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| Courgette & ricotta tart |
Roll out a puff pastry base and have a vegetarian meal in minutes with sliced greens, basil and ricotta cheese toppings.
Ingredients
- 2 tbsp olive oil
- 2 courgettes, thinly sliced
- 250g tub ricotta
- 2 large eggs
- small handful basil, chopped
- pinch nutmeg
- 1 tbsp grated parmesan(or vegetarian alternative)
- 1 garlic clove, crushed
- 320g pack ready-rolled puff pastry
- flour, for dusting
Method
- 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.
source: bbcgoodfood
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