Ricotta, zucchini and Coppa Tart
Very easy
Camille C.
Camille C.

Ricotta, zucchini and Coppa Tart

Prep Time

10 minutes
Prep time

Cooking

40 minutes
Cook time

Calories

290 cal.
Per serving

Ingredients for 1 Tarte

Puff pastry

1/6

Puff pastry

Zucchini

1/4

Zucchini

Ricotta cheese

20 g

Ricotta cheese

Coppa

1 slice

Coppa

Arugula

1/2 handful

Arugula

Thyme (dried)

1/6 tsp

Thyme (dried)

Utensils

Oven, Parchment paper

recipe

  • Step 1
    Preheat the oven to 180°C. Wash & thinly slice the zucchini.
  • Step 2
    Unroll the puff pastry on a baking sheet. Prick it with a fork.
  • Step 3
    Spread the ricotta cheese on your puff pastry with a spoon.
  • Step 4
    Place the zucchini in a circular pattern. Add salt and pepper and sprinkle with thyme. Drizzle with olive oil.
  • Step 5
    Add the coppa in pieces on top (you can also add it at the end of the cooking if you prefer) and bake for 40 minutes at 180°C.
  • Step 6
    Take the pie out of the oven. Sprinkle with arugula, a pinch of salt and add a drizzle of olive oil before serving, it's ready!

Recipe tip

Pour un vrai moment de gourmandise, on vous conseille d'étaler de la moutarde de Dijon sur la pâte avant d'ajouter la ricotta & de remplacer le thym par des herbes de Provence, pour varier les plaisirs.