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Justine Doiron

just real good food

Baking + Sweet, Pies & Tarts, Recipes, Special Diets, Vegetables, Vegetarian · September 26, 2022

Courgette Tart with Lemon Ricotta

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This is called a courgette tart, and not a zucchini tart, only because the term “courgette” covers both summer squash and zucchini – I’m not trying to be fancy here! Just ~efficient~ with how I explain this, because this tart is beautiful, but only because it combines the gorgeous colors of both zucchini and summer squash in perfect lil’ concentric circles.

And yes, this tart looks complicated, but I promise it is so simple. That’s what I love about tarts or savory pies, whether you are entertaining or baking for fun, you just assemble, mix, chill and then bake. There’s no outside cooking in this recipe other than baking the pie dough. I made it very intentional so that you wouldn’t be pulling out any extra pans to fry some thyme or make a lemon ricotta cream. Everything here is cut, roll, mix and bake. We are keeping it artistic, but easy with this one. So read on for more info about how to make this courgette tart the perfect party dish!

Table of contents

  • The recipe for this pie crust
  • Ingredients you will need for this courgette tart recipe
  • How to prepare the lemon ricotta cream with thyme
  • How to slice the courgettes/zucchinis/summer squashes
  • How to prepare this courgette tart crust
  • Assembling and baking this zucchini tart recipe
  • Looking for other similar tarts and bakes?

The recipe for this pie crust

This recipe starts with the crust. And for that I have a fool-proof recipe, which you can find linked here.

This pie crust has always served me well. It just uses a cup of flour, a stick of butter and a bit of water, and always comes out perfectly flakey and ready to use. As with any pie crust, the longer you can chill it before you use it, the better. But if you’re in a pinch, you can make this pie crust day-of and use it in this courgette tart.

Ingredients you will need for this courgette tart recipe

  • 1 recipe all-butter pie crust, linked here!
  • 3 cloves garlic
  • 1 lemon, for zest and juice
  • 1 cup whole milk ricotta
  • 1 tbsp honey
  • 1/4 tsp red pepper flakes
  • 6 sprigs fresh thyme
  • 4 large zucchinis or courgettes, a mix of green and yellow
  • Olive oil as needed
  • Salt & fresh cracked black pepper as needed

How to prepare the lemon ricotta cream with thyme

Once you have everything squared away with your tart crust, the ricotta cream is easy to assemble. I didn’t want the filling to require any cooking, so you just mix all the ingredients together in a bowl, and you’re done!

Just remember to taste and season everything as you make this zucchini tart, because the layers of flavor will matter when everything comes together.

How to slice the courgettes/zucchinis/summer squashes

This is where your knife work or a mandolin comes in. The thinner the slices of these zucchinis & summer squashes, the easier it will be to assemble the tart.

I like to use a mandolin to make long, thin strips, about 2-3 mm in thickness. You can also use a knife if that’s all you have, but I’ve found a mandolin is best. Once the courgettes look like the picture below, then slice them in half down the center, creating two long strips you can layer in the courgette tart.

How to prepare this courgette tart crust

Here we are blind-baking or par-baking the crust. This means baking it empty, before adding the filling. This makes sure the bottom of the crust is crispy when the tart is done, even though the ricotta might try to get in the way.

To do this, I like to weigh down my courgette tart dough with beans or marbles (see image below), but in a pinch, I’ve been able to get away with just baking it naked. It’s not something I recommend, but if it’s the only thing you can do – it’s not the end of the world 😉

Assembling and baking this zucchini tart recipe

Now this is a lot of information, so here is the order I suggest doing everything as you make your courgette tart:

  • Remove your pie crust from the fridge. Roll it out on a lightly floured surface until is is about 0.5 cm thick. Transfer this to your tart pan, trim the edges, but leave about 0.5 cm of crust over the top of the edges, because the crust will shrink. Chill the in the fridge while you prepare the other ingredients.
  • Preheat the oven to 375°F.
  • In a small bowl, grate in the zest from the lemon and the three garlic cloves. Add in the ricotta, honey, red pepper flakes, and the leaves from 3 sprigs of thyme. Season with salt and pepper and stir to combine.
  • Cut the tops off of the courgettes and use a mandolin to thinly slice them into long strips. Then cut those strips in half down the middle, giving you two even slices to layer in the tart. Set these in a large bowl and toss with just a pinch of salt and pepper.
  • In another small bowl, whisk together a healthy glug of olive oil and the juice from one lemon. Add the remaining thyme leaves and set this aside.

