Appetizers & Snacks/ Vegetarian

Zucchini, Tomato And Ricotta Tartlets

December 14, 2015 (Last Updated: July 10, 2017)

Zucchini, Tomato And Ricotta Tartlets

Guess who is back (for good this time)! I am really happy and proud to announce that just few days after I posted the last recipe (on October 2nd at 0:05 am to be exact) our beautiful little son Adam arrived to this world!

This is our first baby so it has been an extremely excited and busy (obviously) few months for us. Only now I am starting to get my rhythm back bit by bit and trying to spend some time in the kitchen again. Of course I won’t be able to get back to my old schedule but I really believe that it’s perfectly possible to make time for blogging while raising a baby!

Zucchini, Tomato And Ricotta Tartlets |

One of the reasons I got back to the kitchen is guests. We are having them quite often now (everyone wants to see a little baby) so you have to put something on the table!

Yesterday I made these delicious tomato, zucchini and ricotta tartlets. They were sooo good and I got sooo many compliments that I just HAD to share them with you my dear readers!

Zucchini, Tomato And Ricotta Tarts

I love everything about them. I love that they are individually sized. I love the mildness of ricotta and how it melts in your mouth… I love this great flaky crust… The last but not the least – zucchini and tomatoes fit perfectly here!

If you are looking for the appetizer to impress your guests with, these colorful tartlets are your answer!

Zucchini, Tomato And Ricotta Tartlets

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Servings: 6 tartlets
Author: Yummy Addiction


For the tart shells:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) cold unsalted butter , cut into 1/2-inch pieces
  • 3 tablespoons ice water
  • 2 tablespoons heavy cream

For the filling:

  • 1 cup fresh ricotta
  • 2 tablespoons heavy cream
  • 2 eggs , lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg
  • zest of 1 lemon
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 small zucchini , thinly sliced
  • 1 garlic clove , minced
  • a handful of cherry tomatoes , sliced
  • 2 tablespoons extra virgin olive oil
  • parsley , finely chopped, for garnish


  • To make the dough, place the flour, salt, and butter in a food processor and pulse until it resembles breadcrumbs. Add ice water and heavy cream, and process until moist clumps form. If the dough doesn’t clump, add more ice water by teaspoonfuls and pulse to incorporate. Gather the dough into a ball and knead it several times on a lightly floured surface. Divide into 6 parts and roll each into a ball. Place the balls on a plate, cover with plastic wrap and refrigerate for about 30 minutes.
  • Flour the working surface. Working with one ball at a time, roll dough into a disk larger in a diameter than a well of your tart pan (I used 4-inch tart shells), then place the round into a greased well. Put a tart shell in the refrigerator and repeat the process with remaining dough balls.
  • Preheat the oven to 400 F. Remove the tart shells from the refrigerator. Line each with a piece of aluminum foil and fill with pie weights or uncooked rice. Bake until the pastry begins to turn light brown, about 10-12 minutes. Remove the weights and foil from the shells and bake another 5 minutes, until the pastry is lightly browned. Transfer to a wire rack and let cool completely.
  • Meanwhile, make the filling. Combine ricotta, heavy cream, eggs, Parmesan, nutmeg, zest, salt, and pepper in a bowl. Set aside.
  • Heat olive oil in a large frying pan over a high heat. Add zucchini and cook for 1-2 minutes on each side or until golden. Drain on paper towels, then transfer to a bowl and toss with garlic.
  • Divide ricotta mixture equally between tartlet shells, then arrange zucchini and tomato slices on top. Season with salt and pepper. Bake for 20 minutes or until ricotta is set, then set aside to cool slightly. Sprinkle with the fresh parsley before serving.


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