Summer means zucchini season, and this tart has become one of my favorite ways to use it. A buttery pre-made tart shell filled with lemony basil ricotta, topped with thin layers of yellow and green zucchini, baked until golden, then finished with a drizzle of fresh basil oil and a scatter of Parmesan. It looks like something from a bakery window but takes almost no real effort.

This is exactly the kind of recipe I reach for in summer. Minimal prep, a store bought tart base to save time, and fresh seasonal produce doing most of the work. Light, herby, and genuinely beautiful to look at once it comes out of the oven.

Why You’ll Love This Recipe

• A beautiful way to use summer zucchini
• Lemony basil ricotta filling with real depth of flavor
• Uses a pre made tart shell to keep things easy
• Finished with a fresh basil oil for an extra layer of flavor
• Looks impressive but comes together quickly
• Great for brunch, lunch, or a light summer dinner

Ingredients

For the Ricotta Filling

• 1 sheet pre made tart pastry
• 250g 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

1. Prepare the Tart Shell
Preheat your oven to 200°C. Unroll the pre made tart pastry and fit it into your tart pan, folding the corners in neatly. Prick the center a few times with a fork so it does not puff up too much while baking.

2. Make the Ricotta Filling
In a bowl, combine the ricotta, lemon juice, chopped basil, salt, and pepper. Mix well until smooth and evenly combined.

Spread the ricotta mixture evenly over the base of the tart shell.

3. Prepare and Layer the Zucchini
Thinly slice the yellow and green zucchini. Add the slices to a bowl with the olive oil, salt, and pepper and toss to coat evenly.

Arrange the zucchini slices over the ricotta, layering and alternating the yellow and green so the colors mix throughout the tart.

4. Egg Wash and Bake
Brush the edges of the tart pastry with the beaten egg. Sprinkle Parmesan generously over the top of the zucchini.

Bake at 200°C for 15 to 18 minutes, until the edges are golden and the top is lightly browned in places.

5. Make the Basil Oil
While the tart bakes, add the basil leaves, olive oil, and a pinch of sea salt to a mortar and pestle. Grind together until you have a vibrant green, fragrant oil.

6. Finish and Serve
Once the tart is out of the oven, brush the basil oil over the top. Finish with a sprinkle of sea salt and an extra scattering of Parmesan.

Slice and serve warm or at room temperature.

Why This Is My Go To Summer Tart

Zucchini is one of my favorite summer vegetables and this tart is one of the simplest ways to let it shine. The ricotta filling is light but still rich enough to feel satisfying, the lemon keeps things bright, and the basil running through both the filling and the finishing oil ties the whole thing together.

Using a pre made tart shell is what makes this so doable on a regular basis. You get all the look and flavor of a proper tart without spending time on pastry. It is the kind of summer recipe that feels a little special without actually being complicated.

The Basil Oil

The basil oil at the end is a small step that makes a big difference. Grinding the basil with olive oil and sea salt in a mortar releases all of that fresh, herby flavor and turns it into a vibrant drizzle that brightens the whole tart. Brush it on right after the tart comes out of the oven so the heat helps release the aroma even more.

Tips for Getting It Right

Slice the zucchini as thin and even as possible so it cooks evenly and layers nicely on top of the ricotta.

Do not skip the egg wash on the pastry edges. It gives the crust a beautiful golden shine and a little extra crispness.

Keep an eye on the tart in the last few minutes of baking. You want the edges and top lightly browned, not deeply dark, since the zucchini and ricotta are delicate.

Use a mortar and pestle for the basil oil if you have one. It gives a better texture and more concentrated flavor than blending in a food processor.

What to Serve It With

This tart works beautifully on its own as a light lunch, alongside a simple green salad, or as part of a summer brunch spread. It is also great served at room temperature, which makes it a good option for picnics or make ahead entertaining.

Storage

Store leftover tart in an airtight container in the fridge for up to 2 days. Reheat in the oven at a low temperature to warm through, or simply enjoy it cold straight from the fridge as the flavors hold up well.

The basil oil can be made ahead and stored in the fridge for a couple of days, though it is best used fresh for the brightest flavor and color.

Frequently Asked Questions (FAQ)

Q. Can I use a different cheese instead of ricotta?
Yes, mascarpone or a soft goat cheese would also work well here, though the flavor will be slightly different. Ricotta gives the lightest, freshest result.

Q. Can I make my own tart pastry instead of using pre made?
Absolutely. A basic shortcrust pastry works well if you want to make it from scratch. The pre made version is just there to save time.

Q. What if I only have one color of zucchini?
That is completely fine. The two colors are mainly for visual contrast, so using just one type of zucchini will still taste great.

Q. Can I make this ahead of time?
Yes, the tart can be baked ahead and served at room temperature, which makes it great for entertaining or picnics. Just add the basil oil fresh before serving for the best flavor.

Q. Can I skip the basil oil?
You can, but it adds a lovely fresh finish to the tart. If you are short on time, a simple drizzle of good olive oil and some fresh basil leaves on top works as a quick substitute.