Rustic Zucchini & Ricotta Tart

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A zesty zucchini masterpiece!


10 minutes

Prep time

40 minutes

Cook time

463 cal.

Per serving


Oven, Parchment paper, Rolling pin, Frying pan, Stovetop


Butter (unsalted)

Step 1

Preheat the oven to 350°F. Chop the room-temperature butter into small pieces.

Flour (all-purpose)
Butter (unsalted)

Step 2

To make the dough, add the butter & flour to a mixing bowl. Mix them together with your fingers until the dough forms a crumbly texture.


Step 3

Add the egg yolk & a splash of water. Mix with your hands. Add another splash of water until the dough comes together into a ball. Set aside.


Step 4

Wash & chop the zucchini into rounds.


Step 5

Heat a drizzle of oil in a pan over medium heat. Add the zucchini. Cook, stirring for 5 min.

Ricotta cheese
Mint (fresh)

Step 6

In a small bowl, mix together the ricotta, chopped mint (optional), salt & pepper.


Step 7

Add a bit of water to the zucchini. Reduce the heat to low, cover & simmer for 5 min.

Step 8

Roll out the dough onto a parchment-lined baking sheet.

Step 9

It should form a rustically round circle about 1/4 inch thick.

Ricotta cheese

Step 10

Spread the ricotta over the dough, leaving a border around the edges.

Rosemary (dried)

Step 11

Add some dried rosemary to the cooked zucchini. Then pour the zucchini over the ricotta.

Green onion (scallions)

Step 12

Sprinkle chopped scallions over the zucchini.

Step 13

Use the parchment paper to fold in the edges of the tart. Top with a drizzle of olive oil.

Step 14

Bake for 30 min. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy463 cal.
Fat33 g
Carbohydrates32 g
Protein12 g
Fiber4 g

On average, one serving of the recipe "Rustic Zucchini & Ricotta Tart" contains 463 Energy, 33 g of Fat, 32 g of Carbohydrates, 12 g of Protein, 4 g of Fiber.

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Rustic Zucchini & Ricotta Tart