Courgette & ricotta tart

30-60 minutes 400 kcal or less 6 servings allotment batch cooking garden glut harvest homegrown mains make a batch pie seasonal september veggie

N/A

Source

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.