Courgette Ricotta Tart
Elevate your baking game with our Courgette Ricotta Tart, a savoury delight that's perfect for any occasion. This tart combines the creamy richness of ricotta cheese with the fresh, vibrant flavours of courgettes, all encased in a perfectly crisp, buttery crust. Whether you're hosting a brunch or looking for a light lunch, this tart is sure to impress.
Selecting the Best Ingredients
For a delicious Courgette Ricotta Tart, the quality of your ingredients makes all the difference. Choose fresh courgettes and high-quality ricotta cheese for the best results. Incorporate zesty lemon, fragrant thyme, and a touch of Mediterranean spices to enhance the flavour profile. The tart's crust is made with simple ingredients like plain flour, butter, and a pinch of salt, ensuring a buttery and flaky base that complements the rich filling.
Preparing the Tart Base
Creating the perfect tart base involves a few key steps. Start by mixing the shortcrust pastry dough until it forms a smooth ball. Chill it for 30-45 minutes to make rolling out easier.
Once rolled, line your tart tin with the dough and prick the base with a fork to prevent bubbling.
Blind bake with baking paper and dried rice to ensure a crisp, golden crust.
Trim the edges using a grater if needed.
Assembling the Tart
Assemble your tart by first mixing ricotta cheese with thyme, lemon zest, salt, and pepper.
Spread this mixture evenly over the pre-baked crust.
Next, thinly slice the courgettes. Pat them dry and cut them in half lengthwise.
Arrange the sliced courgettes in a decorative pattern on top of the ricotta mixture.
Brush the courgettes with olive oil and sprinkle with Mediterranean spices. Bake until the courgettes are tender and the tart is beautifully golden.
Why You’ll Love It
This Courgette Ricotta Tart is not only visually stunning but also bursting with flavour. The combination of creamy ricotta and fresh courgettes creates a perfect balance of textures and tastes. It's a versatile dish that can be enjoyed warm or at room temperature, making it a great addition to any meal.
For a quick visual guide, check out our recipe video on Instagram. Also, explore our Courgette Sun-dried Tomato Tart recipe—you’ll find it equally delightful!
- 125 g plain flour
- 50 g butter
- 1 pinch of salt
- 2 tbsp milk
- 1 egg
- 250 g ricotta
- Salt and Pepper (to taste)
- 1 lemon (zest only)
- 1 tbsp fresh thyme leaves
- 1 yellow squash
- 2 courgettes
- 2 tbsp olive oil
- 1 tsp Mediterranean spice mix
- Thyme leaves
Begin by making the pastry. Sift the flour and a pinch of salt into a bowl. Add the cold, diced butter and rub the mixture together using your fingertips until it resembles a sandy, breadcrumb-like texture. Gradually add the milk, a little at a time, and bring the ingredients together to form a dough. Cover the dough and let it rest in the refrigerator for 30-45 minutes before rolling it out to line the tart tin.
Dust your work surface with flour and roll out the pastry into a circle large enough to fit a butter-greased 22cm tart tin. Gently press the pastry into the tin, leaving a slightly overhanging edge. Prick the bottom with a fork and place it in the freezer for 15 minutes.
Meanwhile, preheat the oven to 200°C. Line the pastry case with greaseproof paper and fill it with baking beans or rice. Bake blind for 15 minutes, then remove the paper and beans.
Beat the egg and brush it over the pastry case. Return it to the oven for an additional 5 minutes or until golden. Carefully trim the edges using a grater if needed.
In a bowl, combine the ricotta, salt, pepper, lemon zest, and thyme leaves. Mix well.
Spread the ricotta mixture evenly over the bottom of the tart case.
Using a vegetable peeler or mandolin, slice the courgette and yellow squash into thin strips. Pat them dry and cut them in half lengthwise.
Take two halved strips of yellow squash and courgette and roll them tightly. Place them in the middle of the tart (skin side out).
- 11. Arrange the remaining strips around the rolled strips.
- 12. Brush the strips with olive oil mixed with the Mediterranean spice mix and bake for 30-35 minutes.
- 13. When ready, sprinkle more thyme leaves on top and enjoy
Servings: 8 ServingCalories:221.94kcalTotal Fat:12.67gSaturated Fat: 5.95gTrans Fat: 0.1gCholesterol:49.12mgSodium:68.96mgPotassium:431.23mgTotal Carbohydrate:22.67gDietary Fiber: 2.1gSugars: 1.82gProtein:5.98gVitamin A: 106.22IUVitamin C: 20.8mgCalcium: 107.43mgIron: 1.16mgVitamin D: 0.21IUVitamin E: 0.81IUVitamin K: 7.13mcgThiamin: 0.12mgRiboflavin: 0.18mgNiacin: 0.86mgVitamin B6: 0.22mgFolate: 30.76mcgVitamin B12: 0.34mcgPhosphorus: 120.55mgMagnesium: 38.48mmolZinc: 0.61mcg
1. Make sure to refrigerate the pastry dough before rolling it out, as this will help prevent shrinkage during baking.
2. If you don't have a vegetable peeler or mandolin, you can use a sharp knife to slice the courgettes and yellow squash into thin strips. Just be careful to make them as thin and even as possible, so they cook evenly.
3. If you want to add some extra flavour to the filling, you could try adding some chopped garlic, chopped fresh basil, or grated parmesan cheese.
4. If you don't have Mediterranean spice mix, you can use any other seasoning blend that you like, such as Italian seasoning or Herbs de Provence.
