Rustic courgette, pine nut & ricotta tart

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• Helen

  11 June 2009

  Helen rated and commented on this recipe

  

  Used filo pastry instead of puff. I love smmer tarts

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• Carmen

  11 June 2009

  Carmen rated and commented on this recipe

  

  Very nice. Used half quark to make it lighter. Easy, nice and tasty.

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• Ellen

  11 June 2009

  Ellen commented on this recipe

  The print function doesn't seem to be working

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• stamos

  11 June 2009

  stamos rated this recipe

  

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• Flylady

  12 June 2009

  Flylady rated and commented on this recipe

  

  This was really easy to prepare. The whole family enjoyed it, even the children (aged 4 and 8). In fact, I think it is easy enough for the children to help make next time. Leftovers were great for lunch the next day.

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• Laney

  13 June 2009

  Laney commented on this recipe

  Is there an alternative to ricotta? I live in Turkey!

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• ginger

  21 June 2009

  ginger commented on this recipe

  Found this really easy to prepare & used ready rolled sheet of puff pastry to save a little more time. Everyone loved it & will be making it again soon!

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• ginger

  21 June 2009

  ginger rated this recipe

  

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• Jo

  22 June 2009

  Jo rated and commented on this recipe

  

  I found this easy to do but a bit tasteless. i added more pine nuts than suggested in the recipe but it needs loads of seasoning.

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• Angfen

  28 June 2009

  Angfen rated and commented on this recipe

  

  This is a delicious tart. I left out the pine nuts and worked out just fine.

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• Belkey

  28 June 2009

  Belkey rated and commented on this recipe

  

  Very simple to do and looked VERY impressive, but slightly disappointed that the flavour was rather bland.

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• Sam Doe

  30 June 2009

  Sam Doe commented on this recipe

  Easy to make and impressive to look at but def needs something to give it added oomph. More parmesan and nutmeg might do it, I added extra pine nuts anyway. Both my friends added salt and pepper but also asked for recipe.

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• Sam Doe

  30 June 2009

  Sam Doe rated this recipe

  

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• Julia11019

  11 July 2009

  Julia11019 rated and commented on this recipe

  

  Easy to make. Lovely to look at. I agree a little more oomph would have added just a tad more, but will definitely make it again. Great hot or cold.

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• Emily

  13 July 2009

  Emily rated and commented on this recipe

  

  I added a spoonful of pesto to the ricotta mixture and topped with flaked almonds as didn't have any pine nuts. It turned out huge (managed to polish it off between four of us though!) and was gorgeous with a mixed salad.

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• ann in francepan

  21 July 2009

  ann in francepan rated and commented on this recipe

  

  an easy summer lunch when family stay which includes a veggie grandaughter

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• Dena Littlew

  04 August 2009

  Dena Littlew rated and commented on this recipe

  

  Easy to make, looked and smelt delicious but not for me. I don't think I like ricotta, any suggestions what cheese I could use as a substitute.

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• wickedwitchwest

  08 August 2009

  wickedwitchwest rated and commented on this recipe

  

  Excellent! I used supermarket low fat soft cheese and it was fine. Also added pesto instead of basil and some Oil and Vinegar Parmesan seasoning. No extra oomph needed! Lovely

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• Janet

  04 September 2009

  Janet rated and commented on this recipe

  

  Great!

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• Patou

  25 October 2009

  Patou rated and commented on this recipe

  

  We all loved this recipe. The ricotta makes it nice and light. I added a little more grated parmesan and made my own short crust pastry. Will definitely make this again.

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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

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Difficulty and servings

Serves 6

Easily doubled

Preparation and cooking times

Prep 30 mins

Cook 30 mins

Vegetarian

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

PER SERVING

620 kcalories, protein 24.0g, carbohydrate 36.0g, fat 43.0 g, saturated fat 17.0g, fibre 1.0g, sugar 5.0g, salt 1.17 g

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