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Zucchini and Feta Ricotta Tart

Zucchini and Feta Ricotta Tart


A while ago I made an asparagus and gruyere tart that I really enjoyed. It was pretty much as easy to make as rolling out the puff pastry, throwing the toppings on and baking it. The tart was so good that it is still on my mind and I have been wanting to try new variations of it. I had been thinking about doing a zucchini version and since I had some extra zucchini on hand it was the perfect time it try it. I have also been enjoying the zucchini, feta, lemon and herb combo lately I wanted to try to work them into the tart somehow but I would need something to bind everything and hold it together. When I was looking for recipes for Greek phyllo pies I noticed that some of them used ricotta cheese and I thought that the ricotta along with an egg would help hold all of the toppings together. This zucchini tart was also pretty easy to pull together and it turned out great! The zucchini, feta, herb and lemon combo was amazing and it worked really well on the light, flaky and buttery puff pastry. All of the flavours from the kolokithopita (Greek zucchini pie) are in this tart but the puff pastry is much easier to work with than the phyllo dough so this is a great quicker and easier alternative.

Zucchini and Feta Ricotta Tart

(makes 4 servings)
Printable Recipe

Ingredients:
1/2 cup ricotta
1/4 cup feta (crumbled)
1 lemon (juice and zest)
1/4 cup herbs (such as dill, mint, parsley, chopped)
1 egg (lightly beaten)
salt and pepper to taste
1 sheet puff pastry (thawed according to the packages directions)
1 large zucchini (thinly sliced)
1 tablespoon olive oil

Directions:
1. Mix the ricotta, feta, lemon, herbs, egg, salt and pepper in a bowl.
2. Roll the puff pastry out to a 16x10 inch rectangle.
3. Score a line around the puff pastry 1 inch from the edge.
4. Spread the ricotta mixture over the center of the dough.
5. Arrange the zucchini slices in a single layer on top of the ricotta mixture.
6. Brush the outside inch of the pastry with the oil.
7. Bake in a preheated 400F oven until the zucchini is tender and the pastry is golden brown, about 15-25 minutes.

Similar Recipes:
Zucchini and Sun Dried Tomato Pesto Parmesan Tart
Kolokithopita (Greek Zucchini Pie)
Asparagus and Gruyere Tart
Tomato Tart
Strawberry Tart

44 comments:

Julia from Dozen Flours said...

wow, does that ever look beautiful!

Mary said...

Oh Kevin - why does puff pastry have to be so buttery and delicious? Why can't it be healthy like zucchinni? Thanks for sharing!

Cookin' Canuck said...

Another great way to use zucchini! I do love making tarts with puff pastry - I have you to thank for that!

Ravenous Couple said...

that crust looks so good!

VeggieGirl said...

Awesome way to use up zucchini and squash in a beautiful manner!

GarlicBOSS said...

amazing idea great recipe...thanks

lucia said...

What a beautiful dish!

Amy said...

I really need to get over my fear of using puff pastry. There are way too much fantastic recipes, like this one, I want to make. Yum.

Cait Throop said...

This looks so fantastic--makes me hungry even though I just ate! I'm trying this one!!

CinnamonQuill said...

Not sure why I've never combined ricotta and feta, but really, how brilliant is that?! Sounds so good.

Anncoo said...

I love your presentation!

Patsyk said...

Simply mouth-watering!

Susan @ SGCC said...

This looks gorgeous, Kevin! Well done! Sorry, I've been so scarce lately. A lot going on on the home front has really limited my surfing time.

Elizabeth said...

This looks so yummy, Kevin! Nice job!

Ninette said...

Lovely!

Chef Fresco said...

Looks delicious Kevin! Love the combo of cheeses

eatme_delicious said...

Gorgeous tart Kevin!

Tiffiny Felix said...

Looks and sounds wonderful...thanks for the post! :)

MaryBeth said...

That looks like it would be great for a finger food party, very crisp and light..

Jenn said...

So many great zucchini recipes have come out this past summer included this tart. Yum!! A great combination with the cheese.

Ann said...

Looks amazing, I would definitely try this, phyllo pastry can be tricky to work with!

Rosa's Yummy Yums said...

What a refined looking tart! Nice combo!

Cheers,

Rosa

Jamie said...

What a delicious combo of flavors - some of my favorites. This is alos such a pretty tart!

♥peachkins♥ said...

healthy topping and buttery crust..yum!

Sylvie said...

That looks so simple and good.

Joanne said...

You have definitely got me craving this. I love ricotta and I know that coupled with the feta and zucchini, it would be heavenly!

Cynthia said...

Light, airy, angelic, a chilled glass of white wine and all will be well.

Pam said...

Amazing...looks so flaky and light!

pigpigscorner said...

Beautiful!

Mary Ellen said...

Looks beautiful and delicious!

Colleen said...

I love tarts like this - great flavors!

Sharon said...

Conveniently, I have some phyllo & leftover ricotta to use up. Great recipe!f

Elra said...

Very pretty looking tart and sounds really mouth watering!

Susanne said...

I just had to come out of lurkdom to comment on how delicious this sounds and looks.

Jan said...

Yum is all I have to say!....
No - double yum!

My Carolina Kitchen said...

Kevin, this looks wonderful and a nice change from an asparagus tart. As always, your food is stunning.
Sam

James said...

The asparagus & gruyere was a winner a couple of months ago! When I still had some puff pastry left from kaing it I made a courgette and gruyere tart for lunch the next day. The ricotta sounds a good idea though.

Pam said...

I can just imagine the crispy crackly sound as you bite into it!

frockandfork said...

This looks absolutely fantastic! Pure beauty!

frockandfork said...

This looks absolutely fantastic! Pure beauty!

The Food Hunter said...

What a great tart!

Mrs. dC said...

Looks delish! Love your blog. May I ask how the type of bakeware you used for this? Just a cookie sheet? Greased/ungreased? Thanks! :)

Kevin said...

Mrs. dC: I used a regular no stick cookie baking sheet. The puff pastry has enough butter in it that you should not need to grease the pan first. :)

Sarah@ Well Dined said...

Oh my gosh - this was so good! I love your recipes!

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