Zucchini, Ricotta & Lemon Tart

This zucchini, ricotta and lemon tart is an easy savoury tart recipe made with fresh zucchini, creamy ricotta, and buttery pastry. Light and bright, it works just as well warm from the oven or served cold for lunch the next day.

Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 6
Skill Level: easy

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Where to buy Carême Pastry

Ingredients

1 x 375g packet Carême All Butter Puff Pastry, defrosted
2 x medium zucchinis
1–2 tbsp olive oil
250g fresh ricotta
Zest of 1 lemon and 1-2 tsp of lemon juice
1 small clove garlic, finely grated or sliced
2 tbsp finely chopped fresh basil
Sea salt and freshly cracked pepper
1 egg, lightly beaten
1 tbsp Mingle Everything Bagel Seasoning (optional)
60g feta, crumbled
A small handful extra fresh herbs, to finish (optional)

Method

Preheat the oven to 200°C fan-forced.
Unroll the puff pastry, keeping it on the baking paper it comes wrapped in, and place onto a baking tray.
Lightly score a 3cm border around the edge of the pastry, being careful not to cut all the way through.
Using a vegetable peeler (or mandolin), slice the zucchinis into long ribbons directly into a bowl. Drizzle with olive oil, season with salt and pepper and gently toss to coat.
In a separate bowl, combine the ricotta, lemon zest, lemon juice and chopped basil. Season lightly with salt and pepper and mix until smooth and creamy.
Spread the ricotta mixture evenly inside the scored border.
Arrange the zucchini ribbons over the ricotta, folding and curling them slightly for height and texture. Scatter over the garlic, and add another layer of zucchini over the garlic, so as not to burn.
Brush the pastry border with beaten egg and (is using) sprinkle Mingle seasoning over the zucchini tart.
Bake for 25–30 minutes, or until the pastry is deeply golden and puffed and the zucchini is tender.
Once out of the oven, finish with crumbled feta and a scattering of extra fresh herbs, if using. Serve warm or at room temperature.