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.
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Recipe Information
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
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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.
Bake the puff pastry for 10 minutes, then remove it from the oven and let it cool slightly while preparing the filling.
In a medium bowl, combine the ricotta cheese, Parmesan cheese, minced garlic, egg, salt, and pepper. Mix until smooth and well combined.
Spread the ricotta mixture evenly over the inner rectangle of the partially baked puff pastry, avoiding the scored edges.
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.
Drizzle the olive oil over the tomatoes and zucchini, and sprinkle with additional salt and pepper to taste.
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.
Remove the tart from the oven and let it cool for 5 minutes. Garnish with fresh basil leaves before serving.
Slice the tart into portions and enjoy warm or at room temperature.
Nutrition Facts
Calories |
2319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.3 g | 203% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 4712 mg | 205% | |
| Total Carbohydrate | 168.0 g | 61% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 25.2 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1361 mg | 105% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1638 mg | 35% | |
*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.
