RECIPE: Savory Zucchini Basil Tart

A summery zucchini tart with flaky puff pastry, creamy ricotta, fresh basil, and lemon zest makes the perfect side dish or appetizer for al fresco dining. Plus, it’s easy to prep in advance!

This is one of those recipes that really impresses your guests but secretly requires little effort. I do not consider myself a skilled baker, which is why I love how easy puff pastry tarts are to make. Thaw and roll out the sheet, then watch as it puffs up beautifully in the oven, forming a golden, flaky crust.

SB Tip: If you like this savory tart, be sure to try Ashley Mac’s Tomato Tart, too!

Ingredient Notes

• Puff pastry: Thaw the puff pastry for two hours in the fridge before assembling.
• Zucchini and yellow squash: I like using a combination of the two for a contrast in colors, but you can use just one or the other. If you have a mandolin, use it to create paper-thin slices.
• Ricotta: Use store-bought ricotta or make my recipe for tofu ricotta (Recipe below!).
• Lemon zest, fresh basil, and Parmesan: These tasty garnishes add bright, summery flavor and depth.

Zucchini Tart Variations

• Make it vegan. In addition to using tofu ricotta and vegan Parmesan, you can substitute the puff pastry for vegan croissant rolls.
• Try other vegetables. Eggplants, tomatoes, and onions are other vegetables that would work well in this savory tart.
• Use regular ricotta. I’ve included my favorite recipe for a high-protein tofu ricotta, but to cut back on prep time and achieve a more cheesy flavor, use regular ricotta.

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How to Make a Zucchini Tart

1. Preheat oven to 375°F. Line a baking sheet with parchment paper and place the lightly floured puff pastry sheet on the pan.
2. Spread the puff pastry with ricotta and layer the zucchini and squash slices on top.
3. Season with olive oil, salt, pepper, red pepper flakes, and lemon zest. Fold the crust over the edges and brush with olive oil.
4. Bake 20 to 25 minutes.
5. Garnish with basil, lemon zest, and grated Parmesan.

Meal Prep & Storage Tips

This tart is easy to prep in advance. You can slice the zucchini and mix your ricotta up to a day ahead — just store them in airtight containers in the fridge. Assemble the tart right before baking for the best texture.

Leftovers? Store any cooled slices in an airtight container in the refrigerator for up to three days. Reheat in a toaster oven or oven at 350°F for five to 10 minutes to re-crisp the crust. Avoid microwaving, as it makes the pastry soggy.

Serving Suggestions

Serve with any of these summer side dishes, and you’ve got a party!

• White Bean Salad
• Caesar Pasta Salad
• Asparagus & Pea Salad
• Okra with Tequila Lime Vinaigrette
• Antipasto Skewers
• Mexican Street Corn
• Watermelon, Jicama & Strawberry Salad

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Zucchini Basil Tart

This flaky puff pastry zucchini tart offers a creamy ricotta base, garnished with fresh basil and lemon zest.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Course Appetizer, Side Dish

Cuisine French

Servings 8

Calories 258 kcal

Equipment

• Food processor optional

Ingredients

  

1x2x3x

• 1 sheet puff pastry
• All-purpose flour for dusting
• 1 zucchini
• 1 yellow squash
• tofu ricotta see recipe below, or sub with regular ricotta
• 1/2 tbsp olive oil plus extra for brushing
• 1 tsp salt
• 1/4 tsp black pepper freshly ground
• 1/4 tsp red pepper flakes
• Lemon zest from one lemon
• Fresh basil sliced
• Parmesan grated, or sub vegan parmesan

Tofu Ricotta (Optional)

• 14 oz extra firm tofu drained and pressed
• 1/2 cup fresh basil
• 1/4 cup nutritional yeast
• 1/4 cup lemon juice freshly squeezed
• 3 garlic cloves crushed
• 2 tbsp miso paste
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper freshly ground

Instructions

 

• Preheat the oven to 375F. Line a baking sheet with parchment paper.
• Gently unfold the thawed puff pastry sheet and place on a lightly floured surface. Brush both sides with a dusting of flour, then transfer to the baking sheet.
• Slice the zucchini and yellow squash paper-thin.
• Make the tofu ricotta (see recipe below), if using.
• Spread the tofu ricotta (or regular ricotta) onto the puff pastry sheet, leaving some room around the edges. Layer the zucchini and yellow squash slices on top. Drizzle with olive oil and sprinkle with salt, pepper, and red pepper flakes. Garnish with lemon zest, using about half of the lemon.
• Fold the edges of the crust in and brush the edges with olive oil.
• Bake 20-25 minutes.
• When puffed and golden, remove from the oven and garnish with fresh basil, more lemon zest, and grated Parmesan.

Tofu Ricotta (Optional)

• Add all of the ingredients to a food processor and process on high until combined. Be careful not to over-blend the mixture to avoid the basil turning the "ricotta" green.

Nutrition

Calories: 258kcalCarbohydrates: 18gProtein: 8gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 0.2mgSodium: 854mgPotassium: 218mgFiber: 2gSugar: 2gVitamin A: 168IUVitamin C: 8mgCalcium: 35mgIron: 2mg

Keyword tofu ricotta

Tried this recipe?Rate it above to let us know how it was!

Hope you enjoy this savory summer tart!

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