Name: Italian Brunch Tart with Zucchini and Ricotta Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Italian
Ingredients: 1 sheet (≈320–375 g) all-butter puff pastry, thawed but kept cold; 400 g fresh ricotta (full-fat preferred); 3–4 medium zucchini, very thinly sliced (use mandoline if possible); 2–3 tbsp extra-virgin olive oil; 2 garlic cloves, minced; Zest of 1 large lemon; 60–80 g freshly grated Parmesan; 8–10 fresh basil leaves, torn; Flaky sea salt & freshly ground black pepper, to taste; Optional: pinch chili flakes, extra lemon zest, balsamic glaze for drizzling

This Italian Brunch Tart with Zucchini and Ricotta features a golden, flaky puff-pastry base topped with creamy ricotta, thinly sliced zucchini ribbons, fresh lemon zest, garlic-infused olive oil, Parmesan, and fragrant basil. Light yet elegant, it bakes until the edges are crisp and the filling is softly set—perfect for a sophisticated yet relaxed brunch centerpiece.

Why You’ll Love This Recipe

You’ll adore this Italian Brunch Tart because it looks and feels far more impressive than the actual effort required—turning humble zucchini and ricotta into something that could easily appear on the menu of a chic Italian café.

The contrast is irresistible: shatteringly crisp puff pastry against silky, lemon-scented ricotta and tender zucchini ribbons that release just enough moisture to keep everything succulent without turning soggy. It’s light enough for warm mornings yet satisfying thanks to the rich cheese and buttery crust.

Naturally vegetarian, easily adaptable to vegan, and gluten-free with the right pastry, it’s a beautiful way to showcase seasonal zucchini while still feeling indulgent.

The bright lemon zest and fresh basil keep it lively and summery, the tart slices cleanly for elegant presentation, and it pairs wonderfully with a crisp green salad, prosecco, or strong espresso.

Whether you’re hosting friends, treating yourself to a special weekend brunch, or want something that looks stunning on Instagram without spending hours in the kitchen, this tart delivers maximum wow-factor with minimum stress.

Yield: 8 servings

Italian Brunch Tart with Zucchini and Ricotta Recipe

Golden puff-pastry tart with creamy ricotta, zucchini ribbons & Parmesan—light, elegant Italian brunch star!

Prep Time 20 minutes

Cook Time 35 minutes

Additional Time 10 minutes

Total Time 1 hour 5 minutes

Ingredients

1 sheet (≈320–375 g) all-butter puff pastry, thawed but kept cold
400 g fresh ricotta (full-fat preferred)
3–4 medium zucchini, very thinly sliced (use mandoline if possible)
2–3 tbsp extra-virgin olive oil
2 garlic cloves, minced
Zest of 1 large lemon
60–80 g freshly grated Parmesan
8–10 fresh basil leaves, torn
Flaky sea salt & freshly ground black pepper, to taste
Optional: pinch chili flakes, extra lemon zest, balsamic glaze for drizzling

Instructions

Preheat oven to 200°C (400°F) fan / 210°C conventional. Line a large baking sheet with parchment paper.
Unroll puff pastry onto the parchment (or roll out if using block). Score a 1 cm border around the edge with a sharp knife—don’t cut all the way through.
Prick the inner rectangle all over with a fork—this prevents it from puffing too much under the filling.
In a small bowl mix ricotta with minced garlic, lemon zest, a generous pinch of salt, black pepper, and 1 tbsp olive oil until creamy.
Spread ricotta mixture evenly inside the scored border—leave the outer edge bare so it puffs and turns golden.
Pat zucchini slices very dry with paper towels (important to avoid a soggy tart). Arrange them in overlapping rows or a decorative spiral over the ricotta.
Drizzle zucchini generously with remaining olive oil, sprinkle with flaky sea salt, black pepper, and chili flakes if using.
Scatter grated Parmesan evenly over the top—this will melt into golden, crispy pockets.
Bake 30–35 minutes until pastry is deep golden, edges are puffed and crisp, zucchini is tender, and cheese is bubbly and lightly browned.
Remove from oven and let rest 5–10 minutes (helps ricotta set). Scatter torn basil leaves over the top, add an extra grating of Parmesan or lemon zest if desired, slice into wedges, and serve warm or at room temperature. Enjoy this beautiful, light, savory Italian brunch tart that tastes like summer on a plate!

