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Puff Pastry Zucchini Tart

Author: Louisa Clements
3.35 from 20 votes
A simple zucchini tart made with puff pastry, ricotta, lemon and chili flakes.
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Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
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Servings: 6


  • 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


  • 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.
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