Fresh Tomato and Zucchini Tart

Elevate your next meal with this stunning Fresh Tomato and Zucchini Tart, a delightful combination of buttery puff pastry, vibrant summer vegetables, and creamy ricotta cheese. This rustic tart brings together layers of garden-fresh tomatoes and zucchini arranged over a luscious, garlic-infused ricotta filling—all topped with a drizzle of olive oil and a sprinkle of Parmesan for a touch of irresistible indulgence. With a flaky golden crust and a burst of fresh basil to finish, this recipe is as visually impressive as it is delicious. Perfect as an appetizer, light lunch, or side dish, this easy-to-make tart is ready in under an hour and offers an impressive way to showcase seasonal produce. Whether you serve it warm or at room temperature, this dish is a surefire centerpiece for any gathering.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 sheet puff pastry sheet
• 2 medium fresh tomatoes
• 1 medium zucchini
• 1 cup ricotta cheese
• 0.25 cup Parmesan cheese
• 2 cloves garlic
• 6 leaves fresh basil leaves
• 1 tablespoon olive oil
• 1 large egg
• 0.5 teaspoon coarse salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Roll out the puff pastry sheet onto the prepared baking sheet. Using a sharp knife, lightly score a 1-inch border around the edges without cutting all the way through. Prick the inner rectangle several times with a fork to prevent it from puffing too much.

Step 3

Bake the puff pastry for 10 minutes, then remove it from the oven and let it cool slightly while preparing the filling.

Step 4

In a medium bowl, combine the ricotta cheese, Parmesan cheese, minced garlic, egg, salt, and pepper. Mix until smooth and well combined.

Step 5

Spread the ricotta mixture evenly over the inner rectangle of the partially baked puff pastry, avoiding the scored edges.

Step 6

Slice the tomatoes and zucchini into thin rounds, about 1/4-inch thick. Arrange them alternately in overlapping rows on top of the ricotta mixture.

Step 7

Drizzle the olive oil over the tomatoes and zucchini, and sprinkle with additional salt and pepper to taste.

Step 8

Bake the tart in the oven for an additional 20 minutes, or until the puff pastry edges are golden brown and the vegetables are tender.

Step 9

Remove the tart from the oven and let it cool for 5 minutes. Garnish with fresh basil leaves before serving.

Step 10

Slice the tart into portions and enjoy warm or at room temperature.

Nutrition Facts

Serving size	(1070.4g)

Amount per serving	% Daily Value*
Calories	2318.9

Total Fat 158.3g	0%
Saturated Fat 50.9g	0%
Polyunsaturated Fat 3.4g
Cholesterol 392.5mg	0%
Sodium 4712.0mg	0%
Total Carbohydrate 168.0g	0%
Dietary Fiber 10.8g	0%
Total Sugars 25.2g
Protein 66.1g	0%

Vitamin D 53.8IU	0%
Calcium 1360.7mg	0%
Iron 10.3mg	0%
Potassium 1638.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.3%

Protein: 11.2%

Carbs: 28.5%