Rustic courgette, pine nut & ricotta tart
This recipe creates a rustic and elegant tart featuring tender, thinly sliced courgettes, a creamy ricotta, egg, and Parmesan filling, all encased in flaky puff pastry. Topped with pine nuts and fresh basil, it's a versatile dish perfect for lunch, dinner, or a light snack, offering a delightful blend of textures and fresh flavors.
Equipment
- 1 Large Frying Pan For sautéing courgettes
- 1 Large Mixing Bowl For ricotta filling
- 1 Baking Sheet For baking the tart
- 1 Rolling Pin For puff pastry
- 1 Whisk or fork For eggs and mixing
Ingredients
Main
- 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
- 50 g parmesan or vegetarian alternative, grated
- 1 large garlic clove crushed
- 500 g block puff pastry
- dash of flour for dusting
- large handful pine nuts
Instructions
- Preheat your oven to 200°C (400°F) or Gas Mark 6.
- Heat 2 tbsp olive oil in a large frying pan and sauté the thinly sliced courgettes until they are softened and much of their moisture has evaporated, about 5-7 minutes. Set aside to cool slightly.
- In a large mixing bowl, combine the ricotta, eggs, shredded basil, a generous grating of nutmeg, grated Parmesan, and crushed garlic. Whisk until well combined and smooth.
- On a lightly floured surface, roll out the 500g block of puff pastry into a large rectangle, approximately 30x40cm (12x16 inches).
- Carefully transfer the rolled pastry onto a baking sheet. Using a sharp knife, lightly score a border about 2cm (3/4 inch) in from the edges of the pastry, being careful not to cut all the way through.
- Spread the ricotta mixture evenly over the pastry within the scored border.
- Arrange the sautéed courgette slices over the ricotta filling in an attractive pattern.
- Scatter a large handful of pine nuts evenly over the top of the courgettes.
- Bake for 30-35 minutes, or until the pastry is golden brown and puffed, and the filling is set and lightly browned.
- Remove from the oven, let it cool slightly on the baking sheet for 5-10 minutes, then slice and serve warm.
Notes
1. To prevent a soggy bottom crust, ensure the courgettes are thoroughly cooked down and their moisture has evaporated before adding them to the tart. A final pat with paper towels can help. 2. Keep the puff pastry as cold as possible until just before rolling to maintain its flakiness. Handle it minimally to avoid developing the gluten too much. 3. For an extra layer of flavor and improved texture, consider blind baking the pastry shell for 10-15 minutes before adding the filling, especially if your oven tends to cook unevenly. 4. Toast the pine nuts lightly in a dry pan before scattering them on the tart for enhanced nutty aroma and flavor.