Delicious Puff Pastry Zucchini Tart with Creamy Ricotta and Feta
This delicious tart features a flaky puff pastry crust with a creamy ricotta filling, topped with delicate zucchini ribbons and crumbled feta. Perfect for a light lunch or as an appetizer.
Ingredients
Scale
- 1sheet puff pastry, thawed
- 1 cupricotta cheese
- 1/2 cupcrumbled feta cheese
- 2medium zucchinis
- 1 tablespoonolive oil
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry on a floured surface to fit the baking sheet. Transfer the pastry to the prepared baking sheet.
- In a bowl, mix ricotta and feta until smooth. Spread the mixture over the puff pastry, leaving a 1-inch border.
- Use a vegetable peeler to slice the zucchinis into long ribbons. Arrange the zucchini ribbons over the cheese mixture.
- Brush the zucchini lightly with olive oil and bake for 25-30 minutes or until the pastry is golden brown and crisp.
Notes
You can customize the seasonings to taste.