Courgette, Ricotta & Lemon Zest Pie in a Parmesan Crust with Smoked Salmon
Courgette, ricotta and lemon zest pie in a parmesan shortcrust served with warm smoked salmon flakes and a simple tomato salad. A mouthful of a title for a dish that’s actually really simple, fresh, and a total celebration of seasonal flavours.
This savoury tart is light yet indulgent, perfect for a spring or summer lunch. The base is a crisp, buttery shortcrust pastry made extra special with grated parmesan and finely chopped rosemary, blind baked to golden perfection before the filling goes in. For the filling, I use ribboned courgette (just the firmer part), and chop up the softer core to sauté with a little olive oil and garlic. Combined with ricotta, lemon zest and herbs, the filling is creamy, zingy and just a little bit fancy without being fussy.
Top it off with warm, flaky smoked salmon and serve with a simple tomato salad on the side—it’s a combination that feels elegant but still rustic and hearty. And the best part? It’s just as delicious warm from the oven as it is served at room temperature or even cold the next day. Ideal for brunch, a light dinner, or as part of a picnic or buffet spread.
Looking for an easier version? Then try my Easy Courgette, Leek & Lemon Puff Pastry Pie!
This recipe was loosely inspired by one of Donna Hay’s brilliant savoury tarts, with a few of my own twists. I add some finely chopped rosemary and blind bake for 15 minutes at 200°C before adding the filling.
Why You’ll Love This Recipe
✔️ Fresh & Zingy Flavour – Lemon zest, ricotta and courgette bring serious summer energy.
✔️ Buttery Parmesan Crust – A crisp, cheesy shortcrust that’s worth the (minimal) effort.
✔️ Great for Make-Ahead – Delicious warm, room temp or cold—perfect for picnics or packed lunches.
✔️ Smoked Salmon Twist – Adds a savoury, luxurious touch to an otherwise simple pie.
✔️ Light Yet Satisfying – Ideal for a warm-weather lunch or brunch that won’t weigh you down.
FAQs
Can I make this without the salmon?
Yes! It’s delicious as a vegetarian tart. Try adding some extra herbs or feta for added flavour.
Can I use puff pastry instead of shortcrust?
You can! Puff will give you a lighter, flakier base, though it might not hold as firm with the ricotta filling.
Can I prepare it in advance?
Absolutely. You can make both the crust and the filling ahead of time, or bake the whole tart and reheat it gently or serve it cold.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Best eaten at room temperature or gently warmed.
Courgette, Ricotta & Lemon Zest Pie in a Parmesan Crust with Smoked Salmon
(2 votes, average: 5.00 out of 5)
Loading...Ingredients
- Shortcrust Parmesan Pastry
- 2 cups all purpose flour
- 1 cup (80g) finely grated parmesan
- 1 tbsp rosemary, finely chopped
- 150g cold butter, chopped
- 1 tsp sea salt flakes
- 1 egg
- 1 tbsp cold milk
- Pie filling
- 2 Courgettes
- 1 onion, finely chopped
- 3 cloves garlic, grated
- 250 g ricotta
- 3 eggs
- 3 handfuls grated cheese
- Zest of 1 lemon
- 1 handful chopped parsley
- 2 tbsp toasted pine nuts
- Sides (optional)
- 3-4 good qaulity tomatoes
- 2 filets oven smoked salmon
- Extra needed
- 2 sheets non stick baking paper
- Rolling pin
- Blind baking beans
Instructions
The pastry (recipe by Donna Hay)
Preheat oven to 180ºC.
Place the flour, cheese, rosemary, butter and salt in the bowl of a food processor and process for 1–2 minutes or until the mixture resembles fine breadcrumbs.
Add the egg and milk and blend for 2 minutes or until a smooth dough forms.
Wrap in plastic wrap and refrigerate for 30 minutes.
Roll half the pastry out between 2 sheets of non-stick baking paper to 3mm-thick.
Line a 31cm-round lightly greased pie tin with the pastry.
Place a piece of baking paper in the pie tin and add the baking beans (see tip below).
Blind bake for 15 minutes.
Make the filling
Prepare the courgette by cutting in half and scooping out the middle. Set this aside.
Ribbon the rest of the courgette with a mandolin, a vegetable peeler or a cheese slicer like I did (see tip below).
Add the chopped core of the courgette and fry for a few minutes until starting to caramelize. Season with pepper and salt and set aside.
In the meantime in a big bowl mix 250 grams of ricotta with 3 eggs, 3 handfuls of grated cheese, zest of 1 lemon, chopped parsley and a handful of pine nuts, then add the courgette onion mix.
Pour the filling into the blind baked pastry and top with the courgette ribbons.
Bake at 200°C for 30 minutes until the filling has set and the courgette starting to brown.
To serve
I served it with a simple tomato salad and some flaked oven smoked salmon over the top, but you can leave this out if keeping it vegetarian.
Tips
I used rice for blind baking because I didn't have beans. Blind baking is optional by the way, Donna Hay doesn't do it in her recipe, I just like it when the crust is a bit crunchier.
Slicing the courgette in ribbons is optional, it looks all pretty and fancy laid out in a circle, but it will taste just as good with just simply sliced courgette. So if you don't feel like the hassle then just slice the courgette into 3 mm slices and mix them with the ricotta filling.
