Quick Courgette and Ricotta Tart
Photo by Simon Lambert
Preparation time - 15 minutes
Cooking time - 12-15 minutes
Skill - easy
Serves 4
Ingredients
1 sheet Heritage Bakers flaky puff pastry
1 egg, lightly beaten
50g ricotta
10g grated parmesan cheese
Pinch of salt and pepper
1 courgette, peeled into ribbons
8 cherry tomatoes
6 basil leaves
Juice of ½ lemon
Extra virgin olive oil
Method
Preheat the oven 190C (170C fan-forced)
Place a sheet of the flaky puff pastry onto a baking tray.
Using a small sharp knife, lightly score a border 1 cm from the edge all the way round the pastry. Using a fork, prick the centre of the pastry. Place in the fridge to chill until required.
To make the filling, mix the ricotta with the grated parmesan. Add ⅔ of the egg mixture, season with a pinch of salt and pepper. Stir to combine.
Spread the ricotta mixture inside the border of the pastry.
Toss the courgette ribbons and tomatoes with a squeeze of lemon juice, and 1 tablespoon of olive oil. Season with salt and pepper.
Loosely place the courgettes and tomatoes over the ricotta, pour over any juices.
With the remaining egg, lightly brush the top of the border.
Bake on the lower shelf in the oven until the pastry is golden and well risen, 12-15 minutes.
To finish, scatter over the torn basil leaves and drizzle over a little olive oil.
Cool slightly before enjoying.
Recipe by Alison Lambert
