Name: Courgette and Ricotta Tart Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 courgettes, thinly sliced; Small handful basil, chopped; 1 garlic clove, crushed; 250g tub ricotta; 2 large eggs; 1 tbsp grated parmesan (or vegetarian alternative); 2 tbsp olive oil; 320g pack ready-rolled puff pastry; Flour, for dusting

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Introduction

This courgette and ricotta tart is a delightful combination of creamy ricotta, fresh basil, and tender courgettes, all wrapped in golden puff pastry. It’s a simple yet elegant dish perfect for a light lunch or a tasty appetizer. The subtle nutmeg and garlic add just the right touch of warmth and flavor.

The image shows a rectangular puff pastry tart placed on parchment paper in a white baking tray. The tart has three main layers: a golden-brown crispy crust on the edges, a creamy white base spread evenly inside, and a topping of small round, browned zucchini slices scattered across the entire tart. Thin green basil strips are sprinkled on top for garnish. There is a cut piece separated from the tart, showing the same layers. A wooden-handled knife rests beside the tart on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
2 courgettes, thinly sliced
250g tub ricotta
2 large eggs
Small handful basil, chopped
Pinch nutmeg
1 tbsp grated parmesan (or vegetarian alternative)
1 garlic clove, crushed
320g pack ready-rolled puff pastry
Flour, for dusting

Instructions

Step 1: Heat the oven to 200C/180C fan/gas 6. Warm half the olive oil in a frying pan, then cook the courgette slices for about 5 minutes until they are golden around the edges. Remove from the pan and set aside.
Step 2: In a bowl, mix the ricotta with the eggs, most of the basil, a pinch of nutmeg, the grated parmesan, and the crushed garlic. Set this mixture aside.
Step 3: On a lightly floured surface, unroll the puff pastry and roll it out lightly to create an even surface. Line a baking tray with baking parchment and place the pastry on top.
Step 4: Spread the ricotta mixture evenly over the pastry, leaving a 1cm border around the edges. Press the cooked courgette slices gently into the ricotta layer.
Step 5: Fold the pastry edges over the filling and pinch them together securely to prevent any filling from leaking out during baking.
Step 6: Bake the tart in the preheated oven for 30 minutes, or until the pastry is puffed and golden brown.
Step 7: Serve warm, sprinkled with the remaining chopped basil for a fresh finish.

Tips & Variations

For extra flavor, try adding a few sun-dried tomatoes or a sprinkle of chili flakes to the ricotta mixture.
If you prefer a lighter version, replace some of the ricotta with Greek yogurt.
Use fresh herbs like thyme or oregano instead of basil for a different herbal note.
Make sure to drain any excess moisture from the courgettes after frying to keep the pastry crisp.

Storage

Store any leftover tart in an airtight container in the fridge for up to 2 days. To reheat, warm it gently in a low oven (about 160C/140C fan) for 10–15 minutes to regain the crispness of the pastry. Avoid microwaving as this can make the pastry soggy.

How to Serve

A rectangular tart with three layers lies on baking paper atop a white marbled surface. The bottom layer is a light golden, flaky pastry crust with slightly raised, uneven edges. The middle layer is creamy and white, smooth in texture. The top layer consists of round slices of cooked zucchini, golden brown with some darker grilled spots, scattered evenly across the tart, sprinkled with fresh, thinly sliced green herbs. One square piece of the tart is cut and slightly pulled away, with a woman's hand gently holding it from the bottom left side. A knife with a brown handle lies to the top left of the tart, and the overall scene has soft, natural lighting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry for this tart?

Yes, frozen puff pastry works well. Just make sure it is fully thawed according to the package instructions before rolling it out.

Can this tart be made vegetarian or vegan?

This tart is vegetarian if you use a vegetarian-friendly parmesan. For a vegan version, substitute ricotta with a plant-based alternative, use a vegan puff pastry, and replace eggs with a suitable egg replacer or omit them completely, though texture may vary.