I know it’s hot to turn on the oven, but this Savory Ricotta and Vegetable Tart is really worth making.
Plenty of seasonal vegetables, ricotta, and puff pastry for a tasty dinner that can also be enjoyed at room temperature.
I say dinner because we usually eat the savory tart for dinner, but if you’re at the beach or on a mountain holiday, this savory tart will be perfect to take along and eat at room temperature.
If you like savory tarts, below you’ll find more delicious ideas, and then, as always, we’ll see right after the photo how to prepare the Ricotta and Vegetable Savory Tart!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Savory Ricotta and Vegetable Tart
- 1 roll puff pastry (or shortcrust pastry)
- 1 zucchini
- 1 red bell pepper
- 1 eggplant
- 9 oz ricotta
- 1 egg
- 2 pinches salt
- to taste oregano
- 5 leaves basil
Preparation of Savory Ricotta and Vegetable Tart
To prepare the Savory Ricotta and Vegetable Tart, let me start by saying that if you have fresh or grilled vegetables stored in the freezer, you can use them even if they are not in season.
In this savory tart, we added cauliflower florets that we froze fresh a few months ago, so we defrosted it and steamed it for a few minutes.
Then wash and trim the vegetables, slice zucchini and eggplants into not too thick slices.
Remove the stem, seeds, and white filaments from the bell pepper, then cut it into sections and then into chunks.
Quickly grill the eggplant and bell pepper slices for a few minutes on each side since they will finish cooking in the oven.
For the zucchini, there’s no need to grill them because they are too tender, so they cook directly in the oven with the rest.
Preheat the oven to 356°F, line a tart pan with puff pastry or shortcrust pastry if you prefer, keeping the parchment paper underneath.
In a bowl, beat the ricotta with the egg, season with salt, and add dried oregano and, if you like, a pinch of black pepper.
Arrange the vegetables alternately in the puff pastry shell, then pour in the ricotta and egg mixture, rotating the pan to let it flow under the vegetables.
Bake the savory vegetable and ricotta tart on the middle rack of the oven for at least 25 minutes, checking the cooking and browning level because each oven is different, so it might take 5 more minutes.
Remove from the oven, decorate with fresh basil leaves, add a drizzle of extra virgin olive oil on top, and serve.
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How to Store the Savory Vegetable and Ricotta Tart
You can store it in the fridge for 2 days, or if you prefer, you can also freeze it and then let it defrost at room temperature.
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