Best Courgette Ricotta Tart Recipes

COURGETTE & RICOTTA TART

Courgette & ricotta tart image

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

Provided by Good Food team

Time 50m

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 341 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium

RUSTIC COURGETTE, PINE NUT & RICOTTA TART

Rustic courgette, pine nut & ricotta tart image

This rustic quiche has been simplified by making it straight on the baking tray without using a tart tin

Provided by Barney Desmazery

Categories Dinner, Lunch, Main course

Time 1h

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 620 calories, Fat 43 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 1.17 milligram of sodium