Rustic courgette, pine nut & ricotta tart

Rustic courgette, pine nut & ricotta tart

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(28 ratings)

Prep: 30 mins Cook: 30 mins


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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  • 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)



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

  • 2 x 250g tubs ricotta



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

  • 4 eggs



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

  • large handful basil leaves, shredded
  • grating of nutmeg



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

  • 50g parmesan (or vegetarian alternative), grated



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

  • large handful pine nuts


  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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8th May, 2013
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.
7th May, 2013
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.
25th Aug, 2012
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.
29th Sep, 2011
Cooked it for girly lunch. Love this recipe! Came out very nice and tasty!
29th Jun, 2011
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.
25th Apr, 2011
Super eazy and everybody liked it
29th Jul, 2010
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.
29th Jul, 2010
gorgeous, I added sun blush tomatoes to add a little more flavour!
28th Jul, 2010
absolutely delicious; needs seasoning but thoroughly special, with minimal effort.
24th May, 2010
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.


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