Courgette & Ricotta Tart
Golden Courgette and Ricotta Tart is a delightful savory dish that combines the freshness of thinly sliced courgettes with creamy ricotta cheese and aromatic basil. Encased in a light and flaky puff pastry, this tart is a perfect balance of textures and flavors. With a hint of nutmeg and garlic adding depth to the dish, each bite is a harmonious blend of ingredients that will surely please your taste buds.
— Constant Cookbook
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
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.
Cook Time
35M
Prep Time
PT15M
Yield
Serves 6
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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