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Sharing one of my favorite zucchini recipes, Zucchini Ricotta Pesto Tart. This is Creamy ricotta cheese mixed with parmesan cheese, garlic, and thyme spread over an all-butter puff pastry. Arrange thinly sliced zucchini over the ricotta and bake the tart until the cheese is melty and the crust is golden and perfect. Once out of the oven, top with basil pesto, honey, and fresh basil. The most delicious garden-style tart.
As we enter August, my biggest goal is to take advantage of the most abundant produce right now: tomatoes, corn, zucchini, peppers, and of course, the in-season stone fruits and berries.
Summer and fall are my favorite seasons when it comes to weather and readily available produce. Tomatoes and corn are, of course, so delicious, but they do tend to be used a lot in summer recipes. Zucchini, while still common, is not used enough. I see it a lot in bread recipes, maybe sautéed into stir-fries or used in salads, but I love to have fun and use zucchini in other ways. It’s so versatile!
I’ve made a few zucchini pasta dishes, a handful of pizzas, and a lot of zucchini bread, but this is my first tart. It’s basically a zucchini pizza but with pastry dough.
So, of course, it’s delicious!
It was my mom that helped me land on this recipe. She mentioned that a tomato tart sounded yummy. That got me thinking, “well, tomato tarts are pretty common, what about a zucchini tart instead?”
I knew it would be good, so instead of overthinking the recipe, I just made it. Wow, so glad I went for it because this tart is so good!
These are the details
Step 1: mix the ricotta
For the best result and flavor, use whole milk ricotta. Add some parmesan, garlic, fresh thyme, and a pinch of chili flakes.
You can use thyme, rosemary, or oregano. I think any of these will be great!
Step 2: the zucchini
Next, thinly cut the zucchini using a Y-shaped vegetable peeler. I love this one.
Lay the zucchini on a clean kitchen towel, salt it, and let it sit for 5-10 minutes. The salt will draw out any excess moisture. Dab the zucchini dry to prevent the tart from becoming soggy.
Step 3: roll the pastry out
Instead of making homemade pastry, I almost always use puff pastry from the freezer.
Make sure the pastry is thawed, then roll it out to a large rectangle.
Step 4: assemble
Now you can layer everything on. I start with the ricotta, then layers and layers of the zucchini. The last layer is the addition of parmesan.
Now you can bake. As soon as the tart comes out of the oven, spoon over the basil pesto, add fresh basil, and drizzle with honey. I always find a sprinkle of sea salt with the honey to be extra scrumptious!
Simple yet perfect – a low-key dinner with a side salad or maybe a yummy steak! You can also serve this as an appetizer. Either route you choose will be delicious!
Pesto Zucchini and Peach Pizza with Burrata
Herbed Butter Heirloom Tomato Pizza
Pepper and Cherry Tomato White Pizza
Garlic and Herb Roasted Cherry Tomato Pizza with Caramelized Onions
Lastly, if you make this Zucchini Ricotta Pesto Tart, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Zucchini Ricotta Pesto Tart
Servings: 6
Calories Per Serving: 387 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1/2 cup whole milk ricotta cheese
- 1/2 cup grated parmesan
- 2 tablespoons fresh thyme
- 1 clove garlic, chopped
- salt and black pepper
- chili flakes
- 1 sheet frozen puff pasty, thawed
- 3 medium zucchini or summer squash, shaved into ribbons
- 1 tablespoon extra virgin olive oil
- 1 egg, beaten
- 1/4 cup basil pesto
- fresh basil, for serving
- honey, for serving
Instructions
- 1. Preheat the oven to 400° F. Line a baking sheet with parchment paper.2. In a medium bowl, combine the ricotta, 1/4 cup parmesan, thyme, garlic, salt, pepper, and chili flakes. 3. Arrange the zucchini slices on a kitchen towel and sprinkle with salt. Let sit for 5-10 minutes, then blot away any excess water. 4. On a lightly floured surface, roll the puff pastry out into a rectangle about 1/4 inch thick. Place the pastry onto the prepared baking sheet. Spread the ricotta over the pastry, leaving a 1-inch border. Arrange the zucchini over the ricotta in 2-3 even layers. Brush with olive oil. Fold the edges up and over the zucchini. Brush the edges of the pastry with egg and sprinkle with parmesan. 5. Bake for 25 minutes or until golden. It's OK if the edges get dark. Spoon the pesto over the warm tart. Top with basil, honey, and sea salt. YUM!
This post was originally published on August 8, 2024
The video and the recipe don’t appear to match. In the video you mix some of the pesto in with the ricotta mixture and spread that down. You also show sprinkling parm in between layers of the zucchini but I don’t see that written.
I am going to go with the video version and hope for the best.
Hey Christin,
I hope you love this recipe, it works either way:) Let me know if you give it a try!
it seems delish!!! can this be made into an actual tart pan?
Hi there! I haven’t ever tried to make this in a tart pan but I’m sure it would work great! Let me know if you try it out! xT
Can you freeze this uncooked, or would the courgette go soggy? If so, do cook from frozen or thaw first?
Hey Laura! I haven’t ever frozen this before, so I can’t say for sure! Let me know how this turns out for you! xT
I’m confused the picture shows what looks like the basil pesto on top of the ricotta filling and before you layer on the zucchini. But the directions say to put the basil pesto on top after it’s finished baking. Do you put it on before and then after?
Hi Patricia! I normally just drizzle a little extra pesto on top, but it’s not a necessary step! Hope this helps! Happy Holidays! 🙂 xT
Made this for dinner over the weekend. The whole family loved it, even the non-veggie contingent. The honey was a surprising but delicious addition.
Thanks so much, Samantha! So glad to hear this recipe turned out well for you! I appreciate you giving it a try! 🎃 xXT
This was my favourite way to use zucchini this summer. It has been the hit of the neighbourhood and my foodie 11 year old loves it, too. Thank you for a great recipe!
Hey Jen,
Happy Thursday:) Thanks so much for making this recipe, I am so glad to hear it was enjoyed! Thanks for your comment! Xx
Can I make this a day ahead of serving.
Thank you
Hi Mary,
I think this is best served right after making it:) Please let me know if I can help in any other way! xT
How about assembling it, refrigerating it, and then bake right before serving?
Hi Ann! Yes, that should work just fine as long as the liquid from the pesto doesn’t make it too soggy before baking! xT
Great recipe! And so easy, but looks so fancy!!
I did switch steps 2 and 3 around, which gave the zucchini more time to sweat between the cloth towels. Shaving them paper thin was a great hint, too!
Thanks so much, Diane! Love to hear that this recipe turned out nicely for you! Thanks for making it! xT