Rustic Courgette, Pine Nut & Ricotta Tart Recipe
Introduction
This rustic courgette, pine nut, and ricotta tart is a delightful blend of fresh vegetables, creamy cheese, and crunchy nuts baked in flaky puff pastry. It’s perfect for a light lunch or a stylish picnic treat. Easy to prepare and full of vibrant flavors, it’s sure to impress.
Ingredients
- 2 tbsp olive oil
- 4 courgettes, thinly sliced (try to use a mixture of different varieties if you can find them)
- 2 x 250g tubs ricotta
- 4 eggs
- Large handful basil leaves, shredded
- Grating of nutmeg
- 50g parmesan (or vegetarian alternative), grated
- 1 large garlic clove, crushed
- 500g block puff pastry
- Dash of flour, for dusting
- Large handful pine nuts
Instructions
- Step 1: Preheat the oven to 200°C (180°C fan)/gas mark 6. Heat half the olive oil in a frying pan over medium heat. Add the courgette slices and cook for about 5 minutes until they are golden around the edges. Remove from the pan and set aside.
- Step 2: In a bowl, beat together the ricotta, eggs, shredded basil, a grating of nutmeg, half the parmesan, and the crushed garlic until well combined. Set this mixture aside.
- Step 3: Lightly dust your work surface with flour and roll out the puff pastry to a rough 40cm round. Transfer the pastry to a baking tray.
- Step 4: Spread the ricotta mixture evenly over the pastry, leaving a 4cm border around the edges. Press the cooked courgette slices into the ricotta layer.
- Step 5: Scatter the pine nuts and the remaining parmesan over the top of the courgettes and ricotta.
- Step 6: Carefully bring the edges of the pastry up over the filling, pinching to enclose it partially but leaving the center exposed.
- Step 7: Bake in the preheated oven for about 30 minutes, or until the filling is puffed up and golden brown.
- Step 8: Allow the tart to cool slightly before serving. It can be enjoyed warm or cold, ideally with a fresh, crisp green salad on the side.
Tips & Variations
- For an extra flavor boost, try thyme-roasted courgettes instead: roast courgette chunks with olive oil and thyme at 220°C (200°C fan)/gas 7 for 40 minutes until soft and coloured.
- You can substitute pine nuts with toasted walnuts or almonds for a different nutty crunch.
- If you prefer, add a sprinkle of chili flakes to the ricotta mix for a mild spicy kick.
Storage
Store any leftover tart in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or enjoy cold. The tart holds up well and can be served at room temperature for picnics or lunch boxes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen puff pastry for this tart?
Yes, frozen puff pastry works perfectly. Just be sure to thaw it according to package instructions before rolling it out.
Is it possible to make this tart vegetarian?
Absolutely. Use vegetarian-friendly parmesan or omit it entirely and add extra herbs or a sprinkling of your favorite cheese substitute.
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Rustic Courgette, Pine Nut & Ricotta Tart Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This rustic courgette, pine nut, and ricotta tart is a delightful vegetarian dish featuring a flaky puff pastry base topped with a creamy ricotta and egg mixture, tender golden courgettes, toasted pine nuts, and fragrant basil. Perfect served warm or cold, it makes a versatile meal accompanied by a crisp green salad.
Ingredients
For the Tart:
- 2 tbsp olive oil
- 4 courgettes, thinly sliced (try to use a mixture of different varieties if you can find them)
- 2 x 250g tubs ricotta
- 4 eggs
- Large handful basil leaves, shredded
- Grating of nutmeg
- 50g parmesan (or vegetarian alternative), grated
- 1 large garlic clove, crushed
- 500g block puff pastry
- Dash of flour, for dusting
- Large handful pine nuts
Optional for Serving:
- Crisp green salad
Instructions
- Prepare the Courgettes: Heat half the olive oil in a frying pan over medium heat. Add the thinly sliced courgettes and sizzle for 5 minutes until they are golden around the edges. Remove from heat and set aside.
- Make the Ricotta Mixture: In a mixing bowl, beat together the ricotta, eggs, shredded basil, a grating of nutmeg, half of the grated parmesan, and the crushed garlic until smooth and well combined. Set this mixture aside.
- Prepare the Pastry Base: Lightly dust your work surface with flour and roll out the puff pastry into a rough round shape, about 40cm in diameter. Transfer the rolled-out pastry onto a baking tray.
- Assemble the Tart: Spread the ricotta mixture evenly over the pastry, leaving a 4 cm border around the edges. Press the sautéed courgette slices gently into the ricotta filling. Sprinkle the large handful of pine nuts and the remaining grated parmesan evenly over the top.
- Form the Edges: Bring the sides of the pastry up over the edge of the ricotta mixture, pinching the pastry together to encase the filling and create a rustic edge.
- Bake the Tart: Preheat your oven to 200°C (180°C fan)/gas mark 6. Bake the tart for 30 minutes until the pastry is golden and puffed, and the filling is set and slightly puffed up.
- Serve: Allow the tart to cool slightly before slicing. Serve warm or cold with a crisp green salad for a refreshing complement.
Notes
- For variation, try roasting courgettes with thyme as a side dish.
- Use vegetarian parmesan to keep the recipe suitable for vegetarians.
- You can prepare the tart filling in advance to save time.
- Ensure the puff pastry is well chilled before rolling to aid crispiness.
- Store any leftovers covered in the fridge and consume within 2 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Keywords: courgette tart, ricotta tart, pine nut tart, vegetarian tart, puff pastry tart, easy tart recipe, Mediterranean tart
