Summer Zucchini Corn Ricotta Tart
This Summer Zucchini Corn Ricotta Tart is exactly the kind of recipe I reach for when my farmer’s market haul has a plethora of zucchini and fresh corn. Flaky, buttery puff pastry gets topped with a lemony, pesto-swirled ricotta filling, then with thin slices of zucchini and juicy corn kernels that caramelize slightly as they bake!
Summery Zucchini Corn Ricotta Tart Recipe
This zucchini ricotta pesto tart recipe grew out of a habit I have every July: buying more zucchini and corn than any one household should reasonably need, then figuring out what to do with it before it goes soft in the crisper drawer. Am I the only one?!
This zucchini tart recipe comes together with pantry staples and one sheet of store-bought puff pastry, so there’s no pie dough to fuss over and no fancy equipment required. Just a baking sheet and a mixing bowl.
If you love that zucchini and corn combo, you’ll probably also enjoy my Summer Shrimp Zucchini and Corn Chowder. And if you’re already a fan of easy, seasonal sheet pan dinners, my Easy Summer Sheet Pan Tortellini uses that same “one pan, peak-season produce” approach that I keep coming back to all summer long!
Why You’ll Love This Zucchini Tart
- Just one sheet pan and one mixing bowl to clean up
- Ready in under an hour, with only 15 minutes of hands-on prep
- Sweet corn and tender zucchini at the absolute peak of summer
- A creamy ricotta and pesto filling with a bright hit of lemon zest and a hint of spice from the red pepper flakes
- Elegant enough for guests, easy enough for a Tuesday night
- Great served warm, at room temperature, or straight from the fridge the next day
Ingredients for Summer Zucchini Corn Ricotta Tart
Crust
- Puff pastry
Ricotta Filling
- Ricotta cheese
- Egg
- Parmesan cheese
- Zest of 1 lemon
- Pesto
- Heavy cream
- Salt and black pepper, to taste
- Pinch of chili flakes
Vegetable Topping
- Succhini, thinly sliced
- Fresh or frozen corn
- Olive oil
- Parmesan, for topping
For Serving
- Microgreens, fresh basil, or fresh herbs
Ingredient Notes
- Puff pastry: Make sure it’s fully thawed but still cold. This keeps it easy to work with and helps it puff up properly in the oven. All-butter puff pastry gives the best flavor and flakiest layers.
- Ricotta: Use whole-milk ricotta for the creamiest filling.
- Zucchini: Slice it as thin and even as you can! A mandoline makes quick work of this.
- Corn: Fresh, just-cut kernels are wonderful here, but frozen corn (thawed and patted dry) works beautifully too, so don’t stress if it’s not corn season yet.
- Pesto: For ease, just use a scoop of jarred pesto!
- Lemon zest: Zest the lemon before you do anything else with it.
How to Make Zucchini Corn Ricotta Tart
- Preheat: Preheat the oven to 400°F Line a baking sheet with parchment paper.
- Mix the Ricotta Mixture: In a small bowl, whisk together the ricotta, egg, Parmesan, lemon zest, pesto, heavy cream, salt, pepper, and chili flakes until smooth.
- Score the Puff Pastry: Unfold the puff pastry onto the prepared baking sheet. Score a 1-inch border around the edge and prick the center with a fork.
- Top with Ricotta Mixture: Spread the ricotta mixture evenly over the pastry, leaving the border exposed.
- Top with Veggies: Arrange the zucchini slices on top. Scatter the corn over the zucchini and drizzle with olive oil. Sprinkle with the remaining Parmesan.
- Bake: Bake for 30–35 minutes, or until the pastry is golden brown and the filling is set. Cool for 5–10 minutes before slicing. Top with microgreens or basil and serve warm.
Tips for the Best Zucchini Tart Recipe
- Keep your puff pastry cold right up until it goes in the oven. This is the secret to a tall, flaky border, so be prepared to assemble everything as soon as it comes out of the fridge.
- Don’t skip patting the zucchini dry! I always pat the zucchini dry with a paper towel after slicing. Excess moisture is the main cause of a soggy zucchini ricotta tart!
- Resist overfilling the center. A thin, even layer of ricotta bakes more evenly and holds its shape when sliced.
- Use a sharp knife or pizza cutter to slice the tart cleanly once it’s cooled slightly. Cutting it piping hot can cause the filling to slide.
Storage Suggestions
Refrigerator: Store leftover zucchini corn ricotta tart in an airtight container for up to 3 days. Reheat in a 350°F oven for about 10 minutes to re-crisp the pastry.
Freezer: This tart is best assembled and baked fresh, but you can freeze fully baked, cooled slices wrapped tightly in foil for up to 1 month. Thaw overnight in the fridge, then reheat in the oven rather than the microwave to preserve the flaky texture.
More Summer Recipes to Try
- Summer Tomato Whipped Feta Tart
- Spicy Peach Corn Summer Slaw
- Summer Zucchini Salmon Cakes
- Tex-Mex Summer Pasta Salad
- Strawberry Gazpacho Soup
Zucchini Tart with Corn and Ricotta
Video
Ingredients
- 1 sheet puff pastry thawed
- 1 cup ricotta cheese
- 1 large egg
- ¼ cup grated Parmesan cheese
- Zest of 1 lemon
- 1 tbsp pesto
- 1 tbsp heavy cream
- Salt and black pepper to taste
- Pinch of chili flakes
- 1 medium zucchini thinly sliced
- ½ cup fresh or frozen corn
- 1 tbsp olive oil
- 2-3 tbsp grated Parmesan for topping
- Microgreens or basil for serving
Instructions
- Preheat the oven to 400°F Line a baking sheet with parchment paper.
- In a bowl, whisk together the ricotta, egg, Parmesan, lemon zest, pesto, heavy cream, salt, pepper, and chili flakes until smooth.
- Unfold the puff pastry onto the prepared baking sheet. Score a 1-inch border around the edge and prick the center with a fork.
- Spread the ricotta mixture evenly over the pastry, leaving the border exposed.
- Arrange the zucchini slices on top. Scatter the corn over the zucchini and drizzle with olive oil.
- Sprinkle with the remaining Parmesan.
- Bake for 30–35 minutes, or until the pastry is golden brown and the filling is set.
- Cool for 5–10 minutes before slicing. Top with microgreens or basil and serve warm.
Notes
- Pat zucchini slices dry with a paper towel before layering to prevent a soggy crust.
- Keep the puff pastry cold until it’s ready to bake for the flakiest, tallest border.
- Frozen corn works well if fresh isn’t in season, just thaw and pat dry first.
- Slice with a sharp knife once slightly cooled for the cleanest pieces.
- Store leftovers in the fridge for up to 3 days; reheat in the oven to re-crisp the crust.
Frequently Asked Questions
It’s not required, but patting the slices dry with a paper towel after cutting helps remove excess moisture and keeps the tart from getting soggy.
Whipped cottage cheese or mascarpone can work in a pinch, though ricotta gives the creamiest, most classic texture for this zucchini tart with corn.
Yes, leave the skin on. It holds the slices together as they bake so they don’t turn mushy, and adds a nice bit of color contrast against the ricotta and corn.
