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Zucchini Ricotta Tart


Zucchini Ricotta Tart

Celebrate the arrival of spring with this elegant zucchini tart. Crisp pastry is filled with a zesty mix of That’s Amore Buffalo Ricotta and our SIMON JOHNSON Preserved Lemon and fresh zucchini - with ample amounts of new season Primo Estate Joseph Cold Pressed Extra Virgin Olive Oil. It’s the perfect blend of creamy ricotta, seasonal zucchini, flaky pastry and fresh EVOO.
Course Appetizer
Cuisine French


  • Tart Tin - non-stick 35cm x 13cm tin


Zucchini Ricotta Tart

  • 2 puff pastry sheets, thawed
  • 1 egg, for pastry egg wash
  • 1 SIMON JOHNSON Preserved Lemon, finely chopped, discard flesh & remove seeds
  • 200g That's Amore Buffalo Ricotta Cheese
  • 2 Tbsp fresh herbs e.g, basil, mint, parsley etc, finely chopped
  • sea salt, to taste
  • 1 zucchini, thinly sliced into rounds
  • 2 Tbsp Joseph 2023 Cold Pressed Extra Virgin Olive Oil

To Serve

  • Extra fresh herbs and extra virgin olive oil to garnish
  • fresh lemon zest
  • Joseph 2023 Cold Pressed Extra Virgin Olive Oil, to drizzle


Zucchini Ricotta Tart

  • Preheat oven to 190°C
  • Roll out the puff pastry sheets onto a flat surface. Press two edges together to form a rectangle. Place pastry into the tart pan, crimping the edges to fit the sides of the tin.
  • Line the base of the pastry with foil and add some pastry weights or (similar) before baking tart for 15 mins, until pastry begins to colour. Remove tart from oven, discard foil and pastry weights.
  • Beat the egg in a small bowl, brush some of the egg mixture onto the base. Return tart to the oven and continue to cook for 5 mins.
  • Remove from the oven and set tart base aside.