Savory Zucchini and Ricotta Tart

The savory zucchini and ricotta tart is a flavorful and versatile dish, perfect for a light lunch or a buffet. Here is the recipe:

Ingredients

• 1 roll of puff pastry or brisée
• 3-4 medium zucchini
• 250 g ricotta
• 2 eggs
• 100 g grated cheese (Parmesan or pecorino)
• Salt and pepper
• Extra virgin olive oil
• Aromatic herbs (basil, mint or thyme, according to taste)
• 1 garlic clove (optional)

Preparation

1. Preheat the oven to 180 °C.
2. Roll out the puff pastry or brisée in a pie dish, prick the base with a fork and blind-bake it (covered with parchment paper and dried beans to prevent it from puffing up) for about 10 minutes. Then remove it from the oven.
3. Meanwhile, slice the zucchini into thin rounds or coarsely grate them. Sauté the zucchini in a pan with a drizzle of oil and the whole garlic clove (remove it after it has flavored the oil) until they become slightly soft. Season with salt and pepper to taste.
4. In a bowl, mix the ricotta with the eggs, add the grated cheese, chopped aromatic herbs, salt and pepper.
5. Fold the cooked zucchini into the ricotta and egg mixture. Remove the garlic if used.
6. Pour the filling into the pre-baked puff pastry or brisée base.
7. Bake the savory tart at 180 °C for about 30-40 minutes or until the surface is golden and the pastry is crisp.
8. Let it cool slightly before serving.

Fun Facts

Savory tarts are very common in Italian kitchens, great for using up leftovers or seasonal vegetables. Every family has its own variation, and it is not unusual to find versions with added mozzarella, tomatoes or other vegetables. Italians love serving it as an appetizer or as a main course, accompanied by a fresh salad.

The recipe can be customized with other types of cheese, such as feta or goat cheese, and you can enrich it with cooked ham or pancetta for a bolder flavor. If you prefer, you can also make a homemade dough for the base.