Introduction

This rustic courgette, pine nut, and ricotta tart is a delightful combination of fresh vegetables, creamy ricotta, and crunchy pine nuts. Perfect for a light lunch or a casual dinner, it pairs beautifully with a crisp green salad. Its golden puff pastry crust makes it as visually appealing as it is delicious.

A round quiche with a thick, golden-brown crust is sliced into four pieces on a white plate, placed on a white marbled surface with a light green cloth under it. The inside shows a creamy yellow filling mixed with slices of green and yellow vegetables, dark green herbs, and small pieces of pine nuts scattered on top. The crust looks flaky and slightly folded over the edges of the filling, with a rustic, homemade feel. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil

4 courgettes, thinly sliced (use a mix of varieties if possible)

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: Heat the oven to 200°C (180°C fan/gas 6). In a frying pan, warm half the olive oil and sauté the courgettes for 5 minutes until golden around the edges. Remove and set aside.

Step 2: In a bowl, beat the ricotta with eggs, shredded basil, nutmeg, half of 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 into a rough 40cm round. Transfer it carefully to a baking tray.

Step 4: Spread the ricotta mixture evenly over the pastry, leaving a 4cm border around the edges. Arrange the sautéed courgette slices on top, then sprinkle with pine nuts and the remaining parmesan.

Step 5: Fold the edges of the pastry up and over the filling, pinching the sides to encase it partially. Bake in the oven for 30 minutes until the pastry is golden and puffed and the filling is set.

Step 6: Allow the tart to cool slightly before serving. It can be enjoyed warm or cold, ideally with a crisp green salad.

Tips & Variations

For extra flavor, try tossing the courgettes with thyme and roasting them before adding to the tart.

Use a mix of courgette varieties or add other vegetables like bell peppers for added color and taste.

Substitute pine nuts with walnuts or toasted almonds if preferred.

If you want a vegetarian option, use vegetarian-friendly parmesan or a similar hard cheese alternative.

FAQs

Can I make this tart ahead of time?

You can prepare the tart and refrigerate it for a few hours before baking, but it’s best enjoyed fresh from the oven for optimal puffiness and texture.

What can I serve with this tart?

A crisp green salad with a light vinaigrette complements the richness of the tart beautifully. You can also serve it alongside grilled meats or roasted vegetables for a more substantial meal.