Name: Rustic courgette, pine nut & ricotta tart
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: British
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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Rustic courgette, pine nut & ricotta tart

Rustic courgette, pine nut & ricotta tart

Barney Desmazery

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Serves 6

Easy

Prep: 30 mins

Cook: 30 mins

A star rating of 4.3 out of 5.30 ratingsRate

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This rustic quiche has been simplified by making it straight on the baking tray without using a tart tin

Vegetarian

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Green salad with avocado

A star rating of 4.7 out of 5.15 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal620
fat43g
saturates17g
carbs36g
sugars5g
fibre1g
protein24g
salt1.17g

low

Method

step 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.
step 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.
step 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.

RECIPE TIPS

THYME-ROASTED COURGETTES

Heat oven to 220C/200C fan/gas 7. Toss 8 large courgettes, cut into chunks, with 2 tbsp olive oil and some thyme sprigs in a heavy-based roasting tin. Roast for 40 mins, tossing a couple of times, until soft and coloured. Serve with grilled meat.

Recipe from Good Food magazine, July 2009

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A star rating of 4.3 out of 5.30 ratings

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