Zucchini Flower & Ricotta Tart

Laura Sharrad

Serves 4


  • 2 sheets frozen puff pastry, thawed and halved
  • 500g fresh ricotta
  • 8 slices prosciutto
  • 2 tbsp white balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • Sea salt and cracked black pepper
  • 6 zucchini flowers, halved and stamens removed, or 1 zucchini, thinly sliced
  • 1 tbsp lemon thyme leaves
  • Finely grated parmesan, to serve


  1. Preheat the oven to 200°C (400°F).
  2. Score each pastry sheet with a 1cm border. Spread the ricotta within the border and top with the prosciutto. 
  3. Place the tarts on a large oven tray lined with non-stick baking paper. Cook for 15 minutes or until the pastry is golden brown and puffed. While the tarts are cooking, place the vinegar, oil, salt and pepper in a small bowl and mix to combine. 
  4. Top the tarts with the squash, zucchini and lemon thyme. Drizzle over the balsamic dressing. Sprinkle finely grated parmesan and pepper to serve.
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