Rustic Zucchini, Ricotta & Pine Nut Tart

July 9, 2015 , In: Family Friendly Meal, Mains, Side Dishes , With: No Comments

zucchini tart |

This zucchini tart kind of blew me out of the water.  I wasn’t planning on posting it but it was so good that I knew it had to be done.

I based this off of a BBC Good Food recipe but took it up a notch with the addition of red pepper to give a touch of sweetness and more parmesan.  If you had some on hand, you could use jarred roasted red peppers.

I used pre-made all-butter puff pastry and didn’t even bother using a rolling pin to stretch it and it was fine.  I used Cool and Simple’s All-Butter puff pastry (one round) which I found at my local grocery store.

This is a great way to use up some in-season zucchini and you may even be able to trick your kids into thinking it’s white pizza.  My picky son actually ate a little of it – which I considered a major success.


Rustic Zucchini, Ricotta & Pine Nut Tart
This fairly easy tart is flexible and tastes great.
  • 2 tbsp olive oil
  • 4 zucchini thinly sliced (I used a mandolin)
  • ½ red pepper sliced into strips
  • 250g ricotta
  • 1 egg
  • ½ cup parmesan
  • frozen all butter puff pastry
  • handful of pine nuts
  1. Thaw the frozen all butter puff pastry according to package instructions.
  2. Heat oven to 400C
  3. Heat olive oil in frying pan
  4. Cook courgette and red pepper until soft. I let them cook quite a while... at least 20 minutes on medium high. You want them soft, brownish and sweet. This is key.
  5. Combine ricotta, egg and ¼ cup parmesan in a bowl.
  6. Roll out the puff pastry. If it's already in a circular shape it's fine, otherwise dust the surface with some flour and roll out to around 30 cm wide. Place on a baking tray.
  7. Spread the pastry with the ricotta mix leaving a border around the edge of around 5cm
  8. Top with the cooked zucchini and red pepper
  9. Sprinkle with ¼ cup parmesan and a scattering of pine nuts.
  10. Top with a sprinkle of finishing salt.
  11. Cook for 30 minutes until filling is puffed and golden.
  12. Leave to cool slightly and enjoy warm or at room temp.


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Michelle Little

Writer & Photographer

Originally from the prairies and now in Montreal, I love exploring new places, eating great food and modern design. I'm mom of two wild things and paper and cake make me happy. Photographing your cutie family would make me very happy.

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