Roasted tomato, courgette and ricotta Mediterranean tart

This Mediterranean tart celebrates everything I love about summer cooking — simple ingredients, bold colours, and the kind of flavours that come alive with just a little heat. Courgette, cherry tomatoes, and ricotta melt together into a light, bright, abundant dish that feels grounding yet elevated. It’s an easy centrepiece for warm weather gatherings or a gorgeous addition to your festive spread.

You will need (serves 4-6)

1 sheet puff pastry, thawed
2–3 zucchini, shaved into thin ribbons (use a peeler or mandolin)
250g cherry tomatoes, whole or halved
1 small red onion, finely sliced
150g ricotta
1 small clove garlic, grated
Zest of ½ lemon
1–2 tbsp olive oil
1 tsp dried oregano or thyme
Salt & pepper
Optional: pesto for spreading under the ricotta
Optional: fresh basil (for finishing)

1 x tart tin. I used a long tin roughly 35cm x 12cm

Baking paper

Method:

1. Prep the pastry

Preheat oven to 200°C (390°F).

If blind baking (for a crisper base):

• Press pastry into your tart tin.

• Line with baking paper + fill with baking weights/rice.

• Bake 10–12 minutes.

• Remove weights and bake a further 3–5 minutes until lightly golden.

• If using pesto spread a thin layer inside the border

• Continue to Step 2.

If skipping blind bake (faster method):

• Lay puff pastry on a lined baking tray or pressed into your tart tin.

• Score a 1–2 cm border around the edges (don’t cut all the way through).
  Dock the centre with a fork.

• If using pesto, spread a thin layer inside the border.

2. Mix the ricotta base

In a small bowl, combine:

• ricotta

• grated garlic

• lemon zest

• pinch of salt & pepper

• drizzle of olive oil

Spread this mixture thinly over the centre of the pastry.

3. Add toppings

Layer over the ricotta:

• zucchini ribbons

• cherry tomatoes

• red onion

Drizzle with olive oil and season with salt, pepper, and oregano.

4. Bake

Bake 25–30 minutes if you haven’t blind baked. If you have blind baked bake for 15-20 minutes until the pastry is puffed and golden and the tomatoes are blistered.
For extra colour, pop under the grill for 1–2 minutes.

5. Finish

Top with fresh basil and serve with a side salad.
Optional: an extra sprinkle of lemon zest or black pepper.

Mindful Moment

As the tart bakes, notice the colours becoming deeper and richer — the warmth, the sweetness of the tomatoes, and how the kitchen fills with that comforting summer aroma. Let this be a moment to slow down, breathe, and savour the abundance of simple, fresh food.