JOW - Print recipe: Zucchini, tomato & ricotta Tart
Zucchini, tomato & ricotta Tart

Zucchini, tomato & ricotta Tart

5 minutesPrep time

25 minutesCook time

398kcalPer serving

Ingredients for 1 pizza

Puff pastry

1/4 p.

Puff pastry

Tomato

1/2 p.

Tomato

Zucchini

1/4 p.

Zucchini

Ricotta cheese

63 g

Ricotta cheese

Herbes de Provence

1 pin.

Herbes de Provence

Garlic

1/4 clo.

Garlic

recipe

  • 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.
  • 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.
  • 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!