Zesty Ricotta Veggie Tart
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A flaky tart with a ricotta base, thinly sliced zucchini tossed in olive oil and herbs, baked until golden. Twists include replacing lemon zest with orange zest and thyme with rosemary, plus swapping zucchini for yellow squash and adding a sprinkle of red chili flakes for heat. The puff pastry is rolled slightly thinner than usual to crisp up faster. Quick to assemble and great as a light meal or appetizer for 4 to 6 people.
Prep:
12 min
Cook:
30 min
Total:
42 min
Servings:
4 to 6 servings
#vegetarian
#appetizer
#light meal
Ricotta and citrus zest packed with fresh squash. Olive oil and rosemary. A slight kick from chili flakes. No fuss rolling. Thin layers, tender insides, crisp edges. Rustic but refined. Good for a snack or light dish. Changing lemon for orange adds sweetness without overpowering. Yellow squash smoother in texture, mildly sweet, takes the heat gently. Red chili adds surprise pop without overwhelming the subtleness. Puff pastry ready made, trimmed and rolled just thinner. 30 minutes in hot oven. Quick assembly. No eggs, no nuts involved. Vegetarian, simple flavors. Slices easy to handle at a gathering. Can cool down and still taste lively. Bright colors on golden brown canvas.
Ingredients
- 170 g grated ricotta
- 1 orange zested finely
- 1 small yellow squash sliced thinly with a mandoline
- 10 ml olive oil
- 5 ml fresh rosemary leaves
- 1 sheet 180 g puff pastry, thawed
- Pinch red chili flakes
- Salt and pepper to taste
- All-purpose flour for dusting
About the ingredients
Ricotta serves as creamy base, binds flavors, holds moisture without sogginess. Orange zest offers subtle citrus aroma, less sharp than lemon but fragrant. Yellow squash replaces zucchini, softer skin, sweeter note, important to slice uniformly thin for even cooking. Fresh rosemary leaves hold strong piney notes, swapped for thyme to up herbaceous quality. Olive oil coats slices to prevent drying, distributes rosemary and chili flakes. Puff pastry sheet rolled slightly thinner than usual to compensate for moist ricotta and thin squash, ensuring crisp edges that don’t get mushy. Chili flakes optional but add dimension and contrast. Salt and pepper essential to bring out flavors from the beginning. Light dusting of flour prevents sticking during rolling.
Method
- Preheat oven to 205°C (about 400°F). Position oven rack down low. Line baking sheet with parchment or silicone mat.
- Combine ricotta and orange zest in bowl. Add salt and pepper, stir and set aside.
- In another bowl, toss squash slices with olive oil, rosemary, chili flakes, salt, and pepper. Set aside.
- Lightly flour surface. Roll puff pastry out thinner than usual, aiming for a 24 cm square. Transfer to baking sheet.
- Spread ricotta mixture evenly on dough but leave 1.5 cm border uncovered for crisp edges.
- Place squash slices overlapping across ricotta spread. Work quickly so squash doesn’t get soggy.
- Bake 28 to 30 minutes until pastry edges turn golden and filling is set.
- Cool on wire rack 10 minutes before slicing into squares or rectangles.
- Serve warm or room temperature for appetizer or light meal.
Cooking tips
Start by bringing oven temperature to 205°C, high enough to activate puff pastry rise and crisp edges quickly. Layer flavors thoughtfully: ricotta first spreads creamy base and seals dough. Then vegetable arranged overlapping adds textural interest, ensures every bite has squash. Herbs and chili sprinkled on squash beforehand for uniform distribution, not added later. Roll dough thinner than standard to balance moisture; because ricotta and squash release water during baking, thicker dough risks sogginess. Bake for 28–30 minutes, watching for puffed edges and golden color; any earlier and dough feels doughy, too late and it dries out. Cool for at least 10 minutes to set filling and make slicing easier without breaking pastry. Cubes for casual serving or rectangles for shared plates. No messy crust edges since dough border left plain for crunch. Storing leftovers covered allows reheating without losing crisp texture.
Chef's notes
- 💡 Use a mandoline for squash. Thin slices give quick cooking. Uniform thickness crucial. Avoid uneven texture. It enhances flavor absorption. Makes everything even.
- 💡 Let ricotta sit with zest. Flavor improves. Salt, pepper add depth now. Mix well. Avoid sogginess. Layering flavors leads to better bites, not just texture.
- 💡 Preheat correctly, critical step. Oven hot enough for puff pastry rise. Crisp edges are essential. Lower rack aids even baking. Watch closely for golden color.
- 💡 Roll pastry thinner than normal. Adjusts for moisture from filling. No one wants soggy crust. Quick rise, crisp texture best. Dust surface lightly to help.
- 💡 Don’t overcrowd squash on tart. Overlapping but not stacked too high. Each slice needs heat. Remember, moisture from veggies. It impacts pastry’s crispness.
Common questions
How to reheat tart?
Use oven, not microwave. Keep crisp. Cover edges lightly. Set at low heat, around 150°C. Check often, don’t dry out.
Can I use other veggies?
Yes, peppers, mushrooms work too. Adjust cook time. Softer veggies may need less. Test slices for doneness.
What to do with leftovers?
Store in airtight container. Best consumed in two days. Check for sogginess. Crisp in oven if needed.
Can I freeze this tart?
Yes. Freeze before baking for best results. Wrap tightly. Bake from frozen state. Adjust time, likely longer.
