Why you'll love this tart:
Saves time without compromising
flavor or texture
Light and flaky texture from the pastry is unreal
Perfect for spontaneous baking
You'll love the texture contrast in this light tart! From the buttery, crispy puff pastry crust to the creamy, herby ricotta filling and velvety soft zucchini slices, it's a delight!
Prep the zucchini:
To remove excess moisture and prevent a soggy tart, slice the zucchini into thin rounds and place them in a bowl. Sprinkle with 2 tsp (10 g) salt and toss well. Don't worry-most of the salt will be rinsed off! Let the zucchini sweat for about 30 minutes, then lightly rinse with water and squeeze them well to remove moisture. Place the zucchini in a clean bowl and stir in 1 tbsp (15 ml) olive oil.
Make the filling:
Finely chop the parsley and mix it with the ricotta cheese. Season with salt and pepper to taste. Alternatively, use a small blender to combine the ricotta and parsley for a smoother texture.
Assemble the tart:
Once the puff pastry is fully thawed, unfold it and lightly roll it into a rectangle. Create a border by cutting about 1.3 cm (½ inch) from the edges without cutting all the way through. Prick the inside of the border all over with a fork. Spread the ricotta-parsley filling evenly within the border, sprinkle with grated mozzarella, and arrange the zucchini slices on top.
Prepare the egg wash:
In a small dish, mix the egg yolk with 1 tbsp (15 ml) water to make an egg wash. Brush it over the border of the tart for a golden finish.
Bake:
Bake at 200°C (400°F) for 15-20 minutes, until the pastry is golden and crisp.