Rustic Courgette, Pine Nut & Ricotta Tart
This courgette and ricotta puff pastry tart is a delightful combination of flavors and textures. With a creamy ricotta filling infused with basil and nutmeg, layered with golden courgette slices, and topped with crunchy pine nuts, it's a true treat for the taste buds. The buttery puff pastry encases this savory goodness, creating a satisfying meal that is equally delicious served warm or cold.
— Constant Cookbook
Ingredients
- 2 tbsp olive oil
- 4 courgettes , thinly sliced (try to use a mixture of different varieties if you can find them)
- 2 x 250g tubs ricotta
- 4 eggs
- large handful basil leaves , shredded
- grating of nutmeg
- 50g Parmesan (or vegetarian alternative), grated
- 1 large garlic clove , crushed
- 500g block puff pastry
- dash of flour , for dusting
- large handful pine nuts
Instructions
- Heat oven to 200C/180C fan/gas 6. Heat half the olive oil in a frying pan. Sizzle the courgettes for 5 mins until golden around the edges, then set aside. In a bowl, beat the ricotta with the eggs, basil, nutmeg, half the Parmesan and the garlic. Set aside.
- Roll out the pastry on a lightly floured surface to a rough round about 40cm wide, then transfer to a baking tray. Spread the pastry with the ricotta mix, leaving a 4cm border. Press the courgette slices into the ricotta, then scatter over the pine nuts and remaining Parmesan.
- Bring the sides up over the edge of the ricotta, pinch to encase the filling, then bake for 30 mins until the filling is puffed up and golden. Leave to cool slightly and enjoy warm or cold with a crisp green salad.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 6
Nutrition
- Calories: 620 calories
- Fat Content: 43 grams fat
- Saturated Fat Content: 17 grams saturated fat
- Carbohydrate Content: 36 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 24 grams protein
- Sodium Content: 1.17 milligram of sodium
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