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
Units
Scale
- 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
