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Rustic courgette, pine nut & ricotta tart

Rustic courgette, pine nut & ricotta tart

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(26 ratings)

Prep: 30 mins Cook: 30 mins

Easy

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

  • Vegetarian

Nutrition: per serving

  • kcal620
  • fat43g
  • saturates17g
  • carbs36g
  • sugars5g
  • fibre1g
  • protein24g
  • salt1.17g
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Ingredients

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 courgettes, thinly sliced (try to use a mixture of different varieties if you can find them)

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 2 x 250g tubs ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 4 eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • large handful basil leaves, shredded
  • grating of nutmeg
  • 50g Parmesan (or vegetarian alternative), grated

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 large garlic clove, crushed
  • 500g block puff pastry
  • dash of flour, for dusting

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • large handful pine nuts

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.

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Comments, questions and tips

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Comments (27)

habdabs's picture
1

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.

atrixa's picture
4

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.

delljay's picture
5

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.

sonata's picture
5

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

meimido's picture

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.

neliban's picture
5

Super eazy and everybody liked it

Foodmonster2's picture
4

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.

debbiethomas's picture

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

cs_whittaker's picture
4

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

lamathe04's picture
4

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.

lapinpatricia's picture
5

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.

wickedwitchwest's picture
5

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

dlittlewood's picture
3

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.

premian's picture
4

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

emily84's picture
5

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.

julia11019's picture
4

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.

samdoe67's picture
4

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.

eleanormayo's picture
3

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

angfen's picture
5

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

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