A crisp, golden puff pastry crust layered with tender zucchini ribbons, creamy whipped ricotta, and a drizzle of olive oil, finished with cracked black pepper and fresh mint leaves for a refreshing, elegant bite. This tart is light yet satisfying and perfect for warm-weather entertaining or a sophisticated brunch.
Why You’ll Love This Recipe
This tart is a celebration of fresh, seasonal ingredients with a refined yet simple presentation. The whipped ricotta adds a luxuriously creamy base, while the zucchini provides texture and freshness. It’s quick to prepare, easy to customize, and visually stunning—ideal for spring or summer gatherings, light lunches, or a vegetarian appetizer.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 sheet puff pastry, thawed
- 1 medium zucchini, thinly sliced into ribbons
- 1 cup ricotta cheese
- 2 tablespoons heavy cream
- 1 tablespoon olive oil, plus more for drizzling
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Fresh mint leaves, for garnish
Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry slightly and place it on the prepared sheet. Use a knife to score a 1-inch border around the edges without cutting through.
- Bake the pastry for 12–15 minutes, or until golden and puffed. Let cool slightly.
- In a mixing bowl, whisk together the ricotta, heavy cream, olive oil, lemon zest, salt, and half the black pepper until smooth and fluffy.
- Spread the ricotta mixture evenly inside the pastry border.
- Arrange the zucchini ribbons over the ricotta. Add small dollops of extra ricotta on top for texture, if desired.
- Drizzle lightly with olive oil, sprinkle with the remaining black pepper, and garnish with fresh mint leaves.
- Slice and serve immediately for the best texture and flavor.
Servings and timing
This recipe serves 4 as an appetizer or light lunch.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
- Add cheese: Sprinkle with feta, shaved Parmesan, or goat cheese for more flavor depth.
- Add herbs: Try basil, dill, or chives instead of mint for a different flavor profile.
- Add tomatoes: Thinly sliced cherry tomatoes or sun-dried tomatoes can add a sweet-tart contrast.
- Make it spicy: Add a pinch of red chili flakes to the ricotta for a subtle heat.
- Use different vegetables: Thinly sliced yellow squash, roasted peppers, or asparagus work beautifully.
Storage/Reheating
Storage:
Store leftover tart in an airtight container in the refrigerator for up to 2 days.
Reheating:
Reheat in a 350°F (175°C) oven for about 5–7 minutes to re-crisp the pastry. Avoid microwaving as it can make the crust soggy.
FAQs
Can I make this tart ahead of time?
Yes, but for the best texture, it’s recommended to bake the pastry and prepare the ricotta mixture ahead, then assemble just before serving.
How do I keep the puff pastry from getting soggy?
Let the pastry cool before spreading the ricotta, and avoid overloading with wet toppings like overly moist zucchini.
Can I use store-bought whipped ricotta?
Yes, store-bought whipped ricotta can save time, but whipping it yourself gives better flavor control.
Do I need to salt the zucchini first?
No, it’s not necessary for this recipe, as the zucchini is used fresh and uncooked.
Can I grill the zucchini instead of serving it raw?
Absolutely. Lightly grilling the zucchini ribbons adds a smoky depth to the tart.
What’s the best way to slice the zucchini?
Use a vegetable peeler or mandoline for even, thin ribbons.
Can I use low-fat ricotta?
Yes, but full-fat ricotta will yield a creamier, more luxurious result.
Is this tart suitable for a picnic?
Yes, it holds up well at room temperature, making it great for picnics or outdoor events.
Can I freeze the tart?
Freezing is not recommended, as puff pastry tends to lose its crispness and texture after thawing.
What wine pairs well with this dish?
A crisp white wine like Sauvignon Blanc or a dry rosé complements the tart’s fresh and creamy flavors.
Conclusion
The Zucchini & Whipped Ricotta Tart with Fresh Mint is a vibrant, elegant dish that highlights the beauty of simple, fresh ingredients. Whether served as a light lunch, an appetizer, or the star of a brunch spread, it brings a touch of sophistication and seasonal flavor to the table. Its quick preparation and versatility make it a reliable favorite for both casual and special occasions.
Print
Zucchini & Whipped Ricotta Tart with Fresh Mint
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A crisp, golden puff pastry crust layered with tender zucchini ribbons, creamy whipped ricotta, and a drizzle of olive oil, finished with cracked black pepper and fresh mint leaves for a refreshing, elegant bite.
Ingredients
- 1 sheet puff pastry, thawed
- 1 medium zucchini, thinly sliced into ribbons
- 1 cup ricotta cheese
- 2 tablespoons heavy cream
- 1 tablespoon olive oil, plus more for drizzling
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Fresh mint leaves, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry slightly and place it on the prepared sheet. Use a knife to score a 1-inch border around the edges without cutting through.
- Bake the pastry for 12–15 minutes, or until golden and puffed. Let cool slightly.
- In a mixing bowl, whisk ricotta, heavy cream, olive oil, lemon zest, salt, and half the black pepper until smooth and fluffy.
- Spread the ricotta mixture evenly inside the pastry border.
- Arrange zucchini ribbons over the ricotta. Add small dollops of extra ricotta on top for texture.
- Drizzle lightly with olive oil, sprinkle with the remaining black pepper, and garnish with fresh mint leaves.
- Slice and serve immediately for best texture.
Notes
- Use a mandoline for evenly sliced zucchini ribbons.
- Pat zucchini dry if watery to avoid soggy tart.
- Best served fresh; puff pastry loses crispness when stored.
Nutrition
- Serving Size: 1 slice (1/4 tart)
- Calories: 290
- Sugar: 2g
- Sodium: 340mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 35mg
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