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
Units
Scale
- 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
