This tomato and courgette tart is a simple recipe that celebrates fresh seasonal produce. For ease I've used a roll of ready made puff pastry, topping it with a creamy ricotta, lemon and fresh herb topping, and layering cherry tomatoes and courgette on top.
The lemon and herb ricotta adds a delicious creamy layer and a little acidity to the tart, that complements the sweetness of the tomatoes and tender courgette.
Serve this puff pastry vegetable tart warm, or at room temperature with a crisp green salad. It is the perfect easy lunch or light dinner.
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Why you'll love this recipe
- Using a few simple ingredients you can produce a really light and delicious pastry tart.
- Hands on prep time is minimal only 10 minutes hands on prep to layer up the tart.
- A versatile recipe, when it comes to the toppings, feel free to swap in other ingredients and flavours.
Recipe ingredients
Find the full list of ingredients and quantities in the recipe card below.
- Pastry - for ease I always use a sheet of ready rolled puff pastry. If you buy a block of pastry, roll it out to roughly 35 cm x 25 cm (14" x 9").
- Egg - I use egg to glaze the edge of the puff pastry sheet.
- Cheese - I use ricotta in the creamy layer of this tart, and grate some Parmesan over the tart before baking.
- Lemon - I flavour the ricotta with the finely grated zest and juice of half a lemon.
- Garlic - for the best flavour I use crushed fresh garlic in the ricotta mix.
- Fresh herbs - I used fresh basil and chives in this recipe, using some in the ricotta mixture and some extra for garnishing the cooked tart.
- Seasoning - I season the ricotta mixture with sea salt and black pepper.
- Courgette - I thinly slice the courgette using vegetable peeler.
- Tomato - I've opted for sweet cherry tomatoes, which I half. You could also use baby plum tomatoes. If using larger tomatoes, drain a little of the juice from them using kitchen paper before placing on the tart. This will stop the pastry from becoming soggy.
How to make Tomato & Courgette Tart
- Preheat the oven to 200C/180CFan/390F.
- Place the ricotta into a medium sized bowl, add the crushed garlic, lemon zest and juice, basil and chives. Mix to combine and season with salt and black pepper.
- Line a baking sheet with baking parchment. Roll out the sheet of puff pastry and place onto the baking sheet. Using a sharp knife, score a border 2cm or ¾ " around the edge, taking care not to cut right through the pastry. Take a fork and prick the pastry all over.
- Take the beaten egg and brush lightly around the edge of the tart.
- Working quickly, cover the base of the pastry with the ricotta, pushing the mixture out towards the edges, but leaving the pastry border clear.
- Now top the ricotta with the thin slices of courgette and the halved tomatoes, and sprinkle over the parmesan cheese.
- Place the baking sheet into the hot oven for 30 minutes.
LESLEY'S TOP TIP: Use a vegetable peeler to prepare the courgette as it will cut it into really thin rounds which cook quicker. You can also use a mandolin if you have one.
- Remove from the oven, set aside to rest for 5 minutes.
- Garnish with fresh herbs, slice and serve.
Recipe variations
- Pastry - I always use puff pastry when making this tart. For coeliacs, or gluten free diners, look for a roll of gluten free puff pastry.
- Cheese - swap the ricotta for some cream cheese, either plain of flavoured.
- Vegetables - swap in other vegetables, try mushrooms, asparagus, shallots, bell peppers.
- Fresh Herbs - you can use any fresh herb in this recipe, I've opted for basil and chives, but you could use tarragon, parsley, savoury, thyme or mint.
Serving suggestions
This tart is best enjoyed warm, straight from the oven. It's a great light meal option, served with some salad on the side, try my Warm Vegan Potato Salad, Lettuce Salad with Fresh Herbs, Easy Celeriac Remoulade or Fennel & Apple Slaw.
Useful hints and tips
- Only remove the pastry from the fridge when you are ready to prepare the tart. Keeping the pastry cold until you are ready to bake firms the fat which holds the shape of the pastry and gives you the flaky texture. It also relaxes the gluten proteins which stops shrinkage when baked.
- Use a vegetable peeler to prepare the courgette as it will cut it into really thin rounds which cook quicker. You can also use a mandolin if you have one.
- Get creative with the topping, try other flavours and ingredients, just avoid anything too liquid/watery as the pastry will become soggy.
- Use gluten free puff pastry if serving coeliacs or gluten free diners.
- Egg allergy - I've used an egg wash on my pastry, but you can swap this for milk.
- Allergy advice: soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
This tart is best served warm, straight from the oven. However, elements can be prepared ahead of time. I recommend preparing the pastry, the ricotta mixture, and the courgette and tomatoes and storing each separately in the fridge. Only remove from the fridge and assemble the tart when you are ready to bake, otherwise you risk the toppings making the pastry soggy.
Once baked and cooled, any leftovers can be stored in an airtight container, in the fridge for 1-2 days (any longer and the pastry will become soggy). When ready to serve remove from fridge and allow to come to room temperature. You can then enjoy is cold, or warm it up in a hot oven.
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Additional recipe suggestions
If you like this recipe then try these light meal recipes:
- Red Pesto Puff Pastry Pinwheels
- Sausage Puff Pastry Pinwheels
- Spanish Chicken Chorizo Croquettes
- Potato & Cheese Croquettes
Tomato & Courgette Tart with Ricotta Recipe
Equipment
- large sheet pan or baking tray
- baking parchment
- chopping board
- Kitchen knife
- Vegetable peeler
- mixing bowl
- fine grater
Ingredients
- 250 g ricotta
- ½ clove garlic (crushed)
- ½ lemon (finely grated zest and juice)
- 1 tablespoon grated parmesan cheese
- 1 handful basil leaves (finely shredded, plus extra for garnish)
- 1 handful chives (finely chopped, plus extra for garnish)
- ½ teaspoon fine sea salt
- ½ teaspoon black pepper
- 320 g sheet of ready rolled puff pastry
- 1 egg (beaten)
- ½ courgette (zucchini) (thinly sliced using vegetable peeler)
- 16 cherry tomatoes (cut in half)
Instructions
- Preheat the oven to 200C/180CFan/390F.
- Place the ricotta into a medium sized bowl, add the crushed garlic, lemon zest and juice, basil and chives. Mix to combine and season with salt and black pepper.
- Line a baking sheet with baking parchment. Roll out the sheet of puff pastry and place onto the baking sheet. Using a sharp knife, score a border 2cm or ¾ " around the edge, taking care not to cut right through the pastry. Take a fork and prick the pastry all over.
- Take the beaten egg and brush lightly around the edge of the tart.
- Working quickly, cover the base of the pastry with the ricotta, pushing the mixture out towards the edges, but leaving the pastry border clear.
- Now top the ricotta with the thin slices of courgette and the halved tomatoes. and sprinkle over the parmesan cheese.
- Place the baking sheet into the hot oven for 30 minutes.
- Remove from the oven, set aside to rest for 5 minutes.
- Garnish with fresh herbs, slice and serve.
Notes
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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