Rustic courgette, pine nut & ricotta tart

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• The Cakeinator

  24 May 2010

  The Cakeinator rated and commented on this recipe

  

  It was pretty good, I only had one tub of ricotta in my fridge but it did need to two both for flavour and texture.

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• andhandmadetoo

  28 July 2010

  andhandmadetoo rated and commented on this recipe

  

  absolutely delicious; needs seasoning but thoroughly special, with minimal effort.

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• Debbie Thomas

  29 July 2010

  Debbie Thomas commented on this recipe

  gorgeous, I added sun blush tomatoes to add a little more flavour!

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• Foodmonster

  29 July 2010

  Foodmonster rated and commented on this recipe

  

  I also added pesto and plenty of salt and pepper (definitely needed it). It tasted lovely, especially when warm. My pastry stayed a little soggy and pale at the bottom (it might be my oven) so I finished it off on a frying pan and it worked well! Next time I will try it with low fat garlic and herb soft cheese as I'm not a big fan of ricotta.

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• Neli Ban

  25 April 2011

  Neli Ban rated and commented on this recipe

  

  Super eazy and everybody liked it

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• meimido

  29 June 2011

  meimido commented on this recipe

  No. Easy to make, but a bit tasteless: I added seasoning but it was still bland to my palate. Also the quantities were absolutely huge - more than half was discarded from our dinner party of six.

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• Sonata

  29 September 2011

  Sonata rated and commented on this recipe

  

  Cooked it for girly lunch. Love this recipe! Came out very nice and tasty!

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• delljay

  25 August 2012

  delljay rated and commented on this recipe

  

  I substituted plain tofu (200 grams crumbled) for the Ricotta cheese (some family members allergic to dairy) and also layered pan fried caramelised onions on the pastry before adding other ingredients as per recipe. Really surprised at how tasty it was! Will definitely make it again! Could not taste that it was tofu and not Ricotta.

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• Atrixa

  07 May 2013

  Atrixa rated and commented on this recipe

  

  This was nice and easy to prepare. One thing I will say- use more seasoning than you think you need for this one. I put loads of salt and pepper in the ricotta mix, but it still tasted like it needed more seasoning.

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• habdabs

  08 May 2013

  habdabs rated and commented on this recipe

  

  This ricotta/egg/parmesan combination just does not work in an oven-cooked recipe. It tasted very eggy and the texture was horrid - like recycled rubber. The flavours were bland and unadventurous. I tried it a second time adding extra black pepper and mustard but it wasn't worth the effort. I also found the puff pastry didn't cook properly underneath so I would advise using a shortcrust instead which you can blind bake first.

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http://www.bbcgoodfood.com/recipes/11207/

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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 24g, carbohydrate 36g, fat 43 g, saturated fat 17g, fibre 1g, sugar 5g, salt 1.17 g

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