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Zucchini + Ricotta Tart

Zucchini + Ricotta Tart
Zucchini + Ricotta Tart

What's great about it

An exclusive preview from my new cookbook, SIMPLE HEALTHY RECIPES, this recipe will be sure to WOW at your next dinner party, not just because of how beautiful it looks, but of course how delicious it tastes! The creamy ricotta pairs perfectly with thinly sliced zucchini and home-made pastry.

It's so quick + easy to make, so it's also perfect for those mid-week dinners and the leftovers make a great lunch - simply serve alongside some greens and you have a nutritious meal.


650 zucchini (courgette), thinly sliced
1 teaspoon sea salt
1 tablespoon extra virgin olive oil
250g ricotta, fresh, firm
100g feta cheese, danish
rind of one lemon
2 tablespoons chives, chopped
60ml milk, your choice
leafy greens, to serve


1 quantity of Quick + Easy Spelt Puff Pastry Crust (Pg587) OR 1 quantity of Foolproof Pastry (Pg585)


PREHEAT your oven to 200°C (400°F) fan forced.

COMBINE zucchini and salt in a bowl, then place in a colander for 15 minutes to allow any excess moisture to drain out.

PLACE the pastry on a sheet of baking paper and roll out until about 30cm (12 inches) diameter. Transfer pastry and baking paper onto a baking tray. Refrigerate before using.

SMASH ricotta and feta into a bowl, then mix through the lemon rind and chives.

SPREAD the ricotta mixture onto the pastry, leaving a 3cm (1 inch) border around the edges.

ARRANGE the zucchini on top of the ricotta.

FOLD OVER the pastry to enclose the filling and brush with a little milk to glaze.

BAKE the tart for 45 minutes or until golden.

SERVE and enjoy with leafy greens and a good vinaigrette.


Notes and Inspiration

Top with rocket leaves lightly coated with lemon juice and olive oil before serving.

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