  • Remove the crust from the fridge and top it with a sheet of parchment paper. Add in your baking beans or marbles to weigh the crust down (you can also skip this if you don’t have baking beans and just bake without weighing down the tart dough, it’s just an extra helpful trick!). Put the crust in the oven to bake for 18-20 minutes at 375°F.
  • When the tart shell is halfway baked, remove it from the oven and let it cool for a few minutes. Then spread the ricotta on the bottom of the tart. Layer in the zucchini slices with the skin side up, doing it in concentric circles (see blog image for reference).
  • Once the courgettes are layered to your liking, brush with the lemon juice and olive oil mixture, sprinkle with more salt, pepper and thyme leaves as you see fit, and bake for 25-30 minutes at 375°F.
  • The tart will be ready when the crust is a deep golden brown and the courgettes have shrunken slightly and darkened on the tops. Let cool for a few minutes before serving!

Looking for other similar tarts and bakes?

I do love a pie crust moment – here are a few others you can try from the blog!

Squash Blossom Tart
Squash blossoms are one of the most magical ingredients in the world, and this tart allows them to truly shine. This tart is simple with a ricotta layer swirled with parsley mint oil, and then layers the blossoms on top, making a beautiful, flavorful summer tart. It's the perfect recipe for when you don't know what to do with your squash blossoms!
Check out this recipe
Peach Galette with Rosemary Blueberries
This summer tart is for lovers. With a thin cinnamon sugar layer at the bottom and an irresistibly flakey crust, it's the perfect home for ripe summer peaches. The peaches bake and soften in the oven, and rosemary infused blueberries layer on at the end. Serve with whipped cream and taste my favorite version of summer.
Check out this recipe
All-Butter Pie Crust
This pie crust is a staple. It yields the best, flakiest, most tender result every time, and all you need is butter, flour, salt and ice water and your hands! No tricks, no frills, no hacks – just a good old all-butter crust.
Check out this recipe

And that’s everything for this savory courgette tart with lemon ricotta cream!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Courgette Tart with Lemon Ricotta

4.67 from 3 votes
This tart is easy, impressive and fun to make. It utilizes the best of zucchini and summer squash to make a lemony, zesty, delicious and fun late summer party dish.
Print Recipe Pin Recipe
Prep Time:30 minutes mins
Cook Time:45 minutes mins
Total Time:1 hour hr 15 minutes mins
Course: Appetizer, Main Course, Side Dish
Cuisine: American, British
Keyword: ricotta, summer squash, tart, zucchini
Servings: 8 slices

Equipment

  • 1 9" tart pan or pie dish
  • 1 mandolin
  • 1 sheet of parchment paper
  • 1 cup of baking beans or marbles
  • 1 Microplane/grater

Ingredients

  • 1 recipe all-butter pie crust linked in the blog post above
  • 3 cloves garlic
  • 1 lemon for zest and juice
  • 1 cup whole milk ricotta
  • 1 tbsp honey
  • 1/4 tsp red pepper flakes
  • 6 sprigs fresh thyme
  • 4 large zucchinis or courgettes a mix of green and yellow
  • Olive oil as needed
  • Salt & fresh cracked black pepper as needed

Instructions

  • Remove your pie crust from the fridge. Roll it out on a lightly floured surface until is is about 0.5 cm thick. Transfer this to your tart pan, trim the edges, but leave about 0.5 cm of crust over the top of the edges, because the crust will shrink. Chill the in the fridge while you prepare the other ingredients.
  • Preheat the oven to 375°F.
  • In a small bowl, grate in the zest from the lemon and the three garlic cloves. Add in the ricotta, honey, red pepper flakes, and the leaves from 3 sprigs of thyme. Season with salt and pepper and stir to combine.
  • Cut the tops off of the courgettes and use a mandolin to thinly slice them into long strips. Then cut those strips in half down the middle, giving you two even slices to layer in the tart. Set these in a large bowl and toss with just a pinch of salt and pepper.
  • In another small bowl, whisk together a healthy glug of olive oil and the juice from one lemon. Add the remaining thyme leaves and set this aside.
  • Remove the crust from the fridge and top it with a sheet of parchment paper. Add in your baking beans or marbles to weigh the crust down (you can also skip this if you don't have baking beans and just bake without weighing down the tart dough, it's just an extra helpful trick!). Put the crust in the oven to bake for 18-20 minutes at 375°F.
  • When the tart shell is halfway baked, remove it from the oven and let it cool for a few minutes. Then spread the ricotta on the bottom of the tart. Layer in the zucchini slices with the skin side up, doing it in concentric circles (see blog image for reference).
  • Once the courgettes are layered to your liking, brush with the lemon juice and olive oil mixture, sprinkle with more salt, pepper and thyme leaves as you see fit, and bake for 25-30 minutes at 375°F.
  • The tart will be ready when the crust is a deep golden brown and the courgettes have shrunken slightly and darkened on the tops. Let cool for a few minutes before serving!

