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Zucchini & Herbed Ricotta Tart | Figmint Catering

Zucchini & Herbed Ricotta Tart

Zucchini Tart - Blog Post

Serves 4


150g unsalted butter, chilled and cut into 1.5cm cubes
300g (2 cups) plain flour, chilled
1/2 teaspoon salt
1 1/2 teaspoons vinegar, chilled
85ml water, chilled
4 tablespoons flat leaf parsley, roughly chopped
3 tablespoons fresh basil, roughly chopped
1 teaspoon lemon zest
Salt & pepper, to taste
1 large zucchini, thinly sliced
1 tablespoon olive oil
1/2 teaspoon salt


Firstly start with the shortcrust pastry. Remove the butter from the refrigerator 20 minutes before you intend to use it. If you are mixing the dough by hand, mix together the flour and salt in a large bowl and toss through the cubed butter. Use your fingertips to rub the butter into the flour to partly combine. If you are using a food processor to mix the dough. Simply put the flour and salt in the bowl of a food processor and add the cubed butter, pulsing in 1-second bursts about 6 times to partly combine.

You want a mixture of squashed pieces of floury butter. Turn out onto a clean surface. Mix the water and vinegar and sprinkle over the flour mixture. Knead the dough, using the palm of your hand to push the mixture away from you. Gather it together and repeat the smearing of the mixture until the dough comes together. You still want to see butter marbling the mixture – this ensures a flaky pastry – so don’t over mix. Shape into an oval disc 2cm thick. Wrap in plastic wrap and refrigerate for around 45 minutes.

Preheat your oven to 220˚C/200˚C Fan-forced

Remove the pastry from the refrigerator 10 minutes before you wish to roll it. Sprinkle a little flour over a clean work surface and rub a little flour onto your rolling pin. Roll out the pastry and use it to line the base and sides of a 35cm x 12.5cm fluted, loose-based rectangular tart tin. Place in refrigerator to rest while you make the filling.

Place the ricotta, lemon zest & fresh herbs in a small bowl and mix to combine. Season to taste. In a seperate bowl mix the zucchini with the olive oil and salt.

Remove the pastry from the refrigerator and spread the ricotta mixture over the base. Place the zucchini slices over the ricotta mixture in layers.

Slide the tray into the middle shelf of the oven, reduce the temperature to 180˚C, and bake for 25-35mins, or until golden. This tart can be served warm or at room temperature.


The shortcrust recipe originally sourced from The Bourke Street Bakery cookbook.

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