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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22nd Jun, 2009
I found this easy to do but a bit tasteless. i added more pine nuts than suggested in the recipe but it needs loads of seasoning.
21st Jun, 2009
Found this really easy to prepare & used ready rolled sheet of puff pastry to save a little more time. Everyone loved it & will be making it again soon!
13th Jun, 2009
Is there an alternative to ricotta? I live in Turkey!
12th Jun, 2009
This was really easy to prepare. The whole family enjoyed it, even the children (aged 4 and 8). In fact, I think it is easy enough for the children to help make next time. Leftovers were great for lunch the next day.
11th Jun, 2009
The print function doesn't seem to be working
11th Jun, 2009
Very nice. Used half quark to make it lighter. Easy, nice and tasty.
11th Jun, 2009
Used filo pastry instead of puff. I love smmer tarts


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