Zucchini Tart


  • 2 sheets puff pastry
  • 2 tablespoons lemon juice
  • Zest of 1 lemon
  • 2 cups ricotta cheese
  • 2 tablespoons chopped parsley
  • 1/3 cup shredded parmesan
  • Salt and pepper to taste
  • 2 zucchinis, sliced into ribbons
  • 2 squashes, sliced into ribbons


  1. Preheat the oven to 400º F.
  2. Cut one of the pastry sheets into 1-inch strips and lay those strips on the borders of the second sheet, brush with oil. Bake about 10 minutes, or until puffed up high and golden brown. Let cool.
  3. Combine the ricotta, parsley, parmesan, lemon juice, and zest and season with salt and pepper. Spread the mixture in the puffed pastry.
  4. Season the ribbons with salt and pepper and then top each squash ribbon with a zucchini ribbon. Fold in half and begin to roll up like a rose. Arrange on the bed of the ricotta mixture and bake about 20 minutes, until vegetable are cooked through.