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Courgette & ricotta tart

Vegetarian puff pastry tart with courgette & ricotta

Courgette & ricotta tart

Name: Courgette & ricotta tart
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 2 courgettes thinly sliced; 250g tub ricotta; 2 large eggs; small handful basil chopped; pinch nutmeg; 1 tbsp grated parmesan (or vegetarian alternative); 1 garlic clove crushed; 320g pack ready-rolled puff pastry; flour for dusting

Good Food team

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Serves 6

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4.2 out of 5.15 ratingsRate

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Roll out a puff pastry base and have a vegetarian meal in minutes with sliced greens, basil and ricotta cheese toppings

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
2 courgettes

thinly sliced
250g tub ricotta
2 large eggs
small handful basil

chopped
pinch nutmeg
1 tbsp grated parmesan

(or vegetarian alternative)
1 garlic clove

crushed
320g pack ready-rolled puff pastry
flour

for dusting

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Nutrition: per serving

kcal341
fat24g
saturates11g
carbs21g
sugars2g
fibre1g
protein11g
salt0.6g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Heat half the olive oil in a frying pan. Cook the courgettes for 5 mins until golden around the edges, then remove from the pan and set aside. Mix the ricotta with the eggs, most of the basil, the nutmeg, Parmesan and garlic. Set aside.
step 2

Unroll the pastry on a lightly floured surface – roll it out lightly to give an even surface. Line a baking tray with baking parchment and lay the pastry on top.
step 3

Spread the pastry with the ricotta mix, leaving a border of 1cm around the edge, then press the courgette slices into the ricotta. Bring the pastry sides up over the edge of the filling and pinch so that none seeps out the sides.
step 4

Bake for 30 mins until the tart is puffed up and golden. Serve warm, scattered with the remaining basil.

Recipe from Good Food magazine, September 2012

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A star rating of 4.2 out of 5.15 ratings

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