Rustic Courgette and Pine Nut Tart

Prep time: 20 minutes
Cook time: 30 minutes
Serves: 6 

INGREDIENTS

2 sheets frozen puff pastry, thawed
250g Ricotta cheese
100g grated Parmesan cheese
1 size 7 egg, lightly beaten
1 small clove garlic, finely chopped
Zest of 1 lemon
½ cup fresh basil leaves, roughly torn
¼ tsp salt
½ tsp freshly ground black pepper
3 medium courgettes
35g FreshLife Pine Nuts
1 tbsp olive oil

METHOD

  • Preheat the oven to 200°C and line a baking tray with some parchment paper.

  • Lay the two sheets of puff pastry out on a lightly floured surface so they overlap slightly on one edge by about 1cm. Moisten the underside of the overlapping edge slightly with a little water, then roll the edges together lightly to form a single rectangular piece of pastry.

  • Combine the ricotta, half of the grated Parmesan, egg, lemon zest, basil, chopped garlic, salt, and black pepper in a medium bowl.

  • Lay the sheet of puff pastry onto the lined baking tray. Spread the ricotta mixture over the pastry, leaving a 3cm border around the edges.

  • Slice the courgettes into ribbons with a vegetable peeler and arrange on top of the ricotta mixture.

  • Fold the edges of the pastry up and slightly over the courgettes to form a border for the tart. 

  • Drizzle the courgettes with the olive oil and sprinkle the remaining Parmesan and the pine nuts over the top.

  • Bake for 25-30 minutes until golden and serve warm or cold.

 
Baking, Main MealsSuze QuinlanPinenuts