Courgette & Parmesan Tart
This savory courgette tart is a delightful combination of flaky puff pastry, creamy mascarpone, flavorful garlic, and Parmesan cheese. The courgettes are sautéed to golden perfection before topping the pastry base. A delicious dish that is simple to prepare and perfect for any occasion.
— Constant Cookbook
Ingredients
- 1 x 375g sheet ready-rolled puff pastry
- 3 courgettes , thinly sliced
- 2 garlic cloves , sliced
- olive oil
- 4 tbsp mascarpone
- 50g Parmesan (or vegetarian alternative), grated
Instructions
- 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.
- 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.
- 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.
- Bake for 30 mins until the tart is puffed up and golden. Serve warm, scattered with the remaining basil.
Yield
Serves 4
Nutrition
- Calories: 341 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 21 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 0.6 milligram of sodium
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