1 rating

Zucchini and Ricotta Tart

This light, fluffy tart is amazing for a light springtime lunch or brunch

Zucchini, ricotta, and dill balance perfectly with each other in this puff pastry tart.

This recipe is courtesy of Rachael Ray.


  • 2 1/2 Pounds zucchini, thinly sliced crosswise
  • Salt
  • 1 sheet frozen puff pastry, thawed
  • 2 Tablespoons butter
  • 1/4 Cup fresh dill, chopped
  • 3 eggs, beaten
  • 1 Cup ricotta cheese
  • 3/4 Cups Parmigiano-Reggiano cheese, grated
  • 1/2 Cup half-and-half
  • Pepper
  • 1 Pinch of nutmeg


Preheat the oven to 350 degrees F.

Lay the zucchini in a colander, sprinkling each layer with salt. Let stand for 20 minutes. Rinse, then pat dry.

On a lightly floured surface, roll out the puff pastry to remove the creases. Press the pastry into a 9-inch pie plate and trim the excess. Prick the pastry base with a fork. Refrigerate.

In a large skillet, melt the butter over medium-high heat. Add the zucchini and cook until golden, about 5 minutes. Stir in the dill. Remove from the heat, and let cool to room temperature.

In a bowl, whisk together the eggs, ricotta, ½ cup of Parmigiano-Reggiano, and the half-and-half. Season with salt, pepper, and nutmeg.

Stir in the zucchini. Pour the mixture into the chilled pastry crust and sprinkle with the remaining Parmigiano-Reggiano.

Bake until a knife in the center comes out clean, about 1 hour and 10 minutes.

Let cool slightly before slicing.