Tomato & Courgette Tart with Ricotta Recipe
This is a simple tart, made with ready rolled puff pastry for ease of cook. 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.
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Servings: 8
Calories: 294kcal
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
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.
If you want to make this 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.
I've used an egg wash on my pastry, but you can swap this for milk.
Nutrition Facts
Tomato & Courgette Tart with Ricotta Recipe
Amount Per Serving
Calories 294
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 7g44%
Trans Fat 0.003g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 37mg12%
Sodium 297mg13%
Potassium 177mg5%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 2g2%
Protein 8g16%
Vitamin A 401IU8%
Vitamin C 11mg13%
Calcium 85mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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