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Zucchini, Ricotta & Black Garlic Tart

• black garlic cloves • entertaining • lunch • tart • vegetarian • zucchini

A Chef Recipe Featuring Noosa Black Garlic

Light, elegant and beautifully seasonal, this Zucchini & Ricotta Tart with Black Garlic Dressing is the perfect centrepiece for long lunches, entertaining, or a refined vegetarian option.

Originally featured in Gourmet Traveller, this dish layers creamy ricotta, charred and fresh zucchini, and a vibrant herb mix over crisp, golden puff pastry. Finished with a silky black garlic dressing, it delivers a perfect balance of freshness, richness, and umami depth.

With the addition of Noosa Black Garlic, this already stunning tart becomes something truly unforgettable.

Recipe Details

Serves: 6–8
Prep time: 25 minutes
Cook time: 25 minutes

Ingredients

Tart Base

  • 375 g puff pastry

  • 750 g fresh firm ricotta

  • 100 g ricotta salata, finely grated

  • 1 lemon, zest and juice

  • 1/4 cup chives, finely chopped

  • 1/4 cup oregano leaves, chopped

Vegetables

  • 3 baby green zucchini, thinly sliced

  • 6 yellow squash, shaved

  • 2 medium green zucchini, shaved lengthways

  • 2 Lebanese zucchini, shaved lengthways

  • 8 baby zucchini with flowers, halved

  • 4 small capsicums, halved

  • 1/4 cup extra virgin olive oil

  • 1/2 tsp smoked paprika

  • 150 g roasted almonds, coarsely chopped

Black Garlic Dressing

Method

1. Bake the pastry

Preheat oven to 220°C.

Place the puff pastry onto a lined tray. Cover with another tray (or weight it down) to ensure an even rise.

Bake for 20–22 minutes, until golden and crisp. Set aside to cool slightly.

2. Make the black garlic dressing

In a bowl, whisk together:

  • Noosa Black Garlic Cloves

  • sherry vinegar

  • capers

  • olive oil

Season to taste and set aside.

3. Prepare the ricotta layer

Combine:

  • ricotta

  • lemon zest and juice

  • most of the herbs

Season well and mix until smooth.

4. Prepare the vegetables

Separate the zucchini into two groups:

  • one portion left fresh

  • one portion for charring

Toss the vegetables for grilling with olive oil, smoked paprika, salt and pepper.

Char-grill in batches until just tender with light grill marks (1–2 minutes per side).

Combine all zucchini together with half the almonds and half the dressing. Toss gently.

5. Assemble the tart

Spread the ricotta mixture evenly over the pastry base.

Top with the zucchini mixture, layering for a natural, abundant look.

Drizzle over the remaining black garlic dressing and scatter with:

  • remaining herbs

  • toasted almonds

Serve

Serve slightly warm or at room temperature.

Finish with:

  • extra herbs

  • a final drizzle of black garlic dressing

Serving Suggestions

Perfect for:

  • long lunches & entertaining

  • picnic spreads

  • a light summer dinner

Pair with:

  • chilled rosé

  • Sauvignon Blanc

  • or a crisp sparkling

Why Black Garlic Works Here

The fresh, creamy and herbaceous elements of this tart are elevated by the addition of Noosa Black Garlic, which adds:

  • sweet balsamic depth

  • gentle umami richness

  • a silky, savoury finish

It ties together the richness of ricotta and the brightness of zucchini beautifully.

Recipe Source & Image Credit

This recipe is adapted from Gourmet Traveller:
View original recipe

Recipe & image credit: Gourmet Traveller Australia

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