summer squash tart with lemon ricotta
Prep time
Cook time
Total time
Welcome spring with this fresh and bright Summer Squash Tart with Lemon Ricotta! Store-bought pie crust is filled with creamy ricotta, lemon zest, and zucchini slices for an easy and delicious dish.
Recipe type: Main Dishes
Cuisine: Italian
Serves: 4
  • 1 store-bought refrigerated pie crust
  • 1 cup full fat ricotta
  • ¼ cup parmesan cheese
  • zest of 1 lemon
  • 2 tbsp fresh squeezed lemon juice
  • 1 tsp garlic powder
  • salt & pepper to taste
  • 1 zucchini
  • 1 yellow squash
  • heavy cream, for brushing
  1. Preheat the oven to 400F. Roll out your refrigerated pie crust and place in a 9" pie dish.
  2. Slice your zucchini and squash into thin slices and set aside.
  3. In a bowl, mix together the ricotta with the parmesan, lemon zest, lemon juice, garlic powder, salt, and pepper.
  4. Spread the ricotta mixture on the prepared pie crust. Lay the zucchini and squash slices on top, and season with a bit more salt and pepper. Fold the extra pie dough around the sides to create a crust.
  5. Brush the heavy cream over the crust, then bake in preheated oven for 30-40 minutes, until golden brown and delicious. Enjoy!
Recipe by The Baking Fairy at