Yellow Zucchini Puff Pastry Tart
This Yellow Zucchini Puff Pastry Tart is super easy and so tasty! It's ready in 40 minutes and makes a great lunch with a salad or appetizer.
Servings 8 pieces
Calories 330kcal
Ingredients
- 1 puff pastry sheet 11"x16"
- 3 yellow squash zucchini sliced in 1/8 inch coins
- 1 cup ricotta cheese
- 2 tablespoons parmigianno regiano cheese
- 1 lemon zested
- 2 tablespoons fresh dill chopped
- 3 tablespoons olive oil
for the egg wash
- 1 egg and 1 teaspoon water beaten
for serving
- 2 tablespoons parmesan cheese shaved
Instructions
- Preheat oven to 220°C / 425°F.
- Slice the squash into thin coins.
- Mix the ricotta cheese in a bowl with two tablespoon of extra virgin olive oil. Add the chopped dill, half a sliced spring onion, and lemon zest. Season with sea salt and fresh ground pepper to taste. Add two tablespoons of grated Parmigiano cheese and mix well.
- Place parchment paper on a baking sheet. Carefully roll out the puff pastry on the parchment paper. Fold it inwards, creating an approximately .5-inch rim. Pinch small holes all over the middle with a fork.
- Spread the ricotta mix all over the inner part of your pastry. Add the zucchini slices on top, lightly overlapping each other. Drizzle a tablespoon of olive oil and sprinkle some fresh ground pepper.
- Whip the egg and brush egg wash all over the pastry trim.
- Bake for 25 minutes or until the zucchini is golden at the edges and the puff pastry is golden.
- Add shaved parmesan on top and serve.
Notes
Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.
Nutrition
Calories: 330kcal | Carbohydrates: 19g | Protein: 10g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 130mg | Potassium: 289mg | Fiber: 2g | Sugar: 3g | Vitamin A: 399IU | Vitamin C: 20mg | Calcium: 136mg | Iron: 1mg