Puff pastry zucchini lattice tart
Puff pastry zucchini lattice tart with walnuts and ricotta is a very simple but delicious savory tart with a great visual effect. The puff pastry is filled with a whipped ricotta cream that becomes light and even more flavourful mixed with fresh basil leaves, olive oil and walnuts. This filling is can be prepared in no time and together with the courgette coating it creates an appetizer or a main dish that is perfect for summer. The zucchini are cut with the potato peeler to create fine strips and then be intertwined. In my opinion this makes this savory tart become fun and unexpected. You can serve it both hot and cold on various occasions such as picnics or family parties with buffets.
Easy and quick puff pastry tart with ricotta and zucchini. Simple savory pie with creamy filling with walnuts and fresh basil.
Ingredients
- 250 g ricotta cheese
- 1 small clove of garlic
- salt and pepper
- 8 – 10 basil leaves
- 2 handfuls of walnuts
- 2 teaspoons of extra virgin olive oil
- 1 tsp lemon juice
- 1 egg
- 1 roll rectangular puff pastry
- zucchini
- walnuts, olive oil, basil leaves for the garnish
- Instructions below.
- If you have any questions about this recipe contact me in the comments below or on my social channels. If you have tried this recipe and would like to evaluate it, press the stars above or let me know me why you didn’t like it in the comments.
Instructions puff pastry zucchini lattice tart
Place a soft ricotta cheese in a bowl. Whip it with an electric whisk or a hand whisk for a couple of minutes. It should become very creamy and light.
Now add salt and pepper ti taste. Add extra virgin olive oil, lemon juice and minced small clove of garlic. Mix well and add the walnuts and coarsely chopped basil leaves and one egg.
I recommend taking your puff pastry from the refrigerator at least 10 minutes before to make it less cold. This way it is easier to handle and does not shrink during baking.
Open the puff pastry and roll it out on a large baking sheet or rectangular pan covered with baking paper. With a fork, mark a smaller rectangle on the pastry. Fill that rectangle with the prepared cream.
Meanwhile, peel the zucchini and divide them into long, thin strips using a potato peeler and a mandolin cutter (watch out for your fingers;)). On the surface create a latticed pattern. It is the same method we use to create interwined pastry strips on pies. You just need to overlap strips to form a lattice.
Note from the author of this recipe
I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^
Zucchini and ricotta, savory pie – baking time
Now fold the edges of the puff pastry on top of the zucchini with the ricotta and add a drizzle of oil on the surface. If you like, brush the puff pastry with a some milk to make it more shiny and golden after baking. If you like savory pies with crunchy topping, you can add ingredients such as breadcrumbs or grated Parmesan onto the surface.
Bake in a preheated static oven at 180 ° C for about 25 – 30 minutes.
Once your zucchini and ricotta tart is ready, take it out of the oven and let it cool slightly before serving. You can also wait until it gets completely cold and decorate it with more pieces of walnuts and a few basil leaves.
lot of love. B.
p.s. If you like this savory pie with zucchini and ricotta, check out my Sun-dried tomatoes and broccoli rabe quick bread (photo below).
