Courgette Ricotta Tart Recipes
COURGETTE & RICOTTA TART
Roll out a puff pastry base and have a vegetarian meal in minutes with sliced greens, basil and ricotta cheese toppings
Provided by Good Food team
Categories Lunch, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat half the olive oil in a frying pan. Cook the courgettes for 5 mins until golden around the edges, then remove from the pan and set aside. Mix the ricotta with the eggs, most of the basil, the nutmeg, Parmesan and garlic. Set aside.
- Unroll the pastry on a lightly floured surface - roll it out lightly to give an even surface. Line a baking tray with baking parchment and lay the pastry on top.
- Spread the pastry with the ricotta mix, leaving a border of 1cm around the edge, then press the courgette slices into the ricotta. Bring the pastry sides up over the edge of the filling and pinch so that none seeps out the sides.
- Bake for 30 mins until the tart is puffed up and golden. Serve warm, scattered with the remaining basil.
Nutrition Facts : Calories 341 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium
RUSTIC COURGETTE, PINE NUT & RICOTTA TART
This rustic quiche has been simplified by making it straight on the baking tray without using a tart tin
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat half the olive oil in a frying pan. Sizzle the courgettes for 5 mins until golden around the edges, then set aside. In a bowl, beat the ricotta with the eggs, basil, nutmeg, half the Parmesan and the garlic. Set aside.
- Roll out the pastry on a lightly floured surface to a rough round about 40cm wide, then transfer to a baking tray. Spread the pastry with the ricotta mix, leaving a 4cm border. Press the courgette slices into the ricotta, then scatter over the pine nuts and remaining Parmesan.
- Bring the sides up over the edge of the ricotta, pinch to encase the filling, then bake for 30 mins until the filling is puffed up and golden. Leave to cool slightly and enjoy warm or cold with a crisp green salad.
Nutrition Facts : Calories 620 calories, Fat 43 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 1.17 milligram of sodium
COURGETTE, HAM & RICOTTA TARTS
Make double the quantity of these simple, summery tarts and have one for lunch the next day
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Roll the pastry from one side to make a rough square, then quarter to make 4 smaller squares. Prick all over with a fork, transfer to a baking sheet and bake for 15 mins until puffed and golden.
- Meanwhile, fry the courgettes in the oil until soft and golden, stirring in the garlic for the final min. Mix together the cream, ricotta, egg and Parmesan.
- Remove the tarts once they've puffed up, flatten the middles and thickly spread the ricotta mixture over, leaving a small border. Scatter over the ham, tomatoes and courgette, season, then bake for 15 mins until the filling is slightly risen and golden. Serve with salad, if you like.
Nutrition Facts : Calories 678 calories, Fat 51 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 2.1 milligram of sodium
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