Jow - Recipe: Zucchini, tomato & ricotta Tart

Zucchini, tomato & ricotta Tart

Have some extra tomatoes and zucchini in the fridge? Throw in some ricotta and delight your guests with this crowd pleaser!

Victoire
5 minutesPrep time
25 minutesCook time
398 cal.Per serving
  

Utensils

Oven, Parchment Paper

recipe

Ricotta cheese
Garlic
Herbes de Provence

Step 1

Preheat the oven to 400°F. In a bowl, mix together the ricotta, a drizzle of olive oil, finely chopped (or crushed) garlic, salt, pepper and ¾ of the fresh herbs.

Puff pastry

Step 2

Roll out the puff pastry on a baking tray and spread the ricotta mixture using a spatula or the back of a spoon, leaving about a 1 inch border.

Tomato
Zucchini

Step 3

Finely slice the tomatoes and zucchini and layer them on top of the ricotta mixture. Add salt, pepper, a drizzle of olive oil and the remaining fresh herbs. Bake at 400°F for 25 minutes.

Step 4

After 25 minutes, or when golden brown, remove the tart from the oven. Serve with a side salad and enjoy!

Nutrition facts

Average estimated amount for one serving

Energy398 cal.
Fat27g
Carbohydrates30g
Protein10g

On average, one serving of the recipe "Zucchini, tomato & ricotta Tart" contains 398 Energy, 27 g of Fat, 30 g of Carbohydrates, 10 g of Protein.

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Zucchini, tomato & ricotta Tart