Zucchini and Ricotta Tart
A buttery tart shell filled with lemony basil ricotta, topped with thin layers of yellow and green zucchini and Parmesan, finished with a fresh basil oil. A light and beautiful summer tart.
Ingredients
For the Ricotta Filling
- 1 sheet pre made tart pastry
- 250 g ricotta
- Juice of half a lemon
- Salt and pepper to taste
- A handful of fresh basil chopped
For the Zucchini Topping
- Half a yellow zucchini sliced thin
- Half a green zucchini sliced thin
- 1 tbsp olive oil
- Salt and pepper to taste
- Parmesan grated
- 1 egg beaten, for egg wash
- Sea salt for finishing
For the Basil Oil
- A handful of fresh basil leaves
- 1 to 2 tbsp olive oil
- A pinch of sea salt
Instructions
- Preheat the oven to 200°C. Unroll the tart pastry into a tart pan, folding the corners in. Prick the center with a fork.
- Mix the ricotta, lemon juice, chopped basil, salt, and pepper until smooth. Spread evenly over the base of the tart shell.
- Toss the thinly sliced yellow and green zucchini with olive oil, salt, and pepper. Layer over the ricotta, alternating the colors.
- Brush the pastry edges with the beaten egg and sprinkle Parmesan generously over the zucchini.
- Bake at 200°C for 15 to 18 minutes until the edges are golden and the top is lightly browned.
- While baking, grind the basil leaves, olive oil, and sea salt together in a mortar and pestle to make the basil oil.
- Brush the basil oil over the baked tart. Finish with a sprinkle of sea salt and extra Parmesan. Slice and serve warm or at room temperature.