Sometimes you want something a little fancier than toast, but not a whole tray of quiche that’ll sit in the fridge for days. Enter the Zucchini & Ricotta Tartlet — a light, crisp, oven-baked tart made just for one.
This recipe feels café-style but is ridiculously easy. The ricotta keeps it creamy and protein-packed, the zucchini brings freshness, and the puff pastry gives you that buttery crunch. It’s perfect for dinner with a side salad, or as a two-portion bake so you’ve got tomorrow’s lunch sorted.
🌱 Why this recipe is great for spring
- Light yet filling — perfect warm-weather comfort food.
- Vegetarian-friendly with protein from ricotta and egg.
- Flexible serving — bake one or two tartlets, depending on pastry size.
- Leftovers-friendly — reheats well for lunch the next day.
🛒 Ingredients (Serves 1)
- 1 sheet frozen puff pastry (thawed, cut to fit a ramekin or small tart tin)
- ½ medium zucchini, thinly sliced
- ⅓ cup ricotta cheese
- 1 small egg, lightly beaten
- 1 tbsp parmesan, grated
- ½ tsp olive oil
- ¼ tsp dried oregano (or thyme)
- Salt & pepper, to taste
👩🍳 Step-by-Step Instructions
- Preheat oven: Heat oven to 200°C (fan-forced).
- Prepare pastry: Cut pastry to fit your tart tin or ramekin, pressing gently into the edges. Prick the base lightly with a fork.
- Mix filling: In a small bowl, combine ricotta, beaten egg, oregano, salt, and pepper. Spread evenly over the pastry base.
- Layer zucchini: Arrange thin zucchini slices in circles or rows on top. Brush lightly with olive oil.
- Bake: Sprinkle with parmesan and bake for 20–25 minutes, until golden and puffed.
- Serve: Cool slightly, then enjoy with a green salad.
🔄 Swaps & Variations
- Cheese swap: Use feta instead of ricotta for extra tang.
- Protein boost: Add smoked salmon slices or shredded chicken before baking.
- Veg swap: Replace zucchini with asparagus or capsicum for a colourful twist.
- Mini quiche style: Skip pastry and bake in a ramekin with just the filling for a low-carb option.
❄️ Storage & Leftovers
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Reheat: Pop into the oven or air fryer for 5–7 minutes to crisp back up.
- Lunchbox-friendly: Pack cold with a little salad — no reheating needed.
⚡ Nutrition Per Serve (approx.)
- Calories: ~390
- Protein: 17g
- Fat: 23g
- Carbs: 28g
- Fibre: 3g
💡 Plan4One Tip
Buy a pack of puff pastry sheets, store them in the freezer, and just peel off one when needed. They’re a solo cook’s best friend for quick, impressive meals.
🌟 Your Turn
Would you go classic with zucchini, or zhuzh it up with smoked salmon? Share your take in the comments — and hit subscribe so you don’t miss the rest of our Spring Solo Cooking series.
