Zucchini-and-Ricotta Tart

Zucchini-and-Ricotta Tart
  • Cook Time
  • Prep Time
  • 6Servings


  • 4 zucchini (about 2 1/2 pounds), thinly sliced crosswise
  • Salt and pepper
  • 1 sheet frozen puff pastry, thawed
  • 2 tablespoons butter
  • 1/4 cup chopped fresh dill
  • 3 eggs, beaten
  • 1 cup ricotta cheese
  • 1/2 cup grated parmesan cheese, plus more for sprinkling
  • 1/2 cup half-and-half
  • 1 pinch nutmeg


Preheat the oven to 350 degrees . Layer the zucchini in a colander, sprinkling each layer with salt; let stand for 20 minutes. Rinse, then pat dry.

Meanwhile, 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, so the crust is flush with the rim. Prick the bottom of the pastry with a fork. Refrigerate.

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

In a bowl, whisk together the eggs, ricotta, 1/2 cup parmesan and the half-and-half; season with salt, pepper and the nutmeg. Stir in the zucchini. Pour the mixture into the chilled pastry crust and sprinkle with more parmesan. Bake until a knife inserted in the center comes out clean, about 1 hour and 10 minutes. Let cool slightly before slicing.