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!

5 minutesPrep time
25 minutesCook time
398kcalPer serving
 
 

Ingredients for 1 pizza

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

Energy398kcal
Fat27g
Carbohydrates30g
Protein10g
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Recipe: Zucchini, tomato & ricotta Tart