Courgette Ricotta Tart
Serves 420 mins prep20 mins cook
A super simple and delicious puff pastry tart featuring courgette (zucchini) topped with ricotta, basil, and a mix of herbs. Baked until golden and crispy, this tart celebrates the end of courgette season.
0 servings
What you need
Instructions
1: Preheat the oven to 180 degrees Celsius and take your puff pastry sheet out of the fridge. 2: Slice the courgettes into thin rounds. In a mixing bowl, season with 1 minced garlic clove, 1 tsp chilli flakes, salt, pepper, and olive oil. 3: To make the cream cheese base, mix the cream cheese with the zest of a lemon, 1 minced garlic clove, a handful of chopped herbs, and nutritional yeast if using. Season with salt and pepper. 4: Unroll the pastry and lightly score the edges. Spread the cream cheese filling to cover, then place the courgettes on top. Brush the sides with oil, then bake until golden, brown, and crisp (around 15-20 mins). 5: Garnish the tart with basil leaves, dollops of cream cheese mix, and a drizzle of good olive oil - enjoy!View original recipe