Easy Zucchini and Carrot Tarte

Easy Zucchini and Carrot Tarte is great for any meal of the day. I made this for dinner the other night and had it with salad. It comes together in minutes and is delicious. 

You could even do it for a nice addition to a brunch menu. You can make it ahead of time and reheat before serving. 

I originally had this tarte Il Tosco in Montepulciano, Italy. You might remember I shared a reel about it. Every morning they serve a delicious breakfast. Clori (her family owns the B & B), makes the most delicious creations in the B & B kitchen. On one of my stays there while we were doing construction on my home, I had this tart.  I knew I had to make it back at home. 

I hope you will try it!!! 


Easy Zucchini and Carrot Tarte (Serves 6)


11 x 7 Rectangle Tart Pan with Removable Bottom

Olive Oil to Grease the Pan

1 Sheet Frozen Puff Pastry, thawed 

4 Eggs, beaten. Then reserve 2 tbsp. of the egg to brush the puff pastry.

1 Zucchini (About 9 oz), Shredded and squeeze out any excess water

1 Carrot (About 2 oz), shredded

¾ Cup Ricotta

¾ Tsp. Salt

½ Tsp. Black Pepper

½ Grated Pecorino Romano


Preheat your oven to 400. Grease the tarte pan on all sides with butter, cooking spray or olive oil.

Roll out the puff pastry to 14 x 10 and gently place over the tarte pan to create the crust. 

Using your fingers, crimp the edges around the perimeter of the tarte

In a bowl combine eggs, zucchini, carrot, ricotta, salt, pepper, Pecorino and eggs. 

Pour into the puff pastry.

Brush the edges with the beaten egg. 

Bake for 25 minutes and serve. 

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