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Zucchini and Tomato Tart with Herb Ricotta

  • Author: carmeninthegarden



For the Crust:

  • 1 cup all-purpose flour
  • 1/4 cup dark rye flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, chilled, cut into small pieces
  • 3 to 4 tablespoons ice water

For the Filling:

  • 1 medium zucchini, cut into rounds
  • 1 cup cherry tomatoes (whole)
  • 1 tablespoon olive oil
  • Salt to taste

For the Herbed Ricotta:

  • 1 cup ricotta cheese
  • 1 tablespoon fresh oregano, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste


  1. In a large bowl, mix all-purpose flour, dark rye flour, and salt. Cut in chilled butter until coarse crumbs form.
  2. Gradually add ice water, mixing until the dough forms. Shape into a disk, wrap, and chill for 1 hour.
  3. In another bowl, combine ricotta, oregano, thyme, parsley, salt, and pepper; set aside.
  4. In a pan, lightly sauté zucchini rounds in olive oil with a pinch of salt until just softened.
  5. Preheat the oven to 375°F (190°C).
  6. On a floured surface, roll out the chilled dough and press into a tart pan.
  7. Spread the herbed ricotta mixture evenly over the crust, then add the sautéed zucchini and whole cherry tomatoes.
  8. Bake for 25-30 minutes until the crust is golden and the filling is set.
  9. Cool slightly, then serve the tart warm or at room temperature