Zucchini, ricotta and pumpkin tarts
Indulge in these delightful Zucchini, Ricotta, and Pumpkin Tarts, crafted with creamy ricotta cheese, fresh zucchini, roasted pumpkin, and flaky puff pastry. Perfect for a savory snack or a light meal, these tarts are a delicious blend of wholesome ingredients and comforting flavors. Try this easy-to-follow recipe and bring a taste of gourmet to your kitchen!
- 26 Apr 2025
- Cook time 25 min
- Prep time 15 min
- 4 Servings
- 5 Ingredients
Zucchini, ricotta, and pumpkin tarts are a delightful and savory treat that make for an excellent appetizer or a light meal. Combining the rich flavors of roasted pumpkin and zucchini with the creamy texture of ricotta cheese, these tarts are both delicious and visually appealing. The flaky puff pastry adds a perfect touch of indulgence, making this dish a crowd-pleaser at any gathering.
Ingredients:
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Place the diced pumpkin on a baking tray lined with parchment paper. Drizzle lightly with olive oil, and season with salt and pepper if desired.
3. Roast the pumpkin in the preheated oven for 25-30 minutes, or until tender and starting to brown. Remove from the oven and let it cool slightly.
1. While the pumpkin is roasting, slice the zucchini into thin rounds.
2. In a large pan over medium heat, add a small amount of olive oil. Sauté the zucchini slices for about 5-7 minutes until they are tender but not mushy. Remove from heat and set aside.
1. If using frozen puff pastry, allow it to thaw according to package instructions.
2. Once thawed, roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into 4 equal squares, so you have 8 squares in total.
1. Line a baking tray with parchment paper. Place the puff pastry squares on the prepared tray, leaving a little space between each one.
2. In a bowl, mix the roasted pumpkin with the ricotta cheese until well combined. Season with salt and pepper to taste.
3. Spoon a generous amount of the pumpkin and ricotta mixture onto the center of each puff pastry square, spreading it slightly but leaving a border around the edges.
4. Arrange the sautéed zucchini slices on top of the pumpkin and ricotta mixture.
1. Brush the edges of the puff pastry squares with the beaten egg.
2. Bake the tarts in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed up.
1. Remove the tarts from the oven and allow them to cool slightly before serving.
2. Enjoy these delicious zucchini, ricotta, and pumpkin tarts warm or at room temperature. They make a great appetizer, side dish, or light meal.
Tips:
- Preheat oven: Always preheat your oven to the recommended temperature before you start cooking to ensure even baking.
- Roast the pumpkin: Roast the pumpkin pieces until they are tender to bring out their natural sweetness and enhance the flavor of the tarts.
- Drain the zucchini: After slicing the zucchini, sprinkle some salt on them and let them sit for a few minutes, then pat them dry to remove excess moisture.
- Use cold pastry: Keep the puff pastry cold until you are ready to use it. This helps to maintain its flakiness and ensures a light and crispy texture.
- Egg wash: Brush the tops of the pastry with a beaten egg to give them a beautiful, golden-brown finish.
- Experiment with herbs: Add some fresh herbs like thyme or rosemary to the ricotta mixture for an extra layer of flavor.
These Zucchini, ricotta, and pumpkin tarts are not only easy to prepare but also a feast for the senses, blending rich, creamy, and savory flavors. They make a perfect appetizer for dinner parties or a delightful snack for any occasion. Enjoy the burst of flavor and texture in every bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 420 grams |
| Energy | |
| Calories 840kcal | 42% |
| Protein | |
| Protein 20g | 13% |
| Carbohydrates | |
| Carbohydrates 70g | 20% |
| Fiber 3.48g | 9% |
| Sugar 7g | 7% |
| Fat | |
| Fat 55g | 64% |
| Saturated 10g | 34% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 610ug | 67% |
| Choline 80mg | 14% |
| Vitamin B1 0.53mg | 44% |
| Vitamin B2 0.71mg | 54% |
| Vitamin B3 6mg | 37% |
| Vitamin B6 0.28mg | 16% |
| Vitamin B9 130ug | 32% |
| Vitamin B12 0.29ug | 12% |
| Vitamin C 30mg | 32% |
| Vitamin E 2.25mg | 15% |
| Vitamin K 27ug | 22% |
| Minerals | |
| Calcium, Ca 220mg | 17% |
| Copper, Cu 0.37mg | 41% |
| Iron, Fe 5mg | 46% |
| Magnesium, Mg 60mg | 15% |
| Phosphorus, P 290mg | 24% |
| Potassium, K 830mg | 25% |
| Selenium, Se 44ug | 81% |
| Sodium, Na 400mg | 27% |
| Zinc, Zn 2.30mg | 21% |
| Water | |
| Water 270g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
More recipes
Lemon, basil and ricotta risotto
Perfect for a delightful dinner that captures the essence of fresh and wholesome ingredients.
04 Mar 2025Garlic basil spaghetti with parmesan and butter
Ready in under 30 minutes, it's an ideal choice for a quick yet satisfying weeknight dinner.
17 Mar 2025