Why You’ll Love This Recipe

• Achieves an incredibly crispy, shatteringly flaky crust every time.
• Innovative zero-waste approach utilizing the entire vegetable.
• Creamy, savory ricotta and parmesan filling perfectly complements the fresh zucchini.
• A visually stunning dish perfect for brunch, lunch, or a light dinner.
• Detailed, foolproof instructions for cooks of all skill levels.

Equipment You’ll Need

• 9-inch round tart pan with a removable bottom
• Large colander
• Large mixing bowl
• Medium skillet
• Whisk
• Rolling pin
• Parchment paper
• Pie weights or dried beans
• Mandoline slicer or a sharp knife
• Small food processor or blender

Ingredients

• For the Tart:
• 1 sheet (approx. 10 oz or 280g) all-butter puff pastry, thawed
• 2 medium zucchini (about 1.5 lbs or 680g total)
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup (250g) whole milk ricotta cheese, strained if watery
• 1/2 cup (50g) freshly grated Parmesan cheese, plus more for topping
• 1 large egg, lightly beaten
• 1/4 cup chopped fresh herbs (such as chives and thyme)
• 1 teaspoon lemon zest
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• For the Zero-Waste Zucchini Peel Pesto:
• Peels and ends from the 2 zucchini
• 1/4 cup (35g) toasted walnuts or pine nuts
• 1 small clove garlic
• 1/4 cup (25g) grated Parmesan cheese
• 2 tablespoons fresh lemon juice
• 1/3 cup (80ml) extra virgin olive oil
• Pinch of salt and pepper to taste

Instructions

1. Step 1: Prepare the Zucchini. Wash the zucchini thoroughly. Using a vegetable peeler, remove the green peels in long strips and reserve them. Trim the ends and reserve them with the peels. Using a mandoline or a very sharp knife, slice the zucchini into 1/8-inch (3mm) thick rounds. Place the zucchini rounds in a large colander, sprinkle generously with 1 teaspoon of salt, and toss to combine. Let the zucchini sit in the sink or over a bowl for at least 30 minutes to draw out excess water. Afterward, gently squeeze the zucchini slices between your hands and then pat them thoroughly dry with paper towels. This step is crucial for a crisp tart.
2. Step 2: Prepare the Crust. Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry sheet so it’s large enough to fit your 9-inch tart pan with an overhang. Carefully transfer the pastry to the pan, gently pressing it into the bottom and up the sides. Do not stretch the dough. Trim the excess pastry by rolling your rolling pin over the sharp edge of the pan. Prick the bottom of the pastry all over with a fork. Line the pastry shell with parchment paper and fill with pie weights or dried beans.
3. Step 3: Blind Bake the Crust. Bake for 15-20 minutes, until the edges are lightly golden. Carefully remove the parchment paper and pie weights. Return the crust to the oven and bake for another 5-7 minutes, until the bottom is pale golden and dry. Set aside to cool slightly.
4. Step 4: Sauté the Aromatics. While the crust bakes, heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let it cool slightly.
5. Step 5: Mix the Filling. In a large bowl, combine the strained ricotta, 1/2 cup of Parmesan cheese, the beaten egg, fresh herbs, and lemon zest. Stir in the cooled onion and garlic mixture. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Mix until well combined.
6. Step 6: Assemble the Tart. Reduce the oven temperature to 375°F (190°C). Spread the ricotta mixture evenly over the bottom of the pre-baked tart shell. Arrange the dried zucchini slices on top of the filling in a decorative, overlapping spiral pattern, starting from the outside edge and working your way in. Lightly brush the top of the zucchini with a little olive oil and sprinkle with a bit more grated Parmesan.
7. Step 7: Bake the Tart. Bake for 30-35 minutes, or until the filling is set and the top is golden brown. The crust should be a deep golden color. Let the tart cool in the pan on a wire rack for at least 10-15 minutes before removing the outer ring and slicing. This allows the filling to set properly.
8. Step 8: Make the Zero-Waste Pesto. While the tart is baking, bring a small pot of water to a boil. Blanch the reserved zucchini peels and ends for 30 seconds, then immediately transfer to an ice bath to preserve their color. Drain well. In a small food processor, combine the blanched peels, toasted nuts, garlic, Parmesan, and lemon juice. Pulse until coarsely chopped. With the processor running, slowly stream in the olive oil until the pesto is smooth but still has some texture. Season with salt and pepper to taste.
9. Step 9: Serve. Serve the zucchini tart warm or at room temperature, with a dollop of the zucchini peel pesto on the side or drizzled over the top.

Expert Cooking Tips

• Don’t skip the salting step! It is the single most important factor in preventing a soggy tart. Be sure to pat the zucchini slices as dry as possible.
• For an extra layer of protection against moisture, you can sprinkle a thin layer of breadcrumbs or Parmesan cheese on the bottom of the blind-baked crust before adding the ricotta filling.
• Use whole milk ricotta for the creamiest, most flavorful filling. If your ricotta seems particularly wet, let it strain in a cheesecloth-lined sieve for an hour before using.
• Ensure your puff pastry is properly thawed but still cold when you roll it out. This will give you the flakiest possible layers.

Substitutions and Variations

For a gluten-free version, use a high-quality gluten-free puff pastry sheet. To make it dairy-free, substitute the ricotta and Parmesan with plant-based alternatives and use a vegan puff pastry. For a different flavor profile, try using goat cheese in place of ricotta for a tangier filling, or use yellow summer squash instead of zucchini.

Common Mistakes to Avoid

The most common mistake is not removing enough water from the zucchini, leading to a watery filling and a soft crust. Take the time to salt, drain, and pat dry. Another error is underbaking the crust; the blind-baking step is essential for a crisp base. Finally, avoid slicing the tart immediately out of the oven. Allowing it to rest is critical for the filling to set, ensuring clean, beautiful slices.

Serving Suggestions

This tart is a versatile centerpiece. For a light lunch or brunch, serve it with a simple arugula salad dressed with lemon juice, olive oil, and shaved Parmesan. For a more substantial dinner, accompany it with a bowl of tomato soup or grilled chicken. A crisp glass of Sauvignon Blanc or Pinot Grigio pairs beautifully with the fresh flavors of the tart.

Storage and Reheating Tips

Store any leftover tart, tightly covered, in the refrigerator for up to 3 days. To reheat and restore its crispy texture, place slices on a baking sheet in an oven or toaster oven preheated to 350°F (175°C) for 10-15 minutes. Microwaving is not recommended as it will make the pastry tough and soggy.

Frequently Asked Questions

Can I make this tart ahead of time?

Yes, you can assemble the tart a few hours ahead and keep it refrigerated. Bake it just before serving for the best texture. You can also bake it completely, let it cool, and store it in the refrigerator. Reheat in the oven to serve.

Can I use a pre-made pie crust instead of puff pastry?

Absolutely. A shortcrust pastry will also work well. Follow the package instructions for blind-baking before adding the filling. The result will be less flaky but still delicious.

My zucchini slices released a lot of water. Did I do something wrong?

No, you did it perfectly! Releasing a significant amount of water is the goal of the salting process. This means less water will end up in your tart, guaranteeing a crisp result.

Conclusion

This recipe is more than just a set of instructions; it’s a new perspective on the zucchini tart. By mastering the technique of moisture management and embracing a sustainable, zero-waste mindset, you can create a dish that is consistently impressive. The flaky, golden crust provides the perfect foundation for the creamy, herb-infused filling and tender zucchini, while the bright, zesty peel pesto serves as a final, delicious flourish. Enjoy the satisfaction of serving a truly exceptional, restaurant-quality tart made right in your own kitchen.