• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Living Lou

Simple, fresh and flavorful recipes.

  • Home
  • Recipes
  • Contact
    • Work with me
    • Press & Media
    • Send me a Message
  • About

Home » Appetizer » Puff Pastry Zucchini Tart

Puff Pastry Zucchini Tart

Published: Sep 5, 2016 · Modified: Mar 25, 2020 by Louisa Clements · This post may contain affiliate links

This post may contain affiliate links

  • Share
  • Tweet
  • Email
Jump to Recipe
45 minutes 6 Comments

A simple zucchini tart made with puff pastry, ricotta, lemon and chili flakes.

A simple zucchini tart made with puff pastry, ricotta, lemon and chili flakes. | livinglou.com

Blogging has changed so much from when I first started six years ago. So much. There was no Pinterest, algorithms weren’t the complicated beasts they are today and running your blog as a business was far from the minds of most. With all of these changes I feel like it’s even more important to know your site and your readers and the reasons you are blogging.

For me it’s always been because I love to cook, I love to take photos and I love writing. Simply stated, I love to create. I hope this comes through in my work. That’s what keeps me going. I’m not going to lie and pretend I don’t look at the numbers, because I do, you have to. Yes there is strategy involved, I always want to know the ‘why’, this challenge has become part of the fun.

A simple zucchini tart made with puff pastry, ricotta, lemon and chili flakes. | livinglou.com

When my contract ended at my last job, I had so many people ask me if I was going to blog full time. This is an insanely flattering question, but the truth is, even if I did make enough money to sustain my lifestyle in Toronto (this city is expensive), I don’t think I would want to do it. I love this blog. I think I love it too much for it to become my full time job, my career. Does that make sense? It’s a ton of work to run a blog while having a pretty busy job, there are all of the recipes to test and photograph, posts to write, social media to keep up with, endless emails, and exciting campaigns and clients to work with. Ask any blogger and they’ll say that it’s like having two jobs, but I’ve been writing Living Lou since I was seventeen years old. This blog is so much a part of who I am that it’s impossible to imagine not doing it.

 My style has definitely evolved and changed over the years, but I think now everything is a complete reflection of who I am. From the recipes I post (yes, I love puff pastry tarts as much as you do) to my style of photography, to the colour scheme, logo and fonts I use. These are things that I have touched and guided. I think when you’re creating something that is 100% your own, there aren’t all the questions you typically have, just answers – I know what I like and what is Living Lou and what isn’t. I’m not scared to say no, or turn down opportunities if they aren’t the right fit. I’ve gone from 17 to 23 and while my life is rife with chaos, questions and uncertainties, this space is not one of them.

Puff pastry zucchini tart recipe breakdown

A simple tart for entertaining, this puff pastry zucchini tart uses frozen puff pastry, a layer of ricotta cheese with hints of lemon, thinly sliced zucchini, olive oil and chili flakes for the perfect end-of-summer appetizer or light dinner.

Puff Pastry Zucchini Tart

Author: Louisa Clements
3.63 from 24 votes
A simple zucchini tart made with puff pastry, ricotta, lemon and chili flakes.
Pin Print
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
servings icon
Servings: 6

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 2-3 small zucchinis, thinly sliced
  • ¾ cup ricotta
  • 2 tbsp grated Parmesan cheese
  • 2 tsp lemon zest
  • 2 tsp olive oil
  • ¼ tsp hot chili flakes
  • ¼ tsp salt

Instructions

  • Preheat oven to 400F. Score a ¼ inch border around edges of pastry, prick all over with a fork. Bake for 10 minutes, pressing down with the back of a spoon if the pastry puffs up.
  • Meanwhile, in a small bowl, stir ricotta with parmesan and lemon zest.
  • Spread ricotta mixture on warm, partly baked pastry. Top with zucchini, overlapping slices slightly. Brush with olive oil and sprinkle with chili flakes and salt.
  • Bake for another 20 minutes, until zucchini are cooked through and pastry has browned.
  • Cut into six slices and serve.
Did you try this recipe?Leave a comment + rating and let me know what you think!
Filed Under: Appetizer, easy, quick recipes, vegetarian
Nutrition Facts
Puff Pastry Zucchini Tart
Amount Per Serving
Calories 309 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 7g44%
Cholesterol 17mg6%
Sodium 257mg11%
Potassium 233mg7%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 2g2%
Protein 8g16%
Vitamin A 307IU6%
Vitamin C 13mg16%
Calcium 98mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.

Let me know if you give this puff pastry zucchini tart a try in the comments below.

Reader Interactions

Leave a Review Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe: ☆☆☆☆☆

Comments

  1. Angie

    April 20, 2022 at 3:26 pm

    Have it in the oven right now.. made it a few weeks ago for a light dinner with nice salad… we loved it.. so dinner again.. I did it a little different, I put the pepper flakes in the ricotta mix and used shredded parm… it is delish.. thank you for sharing it

    5 stars

    Reply
    • Louisa Clements

      May 08, 2022 at 8:15 pm

      So glad you enjoyed this, Angie! Thank you for taking the time to let me know! :)
      Reply
  2. Ashleigh

    December 02, 2016 at 1:03 am

    My mom picked up some lemon garlic olive oil from a local company in Baton Rouge called Red Stick Spice Company and I think it would go great with this recipe! Best Wishes, Ashleigh @ashsappetite
    Reply
  3. Fiori

    September 05, 2016 at 1:30 pm

    This is one of my favourite recipes! Love the freshness of the lemon zest. Thanks for all the recipes Lou. ?
    Reply
    • Lou

      September 05, 2016 at 4:55 pm

      Thanks, Fiori! I'm so glad that you love this recipe, the lemon zest adds the perfect punch. :)
      Reply

Primary Sidebar

Hi, I'm Lou!

Hi, I'm Louisa Clements & welcome to Living Lou. I've been creating simple, fresh & flavorful recipes for the modern kitchen for 12 years.
Learn More

Let’s connect

Living Lou

Copyright © 2023 Living Lou | Privacy

  • Home
  • All Recipes
  • Contact
  • About

Footer