Notes

Use very cold puff pastry—it bakes flakier. Slice zucchini paper-thin—thick slices won’t cook through. Don’t overload the center—keep the border clear for maximum rise. Naturally vegetarian and easily gluten-free with GF puff pastry. Serve with a simple green salad or fresh fruit for a complete brunch spread.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 88Total Fat 5gSaturated Fat 3gUnsaturated Fat 3gCholesterol 16mgSodium 59mgCarbohydrates 4gFiber 0gSugar 0gProtein 6g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use very cold puff pastry straight from the fridge—it bakes flakier and holds shape better. Score a 1 cm border around the edge with a knife—this creates a raised frame that keeps the filling neatly contained.

Slice zucchini paper-thin (mandoline is ideal) so it cooks quickly and evenly without releasing too much water. Pat zucchini slices dry with paper towels before arranging—this prevents a soggy tart.

Pre-bake the pastry base (“blind bake”) for 10 minutes if you want an extra-crisp bottom. Dot ricotta generously but don’t spread it all the way to the edges—leave the border bare so it puffs beautifully.

Bake on the middle rack with a baking sheet underneath to catch any drips and ensure even heat. Let the tart rest 5–10 minutes after baking so the ricotta sets slightly and slices cleanly. Serve warm or at room temperature—both are delicious.

Ingredients Notes

All-butter puff pastry (store-bought is perfect) provides the crisp, golden, flaky base—look for one made with real butter for best flavor and texture. Fresh ricotta (preferably full-fat sheep’s or cow’s milk) is essential—creamy, slightly tangy, and luxurious when baked.

Zucchini (courgette) should be small to medium in size—firm, bright, and thinly sliced so it cooks quickly and looks elegant. Fresh garlic and lemon zest bring bright, aromatic depth without overpowering.

Extra-virgin olive oil adds fruity richness—use a good one since it’s prominent. Parmesan (Parmigiano Reggiano) contributes nutty, salty punch—freshly grated is best. Fresh basil leaves finish with sweet-peppery perfume.

Flaky sea salt and freshly cracked black pepper enhance every layer. Optional chili flakes or dried oregano add gentle warmth.

Variations and Substitutions

Make it vegan with dairy-free puff pastry, plant-based ricotta (or blended silken tofu + lemon + nutritional yeast), and vegan Parmesan alternative. Swap zucchini for yellow squash, asparagus ribbons, or thinly sliced tomatoes (pat dry first).

Add caramelized onions, roasted red peppers, or sautéed spinach for extra vegetables. Use burrata (torn over the top after baking) or goat cheese instead of ricotta for richer creaminess.

Sprinkle with pine nuts or chopped walnuts before baking for crunch. For gluten-free, use a gluten-free puff pastry or shortcrust alternative. Make it heartier with a layer of prosciutto or speck (non-vegetarian).

Add a thin layer of pesto under the ricotta for herby intensity. Finish with a drizzle of balsamic glaze or truffle oil for luxury. Serve as mini tarts in individual tart tins (reduce bake time to 18–22 minutes).

Storage Options

Best enjoyed warm or at room temperature the same day the tart is baked—pastry is crispest then. Refrigerate leftovers tightly wrapped for up to 3 days. Reheat slices in a 170°C oven for 8–12 minutes to re-crisp the pastry (microwaving makes it soggy).

Do not freeze assembled tart—pastry loses crispness and zucchini becomes watery upon thawing. Unbaked assembled tart can be frozen up to 1 month—bake straight from frozen, adding 5–10 extra minutes.