Herbed Ricotta and Zucchini Ribbon Tart

This stunning Herbed Ricotta and Zucchini Ribbon Tart brings together the best of Mediterranean cuisine in a visually impressive yet surprisingly simple dish. Inspired by the vegetable-forward cooking of the Italian and Greek countryside, this tart celebrates the humble zucchini by transforming it into delicate ribbons that spiral across a bed of creamy, herb-infused ricotta. The whole wheat phyllo dough provides a light, flaky base that shatters delightfully with each bite, while staying true to the whole-grain philosophy of the Mediterranean diet. The magic of this dish lies in its beautiful contrast of textures and flavors. The ricotta filling, enriched with fresh basil, parsley, and a hint of lemon zest, offers a cooling creaminess that perfectly balances the subtle sweetness of the zucchini. As the tart bakes, the zucchini ribbons caramelize slightly at the edges, concentrating their flavor while maintaining a tender bite. A drizzle of quality extra virgin olive oil and a sprinkle of Parmesan cheese before baking adds depth and helps achieve those coveted golden edges. Perfect for a leisurely lunch or as part of a mezze spread, this tart embodies the Mediterranean approach to eating: fresh, seasonal vegetables prepared simply to let their natural flavors shine. It's equally at home on a summer patio table or as an elegant contribution to a potluck. Best served warm or at room temperature, it pairs beautifully with a crisp white wine and a simple arugula salad dressed with lemon vinaigrette. What makes this recipe truly special is its versatility and approachability. While the rosette pattern looks impressive, it requires no special skills—just a vegetable peeler and a bit of patience. The tart can be assembled ahead of time and baked just before serving, making it ideal for entertaining. It's a dish that proves healthy eating doesn't mean sacrificing visual appeal or satisfying flavors.

Ingredients

• 6 sheetswhole wheat phyllo dough, thawed if frozen
• 4 tbspextra virgin olive oil, divided
• 1 1/2 cupswhole milk ricotta cheese
• 1/4 cupfresh basil, finely chopped
• 2 tbspfresh parsley, finely chopped
• 2 clovesgarlic, minced
• 1 tsplemon zest
• 3/4 tspsalt, divided
• 1/2 tspblack pepper, freshly ground, divided
• 3 wholemedium zucchini, about 1.5 lbs total
• 1/4 cupParmesan cheese, freshly grated
• 1 largeegg, lightly beaten
• 1 tspfresh thyme leaves optional
• 1/4 tspred pepper flakes optional

Method

1. Preheat your oven to 425°F (220°C) and position the rack in the middle of the oven. 0:05
2. In a medium mixing bowl, combine the ricotta cheese, beaten egg, chopped basil, parsley, minced garlic, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until well combined and smooth. Set aside. 0:06
3. Using a vegetable peeler or mandoline, create long, thin ribbons from the zucchini by running the peeler along the length of each zucchini. Stop when you reach the seedy center, then rotate and continue. Discard the seedy cores or save for another use. 0:06
4. Place the zucchini ribbons in a colander and sprinkle with the remaining 1/4 teaspoon salt. Toss gently and let sit for 5 minutes to release excess moisture. Pat dry with paper towels or a clean kitchen towel. 0:05
5. Lightly brush a 9-inch tart pan or pie dish with olive oil. Lay one sheet of phyllo dough in the pan, letting the edges hang over the sides. Lightly brush with olive oil using about 1/2 tablespoon. 0:06
6. Layer the remaining 5 phyllo sheets one at a time, rotating each sheet slightly to create a starburst pattern and brushing each layer with olive oil. Use about 2 tablespoons of olive oil total for all the layers. 0:06
7. Spread the herbed ricotta mixture evenly over the phyllo base, leaving about a 1-inch border around the edges. Smooth the top with a spatula. 0:05
8. Starting from the outer edge, arrange the zucchini ribbons in a rosette pattern by loosely rolling each ribbon and placing them in concentric circles, working your way toward the center. Overlap the ribbons slightly and let them naturally curl and fold for a rustic look. 0:06
9. Drizzle the remaining 1 1/2 tablespoons of olive oil over the zucchini ribbons. Sprinkle with the grated Parmesan cheese, remaining 1/4 teaspoon black pepper, and optional thyme leaves and red pepper flakes if using. 0:05
10. Fold the overhanging phyllo edges over the filling, creating a rustic border. The phyllo will naturally pleat and create an attractive rim. 0:05
11. Place the tart in the preheated oven and bake for 30-35 minutes, until the phyllo is golden brown and crispy, and the zucchini ribbons are tender with lightly caramelized edges. 0:05
12. Remove the tart from the oven and let it cool for 5-10 minutes before slicing. This allows the ricotta filling to set slightly and makes cutting easier. 0:04
13. Slice into 6 wedges and serve warm or at room temperature. Garnish with additional fresh herbs if desired. 0:04