Dessertsclosetcooking
Zucchini and Feta Ricotta Tart
A while ago I made an asparagus and gruyere tart that I really enjoyed. It was pretty much as easy to make as rolling out the puff pastry, throwing the toppings on and baking it.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- oven
📝 Preparation Steps
1
Mix the ricotta, feta, lemon, herbs, egg, salt and pepper in a bowl.
lemon (juice and zest)1egg (lightly beaten)1
2
Roll the puff pastry out to a 16×10 inch rectangle.
3
Score a line around the puff pastry 1 inch from the edge.
4
Spread the ricotta mixture over the center of the dough.
5
Arrange the zucchini slices in a single layer on top of the ricotta mixture.
large zucchini (thinly sliced)1
6
Brush the outside inch of the pastry with the oil.
7
Bake in a preheated 400F/200C oven until the zucchini is tender and the pastry is golden brown, about ⏱️ 15-25 minutes.
large zucchini (thinly sliced)1
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...