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Savory Zucchini Tart with Fine Lemon Ricotta Cream

A delightful tart combining flaky pastry, creamy ricotta, and fresh zucchini with a hint of lemon, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: Italian, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Pastry and Main Ingredients
  • 1 Rolle frischer Blätterteig Fresh puff pastry
  • 2 mittelgroße Zucchini (1 grüne und 1 gelbe) 1 green and 1 yellow zucchini
  • 200 g Ricotta Creamy ricotta cheese
  • 100 g Frischkäse (Natur) Natural cream cheese
  • ½ Bio-Zitrone Saft & Abrieb Juice and zest of half an organic lemon
  • 1 Stück Knoblauchzehe (fein gepresst) 1 garlic clove, finely pressed
  • 1 EL Olivenöl (zum Bestreichen) Olive oil for brushing
  • 2 EL Pinienkerne (geröstet) Toasted pine nuts
  • frischer Thymian Fresh thyme for seasoning
  • Salz Salt to taste
  • schwarzer Pfeffer Black pepper to taste
  • frischer Basilikum (zum Garnieren) Fresh basil for garnishing

Method
 

Preparation
  1. Preheat the oven to 200 °C.
  2. In a bowl, blend the ricotta, cream cheese, garlic, lemon zest, and lemon juice until smooth. Season with salt and pepper to taste.
  3. Roll out the puff pastry onto a baking sheet, gently score the edges, and prick the inner section with a fork.
  4. Evenly spread the ricotta mixture within the inner frame of the pastry.
  5. Thinly slice the zucchini and artfully arrange the slices on top; season and sprinkle with thyme.
  6. Brush with olive oil to enhance the golden crust.
  7. Bake for 20-25 minutes, until the tart is golden and crisp.
  8. Finish with a sprinkle of toasted pine nuts and fresh basil. Serve warm or at room temperature.

Notes

This tart is best served warm, paired with a simple side salad. Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently in the oven.