Zucchini Tart with Corn and Ricotta
This Summer Zucchini Corn Ricotta Tart is a flaky puff pastry tart layered with lemony pesto ricotta, thin zucchini slices, and sweet corn. Ready in under an hour with just one pan!
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.
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