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Brennans Market

Brennan's Market

Wisconsin's Premier Market for Outstanding Flavor!

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Zucchini and Feta Ricotta Tart

Serving Size:Serves 4


  • 1/2 cup ricotta
  • 1/4 cup feta, crumbled
  • 1 lemon, zested and juiced
  • 1/4 cup fresh chopped herbs (like dill, mint, parsley)
  • 1 egg, lightly beaten
  • to taste salt and pepper
  • 1 sheet puff pastry, (thawed according to package instructions)
  • 1 large zucchini, thinly sliced
  • 1 Tablespoon Brennan's Cellars Extra Virgin Olive Oil



This elegant tart is a great vegetarian entrée paired with a salad and glass of South Island Sauvignon Blanc or as brunch dish


Preheat oven to 400F.

Mix the ricotta, feta, lemon juice, lemon zest, egg, salt and pepper in a bowl.

Roll the puff pastry out to a 16x10-inch rectangle.

Score a line around the puff pastry 1-inch from the edge. Spread the ricotta mixture over the center of the dough. Arrange zucchini slices in a single layer on top of the ricotta mixture. Brush the outside inch of the pastry with oil. Bake until the zucchini tender and the pastry is golden brown, about 15-25 minutes.
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