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Zucchini and Whipped Ricotta Tart

A quick and simple seasonal zucchini and whipped ricotta tart perfect for a light lunch or a side dish for your meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer, lunch, Side Dish
Cuisine: European
Keyword: tart, Zucchini
Servings: 6


  • 1 sheet puff pastry
  • 1 medium zucchini sliced
  • 250 g ricotta
  • 2 tbsp pistachios crushed
  • 1 tsp sumac
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp olive oil


  • Preheat the oven to 200°C or 400°F. Line a baking tray with parchment paper. Set aside.
  • Start by preparing and slicing the zucchini and crushing the pistachios if you have the whole ones.
  • To make the whipped ricotta: Place the ricotta, olive oil, salt and pepper in a blender. Blend all the ingredients until you get a creamy texture.
  • Score a border around the puff pastry of about 0.5cm.
  • Spread the ricotta over the puff pastry, leaving the border empty. Sprinkle the pistachios on top and layer on top by overlaying the zucchini.
  • Brush the zucchini with olive oil and season with a pinch of salt and sumac.
  • Bake for 30 minutes, until the pastry has browned and the zucchini are cooked through. Slice the tart into six and serve.