Rustic courgette, pine nut & ricotta tart

Rustic courgette, pine nut & ricotta tart

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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…

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

    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

    Ricotta

    ree-cot-a

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

  • 4 eggs
    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
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 50g parmesan (or vegetarian alternative), grated
    Parmesan

    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

    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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
lapinpatricia
25th Oct, 2009
5.05
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.
janbomyers
4th Sep, 2009
5.05
Great!
wickedwitchwest's picture
wickedwitchwest
8th Aug, 2009
5.05
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
4th Aug, 2009
3.05
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
21st Jul, 2009
4.05
an easy summer lunch when family stay which includes a veggie grandaughter
emily84
13th Jul, 2009
5.05
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
11th Jul, 2009
4.05
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
30th Jun, 2009
4.05
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
28th Jun, 2009
3.05
Very simple to do and looked VERY impressive, but slightly disappointed that the flavour was rather bland.
angfen
28th Jun, 2009
5.05
This is a delicious tart. I left out the pine nuts and worked out just fine.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.