet puff pastry, thawed
- 2 medium zucchinis, thinly sliced into rounds
- 2 tablespoons olive oil, plus extra for drizzling
- 1/3 cup sliced almonds
- 1 cup ricotta cheese
- 2 tablespoons heavy cream
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Directions
- Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
- Roll out the puff pastry slightly and place it on the prepared tray. Score a 1-inch border around the edges without cutting through.
- Arrange zucchini slices in overlapping circles inside the border. Brush with olive oil and sprinkle with salt and half of the black pepper. Scatter sliced almonds evenly over the top.
- Bake for 20–25 minutes or until the pastry is golden and the zucchini is tender.
- While the tart bakes, whisk the ricotta, heavy cream, lemon zest, and a pinch of salt until smooth and fluffy.
- Once baked, remove the tart from the oven and place a generous dollop of whipped ricotta in the center.
- Drizzle with olive oil, sprinkle with remaining black pepper, and serve warm or at room temperature.
Servings and timing
This recipe serves 4 people as an appetizer or light meal.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Variations
- Add herbs: Top with fresh basil, parsley, or thyme for added flavor.
- Use different nuts: Substitute almonds with chopped walnuts or pistachios for a different texture.
- Try goat cheese: Swap the ricotta for a soft goat cheese for a tangier taste.
- Include tomatoes: Thinly sliced cherry tomatoes or roasted tomato slices can add a vibrant pop.
- Make it spicy: A sprinkle of crushed red pepper flakes adds a gentle heat.
Storage/Reheating
Storage:
Refrigerate any leftovers in an airtight container for up to 2 days.
Reheating:
Reheat in a 350°F (175°C) oven for 5–7 minutes until warmed through and the pastry is crisp. Avoid microwaving, which can cause the crust to become soggy.
FAQs
Can I prepare this tart in advance?
Yes, you can prepare the components ahead and assemble just before baking for best results.
Can I use pre-sliced almonds?
Absolutely. Pre-sliced or slivered almonds are ideal and save time.
Do I need to toast the almonds first?
No, they will toast beautifully in the oven during baking.
Is there a dairy-free alternative for ricotta?
You can use almond-based or tofu-based ricotta alternatives for a dairy-free version.
Can I make this tart gluten-free?
Yes, by using gluten-free puff pastry, available in many specialty or natural food stores.
Should I salt the zucchini before using it?
Not necessary for this recipe, as the zucchini is thinly sliced and cooks quickly in the oven.
How thin should the zucchini slices be?
Use a mandoline or a very sharp knife to slice them about 1/8-inch thick or thinner.
What wine pairs well with this tart?
A crisp white wine like Pinot Grigio or a dry rosé pairs wonderfully with the fresh and nutty flavors.
Can I serve this cold?
Yes, it’s delicious at room temperature or slightly chilled, making it great for picnics or potlucks.
Can I add a protein to this tart?
Yes, thin slices of prosciutto or smoked salmon added after baking can make it more filling.
Conclusion
The Zucchini & Almond Puff Pastry Tart with Whipped Ricotta is an elegant yet simple dish that celebrates seasonal produce and sophisticated textures. Perfect for spring and summer meals, it’s light, flavorful, and easy to prepare. Whether you’re entertaining guests or enjoying a quiet meal at home, this tart offers a delightful balance of creamy, crunchy, and savory elements that are sure to impress.
Print
Zucchini & Almond Puff Pastry Tart with Whipped Ricotta
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Golden puff pastry topped with layers of tender zucchini slices, toasted almond slivers, and a generous dollop of creamy whipped ricotta, finished with a drizzle of olive oil and a sprinkle of cracked black pepper.
Ingredients
- 1 sheet puff pastry, thawed
- 2 medium zucchinis, thinly sliced into rounds
- 2 tablespoons olive oil, plus extra for drizzling
- 1/3 cup sliced almonds
- 1 cup ricotta cheese
- 2 tablespoons heavy cream
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
- Roll out the puff pastry slightly and place it on the prepared tray. Score a 1-inch border around the edges without cutting through.
- Arrange zucchini slices in overlapping circles inside the border. Brush with olive oil and sprinkle with salt and half the pepper. Scatter sliced almonds evenly over the top.
- Bake for 20–25 minutes or until the pastry is golden and the zucchini is tender.
- While the tart bakes, whisk ricotta, heavy cream, lemon zest, and a pinch of salt until smooth and fluffy.
- Once baked, remove the tart from the oven and place a generous dollop of whipped ricotta in the center.
- Drizzle with olive oil, sprinkle with remaining black pepper, and serve warm or at room temperature.
Notes
- Use a mandoline for evenly sliced zucchini.
- Lightly toast the almonds beforehand for extra flavor.
- This tart is also delicious served chilled as a picnic dish.
Nutrition
- Serving Size: 1 slice (1/4 tart)
- Calories: 310
- Sugar: 3g
- Sodium: 360mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg
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