Savory tart with ricotta, zucchini and speck: this is the delicious dish we’ll bring to the table today! If you’re looking for an idea that’s prepared very quickly and makes a fantastic lunch- or dinner-saver, this savory tart is truly tasty and will make the whole family happy.
To make everything even faster, I used a ready-made gluten-free puff pastry, so in a few minutes dinner is already in the oven. The crispy speck pairs wonderfully with the sweetness of the ricotta and the freshness of the zucchini, creating a truly irresistible mix of flavors.
Come with me and let’s start messing about in the kitchen.
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 40 Minutes
- Cooking time: 35 Minutes
- Portions: 4 Servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the savory tart with ricotta, zucchini and speck
- 1 puff pastry (I used the gluten-free version)
- 1 1/4 cups ricotta
- 3 zucchini (about 7 oz total)
- 3.5 oz speck
Steps for the savory tart with ricotta, zucchini and speck
In a bowl, work the ricotta with one and a half raw zucchini, after cutting them very thin or into julienne; mix thoroughly and season with salt. Take the puff pastry, unroll it and pour the ricotta and zucchini mixture inside, spreading it evenly.
Be careful to stay away from the edges, then fold the edges inward. Decorate the surface with the remaining zucchini, sliced into rounds or however you prefer. If you want a more golden finish, brush the surface of the tart with a beaten egg or milk and sprinkle with pumpkin seeds.
Bake at 392°F for 30 minutes. Five minutes before the end of baking, add the speck on top, then remove from the oven once the remaining minutes have passed.
Let it cool slightly, then serve and eat with great satisfaction!
I hope you liked this savory tart. We devoured it. See you at the next recipe.
Thank you for cooking with me. Thanks always for your trust.
Storage
You can store the savory tart with ricotta, zucchini and speck in the refrigerator, sealed in an airtight container, for about 2 to 3 days. When ready to eat, I recommend warming it slightly in the oven or in an air fryer to restore the flakiness of the puff pastry.
