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Zucchini and Feta Ricotta Tart

[heart_this] · Sep 8, 2009 · 44 Comments

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

Zucchini and Feta Ricotta Tart

Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes Servings: 4
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 16×10 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/200C 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

Appetizer, Food, Greek, Main Course, One-Pan, One-Pot, Recipe, Tart, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Julia from Dozen Flours says

    September 8, 2009 at 11:14 pm

    wow, does that ever look beautiful!

    Reply
  2. Mary says

    September 8, 2009 at 11:22 pm

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

    Reply
  3. Cookin' Canuck says

    September 8, 2009 at 11:27 pm

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

    Reply
  4. Ravenous Couple says

    September 8, 2009 at 11:38 pm

    that crust looks so good!

    Reply
  5. VeggieGirl says

    September 8, 2009 at 11:39 pm

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

    Reply
  6. GarlicBOSS says

    September 8, 2009 at 11:40 pm

    amazing idea great recipe…thanks

    Reply
  7. lucia says

    September 9, 2009 at 12:22 am

    What a beautiful dish!

    Reply
  8. Amy says

    September 9, 2009 at 12:25 am

    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.

    Reply
  9. Cait Throop says

    September 9, 2009 at 12:49 am

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

    Reply
  10. CinnamonQuill says

    September 9, 2009 at 12:59 am

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

    Reply
  11. Anncoo says

    September 9, 2009 at 1:05 am

    I love your presentation!

    Reply
  12. Patsyk says

    September 9, 2009 at 1:21 am

    Simply mouth-watering!

    Reply
  13. Susan @ SGCC says

    September 9, 2009 at 1:26 am

    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.

    Reply
  14. Elizabeth says

    September 9, 2009 at 1:26 am

    This looks so yummy, Kevin! Nice job!

    Reply
  15. Ninette says

    September 9, 2009 at 2:05 am

    Lovely!

    Reply
  16. Chef Fresco says

    September 9, 2009 at 2:21 am

    Looks delicious Kevin! Love the combo of cheeses

    Reply
  17. eatme_delicious says

    September 9, 2009 at 3:15 am

    Gorgeous tart Kevin!

    Reply
  18. Tiffiny Felix says

    September 9, 2009 at 3:24 am

    Looks and sounds wonderful…thanks for the post! 🙂

    Reply
  19. MaryBeth says

    September 9, 2009 at 3:26 am

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

    Reply
  20. Jenn says

    September 9, 2009 at 3:26 am

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

    Reply
  21. Ann says

    September 9, 2009 at 3:28 am

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

    Reply
  22. Rosa's Yummy Yums says

    September 9, 2009 at 5:00 am

    What a refined looking tart! Nice combo!

    Cheers,

    Rosa

    Reply
  23. Jamie says

    September 9, 2009 at 6:47 am

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

    Reply
  24. ♥peachkins♥ says

    September 9, 2009 at 8:19 am

    healthy topping and buttery crust..yum!

    Reply
  25. Sylvie says

    September 9, 2009 at 9:33 am

    That looks so simple and good.

    Reply
  26. Joanne says

    September 9, 2009 at 10:15 am

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

    Reply
  27. Cynthia says

    September 9, 2009 at 11:52 am

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

    Reply
  28. Pam says

    September 9, 2009 at 12:15 pm

    Amazing…looks so flaky and light!

    Reply
  29. pigpigscorner says

    September 9, 2009 at 12:47 pm

    Beautiful!

    Reply
  30. Mary Ellen says

    September 9, 2009 at 1:46 pm

    Looks beautiful and delicious!

    Reply
  31. Colleen says

    September 9, 2009 at 4:00 pm

    I love tarts like this – great flavors!

    Reply
  32. Sharon says

    September 9, 2009 at 5:56 pm

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

    Reply
  33. Elra says

    September 9, 2009 at 8:18 pm

    Very pretty looking tart and sounds really mouth watering!

    Reply
  34. Susanne says

    September 10, 2009 at 4:04 am

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

    Reply
  35. Jan says

    September 10, 2009 at 6:37 am

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

    Reply
  36. My Carolina Kitchen says

    September 10, 2009 at 1:20 pm

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

    Reply
  37. James says

    September 10, 2009 at 3:55 pm

    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.

    Reply
  38. Pam says

    September 10, 2009 at 8:07 pm

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

    Reply
  39. Anonymous says

    September 11, 2009 at 2:14 pm

    This looks absolutely fantastic! Pure beauty!

    Reply
  40. Anonymous says

    September 11, 2009 at 2:15 pm

    This looks absolutely fantastic! Pure beauty!

    Reply
  41. The Food Hunter says

    September 14, 2009 at 1:31 am

    What a great tart!

    Reply
  42. Mrs. dC says

    October 6, 2010 at 1:47 pm

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

    Reply
  43. Kevin says

    October 14, 2010 at 11:02 am

    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. 🙂

    Reply
  44. [email protected] Well Dined says

    November 7, 2012 at 7:45 pm

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

    Reply

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