Rustic courgette, pine nut & ricotta tart

30-60 minutes 6 servings 800 kcal or less basil leaf basil leaves corgette courgette courgettes egg eggs flour garlic clove garlic cloves mains nutmeg olive oil over an hour parmesan pick of the month picnic food pine nut pine nuts puff pastry qiche quich ricotta summer summer recipes vegetable tart vegetarian quiche

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Source

Ingredients

2 tbsp olive oil

4 courgettes , thinly sliced (try to use a mixture of different varieties if you can find them)

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

Method

Heat oven to 200C/180C fan/gas 6. Heat half the olive oil in a frying pan. Sizzle the courgettes for 5 mins until golden around the edges, then set aside. In a bowl, beat the ricotta with the eggs, basil, nutmeg, half the Parmesan and the garlic. Set aside.

Roll out the pastry on a lightly floured surface to a rough round about 40cm wide, then transfer to a baking tray. Spread the pastry with the ricotta mix, leaving a 4cm border. Press the courgette slices into the ricotta, then scatter over the pine nuts and remaining Parmesan.

Bring the sides up over the edge of the ricotta, pinch to encase the filling, then bake for 30 mins until the filling is puffed up and golden. Leave to cool slightly and enjoy warm or cold with a crisp green salad.