Courgette & ricotta tart

Courgette & ricotta tart

  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)

Prep: 15 mins Cook: 35 mins


Serves 6
Roll out a puff pastry base and have a vegetarian meal in minutes with sliced greens, basil and ricotta cheese toppings

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal341
  • fat24g
  • saturates11g
  • carbs21g
  • sugars2g
  • fibre1g
  • protein11g
  • salt0.6g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

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

  • 2 courgette, thinly sliced



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

  • 250g tub ricotta



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

  • 2 large egg
  • small handful basil, chopped



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • pinch nutmeg
  • 1 tbsp grated Parmesan (or vegetarian alternative)



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

  • 1 garlic clove, crushed
  • 320g pack ready-rolled puff pastry
  • flour, for dusting



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


  1. 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.

  2. 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.

  3. 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.

  4. Bake for 30 mins until the tart is puffed up and golden. Serve warm, scattered with the remaining basil.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (11)

Bethanwy's picture

Lovely recipe but suffered a little from a soggy bottom. It definitely needs parbaking.

gemessex's picture

Base mix was a little too eggy for my liking but my toddler and husband ate it all up. I little seasoning of salt and pepper is definitely needed.

banshee89wraith's picture

I need to avoid as much egg usage as I can.
I use egg substitutes from any health shop and it enables one's such as I to eat as type of quiche and cakes that I may enjoy without being ill.

t42and24t's picture

This was most agreeable! As is my habit with puff pastry, i scored a one inch border all the way around, and parbaked it for 15 minutes. This means no sogginess (especially if you sprinkle a little parm directly onto the pastry before adding the ricotta mix), and no need to fold the pastry. I added a few toasted pine nuts, and some very thinly sliced frizzled leeks. Gone in a flash!

mongibello's picture

All ingredients that are plentiful here in the Med. Will give it a try; it's so easy that even I will probably manage to make it I'm sure!

danhattam's picture

Fantastic! I did this for a party and it went down a treat.

Frantic Flapjack's picture

Didn't expect great things with this recipe but had plenty of courgettes so thought I would give it a go. I added 2 cloves of garlic and plenty of seasoning and the end result was great.

sue--l's picture

I agree that the recipe needed seasoning. I added black pepper to the ricotta mix, thinking the parmesan would add some saltiness, but it needed more salt too

marola's picture

Easy to make. Really tasty. Give it ago, don't shop buy and then bore everyone!

the_squid's picture

Brilliant recipe ..... Way too complicated though .... I substituted all of the above ingredients for a quick trip to my local Spar.... Ended up with a broken quiche (with courgettes!!!!) from the reduced section ...Mmmmm delicious - I didn't realise this cooking lark was so easy!!!

dannyboy's picture

Simple to make and enjoyed by all, including my three year old son...

Questions (1)

Lynnitude's picture

Can you freeze the courgette and ricotta tart?

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…