Quick courgette and ricotta tart

Photo: Simon Lambert
Photo: Simon Lambert
Making a tart like this requires very little planning. I used shop-bought puff pastry, which I find great to have stashed in the freezer for a quick go-to tart.

Prep time 15min

Cooking time 12-15min

Skill easy

Makes 4 portions

Ingredients

1 sheet flaky puff pastry

1 egg, lightly beaten

50g ricotta

10g grated parmesan cheese

Pinch of salt and pepper

1 courgette, peeled into ribbons

8 cherry tomatoes

6 basil leaves

Juice of ½ lemon

Extra virgin olive oil

Method

Preheat the oven 190°C (170°C fan-forced)

Place a sheet of the flaky puff pastry on to a baking tray.

Using a small sharp knife, lightly score a border 1cm from the edge all the way round the pastry. Using a fork, prick the centre of the pastry. Place in the fridge to chill until required.

To make the filling, mix the ricotta with the grated parmesan. Add ⅔ of the egg mixture, season with a pinch of salt and pepper. Stir to combine.

Spread the ricotta mixture inside the border of the pastry.

Toss the courgette ribbons and tomatoes with a squeeze of lemon juice, and 1 Tbsp of olive oil. Season with salt and pepper.

Loosely place the courgettes and tomatoes over the ricotta, pour over any juices.

With the remaining egg, lightly brush the top of the border.

Bake on the lower shelf in the oven until the pastry is golden and well risen, 12-15 minutes.

To finish, scatter over the torn basil leaves and drizzle over a little olive oil.

Cool slightly before enjoying.

 

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