Appealing to the eyes and palate, a tarte courgette, or zucchini tart, is light and delicate. Only requiring a few ingredients, the crust is very quick to whip together, and like with anything, quality over quantity. In a pinch, something like puff pastry can also be used and is equally as delicious. The beauty of a dish like this is its ability to be served for lunch or dinner with a simple salad, as a side dish, or in this case, an appetizer. Cut into smaller pieces, it’s a wonderful way to whet one’s appetite for the main course.

While a variety of herbs can be used, this being a French dish, I chose to lean into a French flavor profile of tarragon and herbes de Provence. The ricotta is easy to spread and creates for a creamy texture in each bite. The buttery crust, subtle sweetness from the zucchini, topped with floral flavor from the drizzled honey, all complement each other beautifully.

My husband loves it topped with red pepper flakes for a little heat, I like a sprinkle of goat cheese and a little extra honey, and my kids like it as is. Bon appétit!

Pâte Brisée (Crust):

Ingredients:

• 1 ½ cups flour
• ¼ teaspoon salt
• 12 Tablespoons cold, cubed butter
• 5 Tablespoons ice water
• ½ teaspoon white wine vinegar

In a food processor, mix the flour, salt and butter, until it resembles coarse meal. Then add ice water and vinegar and mix until it all comes together to form dough. Remove from the food processor and shape into a flattened oval. Wrap in plastic wrap and let it rest in the fridge for about 30 minutes. While the dough is resting, prepare the zucchini and filling.

Ingredients:

• 2 zucchinis
• 1 teaspoon salt
• 1 cup whole milk ricotta
• 2 Tablespoons chopped fresh tarragon
• Zest of 1 lemon
• 1 ½ teaspoons herbes de Provence
• Honey
• Olive Oil
• Red pepper flakes (optional)
• Goat cheese (optional)

Slice zucchini into very thin pieces, about ¼ centimeter thick. Lay flat on a plate and sprinkle salt over the top of them. Let them rest on the plate for about 20-30 minutes and then pat dry with paper towels. This will remove some of the moisture.

In a bowl, combine the ricotta, tarragon and lemon zest.

Remove the dough from the fridge and allow it to warm up for about 5-10 minutes. On a lightly floured surface, roll into an oval shape, to the size of a baking sheet, approximately 9.5” x 14.” Transfer the dough to a baking sheet lined with parchment paper. With a fork, poke a few holes throughout.  Spread the ricotta mixture over the top, leaving a 1” border. Layer the zucchini on top. Sprinkle with the herbes de Provence. Drizzle lightly with olive oil and then honey.

Bake for 20-24 minutes, until golden brown. Let cool. Drizzle again with honey, to preferred taste. Optional to add red pepper flakes or goat cheese, all to taste.

(If using puff pastry, bake for approximately 18-20 minutes, until golden brown.)