The secret to this express courgette tart is in fact very simple: make sure to remember to buy the ingredients! It’s so simple, easy and very flavorful. Make sure to preheat the oven and bake it until well golden and puffed.
Express Courgette Tart
Prep time:
Cook time:
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- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
The secret to this express courgette tart is in fact very simple: make sure to remember to buy the ingredients! It’s so simple, easy and very flavorful. Make sure to preheat the oven and bake it until well golden and puffed.
Ingredients
- 250g ricotta
- 2-3 tsp good quality pesto
- 100g Parmesan or Manchego cheese, grated
- 1 large courgette, thinly sliced
- Salt and pepper
- A handful of pine nuts
- 500g ready-made puff pastry
- 1 egg yolk
- Some cream or milk for egg wash
Method
- 1)
Using a mandolin or a very sharp knife, thinly slice the courgette.
- 2)
Sprinkle the slices with salt and let them sit for about 10 min to draw out excess water.
- 3)
After 10 min, wipe the courgette slices with kitchen towel to remove the excess water.
- 4)
In a bowl, mix the ricotta with the pesto and half of the grated cheese. Set aside. Season with some pepper.
- 5)
Preheat your oven to 180°C
- 6)
Unroll the puff pastry into a rectangle, square, or circle on a baking sheet covered with non stick parchment paper.
- 7)
Spread the ricotta mixture evenly over the pastry, leaving a border around the edges.
- 8)
Arrange the courgette slices in a circular pattern on top of the ricotta mixture.
- 9)
Sprinkle the remaining grated cheese and the pine nuts over the courgettes.
- 10)
In a small bowl, mix the egg yolk with a bit of cream or milk. Brush the edges of the tart.
- 11)
Place the tart in the preheated oven and bake for about 30 min, or until the edges are puffed and golden, and the top is slightly colored.
- 12)
Let the tart cool slightly before slicing and serving.