Summer Squash Lattice Ricotta Tart

Appetizers, Dinner

Where do you live? I’m not trying to stalk you, promise. It’s just that sometimes I have no idea how far of a reach this little blog has. And since I write this blog in my apartment in Los Angeles, California, and we talk in the comments, via email, on Instagram, etc., etc., my brain just assumes you are all down the street from me. I bet you’re not. You might be really far away, in a place that isn’t currently experiencing a ridiculous heat wave. Lucky you.

A few days ago, when LA decided to be a beautiful 97 degrees F, I stuck my head in the freezer. It was one part melodrama and one part necessity. Mostly melodrama, I think.

As I was in there, with the cold air hitting my face aka heaven, I took a peek around. Lots of frozen corn. Why?! Dunno. Lots of ice cream. Normal. And then there was a single sheet of long forgotten puff pastry. WHOA! YES! Tart time!

This tart begins with mixing filling.

Ricotta, lemon zest, lemon juice, some minced shallots and a good amount of salt and pepper. Easy. Delicious.

The puff pastry gets rolled out. And gets a bit of a trim. I included exact measurements below, but really if it’s a little bit bigger or smaller, no biggie.

Now, you want the edges to be puffy and pillowy, not the center. This is when you score! Take a knife, and create a 1/4-inch border. And then using a fork poke holes in the center.

Okay. So, if you don’t want to lattice the squash and zucchini ribbons, not a big deal. You can simply set them side by side.

If you’re in the mood to lattice, then you just lay the zucchini side by side. And then weave the squash slices under and over.

This is not a perfect lattice. If you look carefully at the picture below it is not perfection. Yellow squash are wonky sizes! It’s just the reality of nature, you know. So you may have to nip and tuck a few of the slices. Don’t worry, it’ll still look pretty, guaranteed.

If you need more of a visual to lattice, this YouTube video is pretty helpful.

Also, if the zucchini and squash go past the ricotta/border, don’t worry. The zucchini and squash will definitely experience a little shrinkage in the oven.

Bake for 10 or so minutes and boom! Summer prettiness. Lattice everything!

Now, back to my first question: where do you live? Are you my neighbor? Because I will definitely let you borrow a cup of sugar…and will share stuff like this tart, too. Duh.

Summer Squash Ricotta Tart

Print this recipe!

Ricotta Filling:
1/2 cup ricotta
1/2 shallot, minced
Zest and juice from 1/2 of a lemon
Salt and pepper

1 sheet of frozen puff pastry, slightly thawed
1 medium zucchini
2 yellow squash
1 large egg, plus a teaspoon of milk (for egg wash)

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment and set aside.

2. In a small bowl, add the ricotta, minced shallot, zest and juice from the 1/2 of a lemon. Save the other half for lemonade–it’s summer! Add salt and pepper to taste. I added about 1/2 teaspoon of salt and a few cracks of freshly ground pepper. Set this aside, too.

3. Using a mandoline or vegetable peeler (I used this vegetable peeler – only $4!), thinly slice 1 zucchini and both of the yellow squash. I found that not every slice was usable. There were definitely a handful of slices that came out all messed up and scraggely. No biggie – just save the scraps and add them to your morning eggs.

4. Roll out the slightly thawed out frozen puff pastry to about 1/16 inch thickness. Trim the edges so you have a rectangle. Mine measured about 8 1/2″ x 10″.

5. You don’t want the puff pastry’s center to puff up, only the border. So, take a paring knife and score a 1/4-inch border; and then, using a fork, score the center of the puff pastry.

6. Add a few tablespoons of ricotta mixture to the center of the puff pastry, pushing it out to the sides and stopping just before you reach the outline you just made. Add a bit more ricotta until it’s about 1/4-inch thick.

7. Lay slices of zucchini side by side. Using the yellow squash, weave a lattice pattern over and under the zucchini. Depending how long the zucchini ribbons are, you may need to make a second layer, below the first. Repeat laying the zucchini slices side by side and weaving the slices of yellow squash underneath and over the zucchini slices. The zucchini and squash will shrink a little in the oven so it’s okay to have a little excess zucchini/squash hitting the border. Brush the border with the egg wash and transfer to the preheated oven. Bake for 10-12 minutes, until the edges are golden brown. Remove from oven and slice. It’s delicious served warm or room temperature.

Inspiration from Martha Stewart

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Leave a Reply

  • Reply Jess August 27, 2012 at 11:51 pm

    Greetings from Bangkok, where it’s 97 degrees every day of the year. Juuuuust kidding – some days it’s, like, 93 degrees. ๐Ÿ˜‰ Just came back from the beach, which does tend to make one appreciate the tropical climage. Love your blog!

  • Reply Haley August 26, 2012 at 6:17 pm

    Well I live in Kentucky(:
    And unlike what most people think, we really do wear shoes and have lives! Lol

    But besides that I can’t wait to try some of the recipies on here, they look delish!

  • Reply Lauren August 26, 2012 at 1:09 pm

    I live in Chile and adore your blog!

  • Reply Petra August 24, 2012 at 2:58 am

    I live in Belgium! ๐Ÿ™‚
    Sunny greetings

    • Reply Hedy August 27, 2012 at 5:36 am

      We’re neighbors then – I’m reading in Holland!

  • Reply Jenn August 22, 2012 at 6:55 pm

    I live in Arizona, I feel you with the head in the freezer lol And what’s funny is I just did that very thing today and noticed a box of puffed pastry that I have yet to use, and I wondered when I got it and if it would still be ok to use! Now I have a use for it ๐Ÿ™‚

  • Reply Lisa August 21, 2012 at 7:26 am

    I’m in Virginia, love the blog, love the looks of this recipe! Yum :^)

  • Reply Courtney August 21, 2012 at 4:38 am

    I adore your blog and check it out any chance I get!! I live in a small town called Monmouth in Maine. I’m in the woods pretty much, but its a great spot by a little lake.

  • Reply dervla @ The Curator August 20, 2012 at 7:41 am

    I’m reading you from Manhattan. Feels like you’re right next door!

  • Reply Carmen August 20, 2012 at 5:11 am

    Hello from Zรผrich!! Schwitterland! although I’m from Spain. ๐Ÿ˜€

  • Reply Nic August 20, 2012 at 2:09 am

    Hi I’m in Helsinki Finland! That’s not exactly down the street, but I love your blog anyway!

  • Reply Leah August 19, 2012 at 11:14 pm

    hi! im from los angeles, love your blog, and trying to survive this inferno-esque weather as well. i made this yesterday and it was delicious! thanks for the recipe =]

  • Reply Charlie August 18, 2012 at 8:48 am

    I’m from London, UK! This recipe looks so delicious, I must try it, as we’re having a bit of a heat wave here too!

  • Reply jessicaisbaking August 17, 2012 at 9:09 pm

    I’m in Hoboken, NJ, love your blog, I’m from NC so I love when you talk about southern food!! we can totes be neighbors, I’m happy to share sugar, flour, eggs or even chocolate!

  • Reply Lizzi August 16, 2012 at 10:44 pm

    Another Australian here (Canberra – the capital city – to be precise), who is completely smitten with you and your blog!
    (less so after you rubbed in the fact that it’s summer for you… hmph)

  • Reply Susan August 16, 2012 at 5:41 pm

    Hi Adrianna, I’m reading from Australia! Love, love, love your blog! It’s just gorgeous, so inspiring ๐Ÿ™‚

    • Reply Adrianna August 16, 2012 at 5:42 pm

      Hi Susan! LOVE YOU BACK!

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