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Baking recipe · from the recipe book

Zucchini, Tomato and Ricotta Tarts with Herbs

A crisp, buttery Parmesan press-in crust holds a creamy lemon-ricotta filling topped with roasted zucchini and cherry tomatoes and finished with fresh basil and parsley.

Zucchini, Tomato and Ricotta Tarts with Herbs

Ingredients

  • 2⅓ cups300 gAll-purpose flour
  • ½ cup60 gYellow cornmeal, whole-grain
  • ⅔ cup grated60 gGrated Parmesandivided: 30 g for the crust, 30 g for the filling
  • 1 cup200 gUnsalted buttermelted and slightly cooled
  • 2 tbsp30 gWatercold
  • 1 tsp6 gSaltdivided: 3 g for the crust, 3 g for the filling
  • 2 cups500 gPart-skim ricotta
  • 3 large150 gEggs3 large
  • 1 tbsp6 gLemon zest
  • 3 cloves9 gGarlicminced
  • ¾ tsp2 gBlack pepper
  • 2 medium400 gZucchinisliced into thin rounds
  • 2 cups300 gCherry tomatoeshalved
  • 1½ tbsp20 gOlive oil
  • ⅔ cup leaves15 gFresh basiltorn
  • ¼ cup chopped15 gFresh parsleyfinely chopped

Steps

  1. Preheat the oven to 375°F (190°C) and set out two 9-inch tart pans with removable bottoms.
  2. Make the crust: in a bowl, whisk the flour, cornmeal, half of the parmesan and half of the salt. Stir in the melted butter and the cold water until the dough clumps like wet sand.
  3. Divide the crust mixture in half and press each half evenly over the bottom and up the sides of a tart pan. Prick the bottoms with a fork and chill 15 minutes.
  4. Bake the crusts 18 to 20 minutes, until set and lightly golden at the edges. Cool on a rack while you make the filling.
  5. Make the filling: in a bowl, whisk the ricotta, eggs, lemon zest, garlic, the remaining half of the parmesan, the remaining half of the salt and the black pepper until smooth.
  6. In another bowl, toss the zucchini and cherry tomatoes with the olive oil.
  7. Spread half of the ricotta filling into each crust. Arrange the zucchini rounds in overlapping circles over the filling, then tuck the cherry tomatoes cut side up between them, dividing evenly.
  8. Bake 35 to 40 minutes, until the filling is set in the center and reaches 160°F (71°C) and the zucchini is tender.
  9. Cool the tarts on a rack for 20 minutes, then scatter the basil and parsley over the top. Cut each tart into 6 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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