Posted In: Baking + Sweet, Pies & Tarts, Recipes, Special Diets, Vegetables, Vegetarian

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Reader Interactions

Comments

  1. Lisa C says

    September 28, 2022 at 3:49 am

    5 stars
    This was delicious! I knew it would be pretty, but not all pretty things are tasty. The herbs in the ricotta (I used dried thyme and some fresh rosemary) and lemon zest really gave it personality. It was quite easy to assemble — the ribbons of squash stand up nicely with the support of the ricotta base. I was delighted that it still looked pristine and held it’s shape and color after baking. A keeper of a recipe for sure!

    • Justine says

      September 28, 2022 at 11:38 am

      This comment makes me so happy! I’m so thrilled you made it and even more thrilled you liked it! Thank you for taking the time to leave a comment and review 🙂

  2. Alejandra says

    September 30, 2022 at 1:07 am

    This was so yummy but mine came out too liquid! Do I need to strain the ricotta before?
    Loved it though and will def make again!

    • Justine says

      September 30, 2022 at 1:49 am

      I’m so sorry that happened! I think it might have had to do with the water to fat level of your ricotta. In the future you could strain it, or salt the zucchini before hand and drain it to remove any excess moisture!

  3. Courtney says

    October 2, 2022 at 9:25 pm

    This is so delicious! It looks so Intricate but is surprisingly simple to make. I will for sure be making it again 🙂

    • Justine says

      October 3, 2022 at 12:32 am

      This made me so happy – I’m so thrilled you liked the recipe and thank you for taking the time to leave a comment!

  4. Megan says

    October 3, 2022 at 10:21 am

    5 stars
    Saw this on Instagram and made it for a dinner party last night! It was a huge hit and I will definitely be making it again! Didn’t have any leftovers but if I did, I would definitely eat it for breakfast!!

    • Justine says

      October 3, 2022 at 11:17 am

      I’m so glad you liked it!! Thank you for taking the time to leave a review, and I’m glad it was a hit!

  5. Katey says

    October 3, 2022 at 9:53 pm

    4 stars
    I made this recipe and loved the flavors. I had a lot of moisture from the zucchini which made it soupy. Thinking of trying it with carrots and beets.

  6. Leslie says

    October 6, 2022 at 12:41 am

    Mine was a bit of a Pinterest fail because I started from the outside, but it still looked decent—just not as pretty as yours. The zucchini was definitely a bit watery. I would drain it first or pat it dry. It was good, just extremely soggy.

  7. Andy B says

    October 6, 2022 at 9:28 am

    Going to vegan it with cashew ricotta and a good plant based butter for the crust. I’m pretty excited to see how it turns out!

  8. Gauri says

    October 6, 2022 at 9:31 am

    Hi
    Can you replace the yellow zucchini with Butternut Squash? Not available where I live.

    Thanks

    • Justine says

      October 8, 2022 at 6:58 pm

      Butternut will take longer to bake, so I’d replace with the same amount of green zucchini if you have it!

  9. Gauri says

    October 7, 2022 at 12:35 pm

    What can use as an alternative to the yellow squash? It’s not available where I live.

    • Justine says

      October 8, 2022 at 6:56 pm

      You can use the same amount of green, or you can opt for delicata squash ribbons!

  10. Rachel says

    October 9, 2022 at 12:39 am

    Hi!
    I made this and it came out so beautiful and delicious! The only thing is it came out super super liquidy, like a pool.
    Since squash is a super liquidy vegetable when it cooks how do you avoid this from happening? Definitely going to try it again if you have any recommendations for that improvement!

  11. Caroline says

    October 9, 2022 at 6:46 pm

    I am currently making this right now for my parents’ anniversary dinner!! I am so excited! I had some issues with the pie crust but that was my own fault.

    If I plan to serve this in a few hours should I bake all the way through or leave it underdone and then finish it before we eat?

    • Justine says

      October 10, 2022 at 11:02 am

      Sorry for the delay here! I would finish it and then reheat at 300 degrees for about 10 minutes!

      • Audrey Chamberlain says

        October 16, 2022 at 3:22 am

        This was just fantastic! I made it tonight but subbed goat cheese for the ricotta because I had a quite a bit (Costco cheese purchase 😂) and also used a different pastry version. It was so amazingly gorgeous I didn’t want to cut it, but when I did I was delighted to find that it was just scrumptious. I didn’t have the problem with too much liquid that others had, but I sliced the squash with the smallest setting on the mandoline. I also baked it for almost 60 minutes, it just didn’t look quite done until then! This was easy to out together even though it took a little more prep than some dishes. This is a show stopper! Highly recommend.

  12. Taylor says

    October 18, 2022 at 5:12 pm

    Can I make this with butternut squash instead of zucchini? Thanks!!

    • Justine says

      October 19, 2022 at 10:29 am

      The butternut might take a bit too long to cook since it is a tougher veg, but if you slice is paper thin, it could be a substitute!

  13. Taylor says

    October 18, 2022 at 5:14 pm

    Ohp sorry! Just realized someone else commented that. You can delete it!

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