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😋 Easy, succulent and summery
This absolutely delicious tart is perfect for a no-holds-barred meal with friends or a gourmet dinner with the family. It takes very little time to prepare, the ingredients are easy to find and use, and it can even be stored for several days...but I can assure you that there won't be a crumb left at the end of the meal 🙂
💙 Why you'll love this recipe
- It's super-easy and quick to prepare: just 5 minutes of prep time.
- It's very simple to make, yet very tasty.
- It can be stored for several days, making it ideal for batch cooking.
✅ A recipe suitable for gluten intolerant/allergic people
If you're gluten intolerant or allergic, you can make this recipe by buying gluten-free puff pastry.
Cheeses are normally gluten-free, but highly processed dairy products may contain gluten. If you're not sure about feta cheese, you can try fresh goat cheese or cream cheese. In any case, always check the labels carefully.
Be careful with salt and pepper, too, as some may contain gluten: look carefully at the composition on packaging.
🧄 Which garlic to choose?
If you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
💡The edges of your pie crust fall back when baking: tip
This has happened to me many times, and it took me a long time to solve the problem, after many tests.
If you want to sort it out, I recommend rolling out your dough in your baking tin with a rolling pin, then putting it in the freezer for an hour or two. Then place it directly in the hot oven, where the thermal shock will prevent the edges from coming away!
😇 Frequently Asked Questions
Refrigerate in airtight container (or at least a dish lined with aluminum foil). This way, it will keep for 2 or 3 days without any problem.
Yes, you can make my Parmesan shortcrust pastry for example!
Zucchini: May to October included.
Peas: May to June included.
Out of season, think about using frozen vegetables, taking care to defrost them in a colander, so they don't soak the pastry of your tart.
If you make this zucchini tart, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Zucchini tart
Ingredients
- 1 puff pastry
- 1 cup ricotta cheese
- ½ lemon
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
- 1 tablespoons fresh dill chopped
- 1 tablespoons fresh mint chopped
- 2 tablespoons fresh basil chopped
- 1 tablespoons fresh parsley chopped
- 1 garlic clove pressed
- 1 ⅔ cups zucchini sliced
- ¾ cup peas in their pods
- ⅛ cup grated Parmesan cheese
- Salad as a side, optional
Instructions
- Preheat your oven to 355°F/180°C in natural convection/static heat mode. Place your pastry in a tart tin and, using a fork, poke holes in it. Bake for 15 minutes.
- Meanwhile, cut the zucchinis into thin slices, set aside and remove the skin from the peas. Cook the zucchini and peas in the same pot of boiling water for 8 minutes. Set the peas aside in a bowl of cold water to keep their pretty green color.
- Also prepare the ricotta cream: in a blender, blend the coarsely chopped herbs, salt, pepper, lemon juice, ricotta, garlic and olive oil.
- Remove the tart tin from the oven, top with the ricotta cream, zucchini slices and peas, and bake for 20-25 minutes.
- Once out of the oven, sprinkle with Parmesan cheese, decorate with a few mint and dill leaves, and enjoy with a salad!
Notes
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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