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Courgette Tart with Lemon Ricotta

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A delightful tart combining the earthiness of zucchini with the bright notes of lemon and creamy ricotta, all enveloped in a flaky crust.

Ingredients

Scale
  • 1 all-butter pie crust
  • 3 cloves garlic, minced
  • 1 lemon (zest and juice)
  • 1 cup whole milk ricotta
  • 1 tablespoon honey
  • 1/4 teaspoon red pepper flakes
  • 6 sprigs fresh thyme, chopped
  • 4 large zucchinis or courgettes, sliced
  • 3 tablespoons extra virgin olive oil (plus more as needed)
  • Diamond Crystal kosher salt (to taste)
  • Freshly cracked black pepper (to taste)

Instructions

  1. Prepare the Pie Crust: If you’re making your own pie crust, combine flour and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Add cold water gradually until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  2. Preheat the Oven: Preheat your oven to 400°F (200°C).
  3. Slice the Zucchini: Wash and slice the zucchinis into thin rounds (about 1/4 inch thick).
  4. Sauté the Garlic: In a skillet over medium heat, add 2 tablespoons olive oil. Sauté minced garlic for about 1 minute. Add zucchini slices, cooking until just tender (4-5 minutes).
  5. Prepare the Ricotta Filling: In a medium bowl, mix ricotta, lemon zest, lemon juice, honey, red pepper flakes, and thyme until smooth. Adjust seasoning.
  6. Assemble the Tart: Roll out the chilled pie crust into a 9-inch tart pan. Layer the sautéed zucchini over the ricotta filling, then dollop mixed ricotta on top.
  7. Bake the Tart: Drizzle with olive oil, season, and bake for 30-35 minutes until the crust is golden and filling is set.
  8. Cool and Serve: Let cool for 10 minutes before slicing to allow flavors to meld.

Notes

Tart can be served warm or at room temperature. Garnish with extra fresh thyme or lemon zest.

Nutrition

Keywords: Courgette Tart, Lemon Ricotta, Vegetarian Tart, Zucchini Recipes, Rustic Tart

Find it online: https://butteredtable.com/weeknight-courgette-tart-creamy-lemon-ricotta/