Zucchini and Ricotta Savory Tart



Zucchini and Ricotta Savory Tart

Savory pies are a delicious and versatile option in the kitchen, ideal for many occasions and ready to conquer everyone's palate. This time we are presenting our zucchini and ricotta savory pie, an easy and tasty variant! The zucchini are the main ingredient, which we simply chose to sauté in a pan to preserve their delicate flavor. The ricotta, with its irresistible creaminess, perfectly envelops the zucchini and becomes the perfect filling for the puff pastry shell. A quick and easy decoration makes this zucchini tart so special, and following our tips, we are sure that this savory pie will become the undisputed star of your table or picnic! Enjoy it lukewarm or at room temperature, it will be excellent in both cases!

Here are other ideas to try:

  • Savory crostata with ricotta and zucchini
  • Savory zucchini crumble
  • Zucchini and their blossoms tart
  • Savory tart with ricotta and zucchini blossoms


for the savory tart
Puff pastry 1 roll - round
Grana Padano PDO cheese 1.1 oz (30 g)
Breadcrumbs to taste
Extra virgin olive oil to taste
Thyme to taste
for the zucchini
Zucchini 3 ½ cups (350 g)
Extra virgin olive oil to taste
Garlic 1 clove
Fine salt to taste
for the ricotta cream
Cow's milk ricotta cheese 8.8 oz (250 g)
Eggs 2
Grana Padano PDO cheese 3.5 oz (100 g)
Thyme to taste
Fine salt to taste
Black pepper to taste

How to prepare Zucchini and Ricotta Savory Tart

To prepare the zucchini and ricotta savory pie, first wash and slice the zucchini into rather thin rounds 1. Try to achieve a thickness of about 1/12 to 1/8 of an inch. In a pan, pour a drizzle of oil and add a crushed clove of garlic with the skin on. Let it flavor for a few minutes, then add the zucchini 2. Use a large pan and ensure that most of the zucchini do not overlap. Add salt 3 and cook over medium heat.

Cook for 8-10 minutes without stirring too much until the zucchini are tender but slightly charred 4. Remove the garlic, set it aside, and let it cool slightly. Meanwhile, work the ricotta in a bowl using a hand whisk. Add the eggs 5 and the grated Grana Padano, reserving some aside 6.

Add a pinch of salt 7, a grind of pepper, and thyme 8. Mix well with the whisk, then add the now lukewarm zucchini 9.

Mix with a wooden spoon 10. Take the puff pastry and unroll it gently. Place it in a tart pan, preferably with a removable bottom, with a diameter of 9.45 inches. Carefully adhere the edges, allowing the excess to hang over 11. Prick the bottom with the tines of a fork 12.

Sprinkle the base with the reserved grated Grana Padano 13; this will help isolate the base and prevent it from becoming soggy during baking. Now pour in the filling 14 and level it with a spatula 15.

Fold the edges, rolling them slightly 16 to form a border 17, without pressing it too much. Sprinkle the surface with the remaining 1 oz of grated Grana Padano 18.

Sprinkle also with a layer of breadcrumbs 19 for a super golden crust, and more thyme. Pour a generous tablespoon of oil into a small bowl and dip the brush in it. Brush the entire edge 20. Drizzle the little remaining oil (on the brush and in the bowl) over the rest of the pie. Bake it in a static oven at 390°F for 35-40 minutes. Unmold it gently after letting it cool slightly and serve it 21.

How to store

The zucchini and ricotta savory tart can be stored in the refrigerator for 1-2 days.


If you prefer, you can also fry the zucchini and drain them well before adding them to the ricotta. You can add grated provolone to the cream.