Courgette & ricotta tart

Courgette & ricotta tart

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(11 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


  • 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 courgettes, thinly sliced



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

  • 250g tub ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 2 large eggs
  • small handful basil, chopped



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

  • pinch nutmeg



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

  • 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 usually made from grinding wheat, maize, rye, barley or rice. As the main…


  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.

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Comments, questions and tips

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25th Apr, 2018
The mixture was a bit eggy however it came out really well, would make a few adjustments next time with the mixture but it makes a nice light dinner. We also crumbled feta over ours.
28th Sep, 2014
Lovely recipe but suffered a little from a soggy bottom. It definitely needs parbaking.
10th Sep, 2013
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.
16th May, 2013
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
10th Apr, 2013
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!
4th Apr, 2013
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!
29th Sep, 2012
Fantastic! I did this for a party and it went down a treat.
Frantic Flapjack
26th Sep, 2012
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.
30th Jul, 2013
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
22nd Sep, 2012
Easy to make. Really tasty. Give it ago, don't shop buy and then bore everyone!


5th Aug, 2013
Can you freeze the courgette and ricotta tart?
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