Essential pies are a staple on summer tables, crafted with seasonal vegetables to delight the whole family. Following our popular tomato pie, try this puff pastry zucchini tart. This light summer vegetable shines in every dish. Perfect for office lunches, evening meals, or Sunday brunch, pies never fail to impress. On July 6, renowned chef Cyril Lignac shared his zucchini tart recipe on RTL—a simple yet exquisite dish featuring ricotta and zucchini or zucchini flowers.
Recipe: How to Make Cyril Lignac's Zucchini Tart
Ingredients:
- a pastry 15 cm in diameter
- an egg
- ricotta
- olive oil
- lemon juice
- lemon zest
- Zucchini or small zucchini flowers
- vanilla
- soft-boiled egg
Steps to Prepare Cyril Lignac's Zucchini Tart
Preparation steps:
- Take a dough 15 cm in diameter, cut it out with a small bowl or cookie cutter.
- Brush it with a little egg and bake in the oven at 190 degrees between two baking sheets for 15 minutes.
- When the dough is flaky and crispy, take it out. Mix ricotta, olive oil, lemon juice and lemon zest. Spread this preparation when the dough is very cold, then place the zucchini or small zucchini flowers.
- If you use zucchini flowers, cut them in half, arrange on top and return to the oven for a little bit. If you take zucchini, cut them into slices and put them in a pan with olive oil, a little vanilla, just crunchy. Place them on top and return to the oven for a little bit.
- Cook a soft egg for six minutes. Break it up and place it on the pie. Score in the middle and you're done!
