Rustic courgette, pine nut & ricotta tart

Rustic courgette, pine nut & ricotta tart

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(25 ratings)

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Cooking time

Prep: 30 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
620
protein
24g
carbs
36g
fat
43g
saturates
17g
fibre
1g
sugar
5g
salt
1.17g

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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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, July 2009

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Comments

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hamishmum's picture
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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.

heidi79's picture
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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!

laney612's picture

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

tracyann's picture
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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.

ellennetheravon's picture

The print function doesn't seem to be working

verheijen's picture
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Very nice. Used half quark to make it lighter. Easy, nice and tasty.

hlhrchrds's picture
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Used filo pastry instead of puff. I love smmer tarts

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