COURGETTE, RICOTTA & BASIL TART

It’s light and zingy, great with a green salad, some cheese and prosciutto.

Recipe : Julius Roberts ‘The Farm Table’. You can find this book in our gift department

Difficulty:

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 4

Related Tags

seasonality

Ingredients

5 Darts yellow & green courgettes
1 sheet of puff pastry
250g ricotta (we like to use Westcombe)
A handful of fresh basil
Quality olive oil
20g Parmesan
1 garlic bulb
1 egg
1 unwaxed lemon

Method

Preheat the oven to 220 degrees fan
Grate the courgettes into thin slices, place in a bowl and mix with a good glug of olive oil & salt
Place the ricotta in a separate bowl & season well. Grate in the zest of a whole lemon and the juice of half of it. Whisk together until smooth & creamy. Add most the basil & mix again
Roll out the puff pastry on a lined baking tray. With a knife, score the pastry w3-4cm from the edge the whole way round (be carful not to cut all the way through)
Spread the ricotta over the pastry, taking care to stay in the scored border
Top with the courgettes, slices of garlic & a sprinkle of parmesan. Season well
Whisk the egg and brush the edges of the pastry so they go golden in the oven
Bake for 20-30 minutes, until crisp and puffed up
To make the bail oil, simply pound a big handful of basil in a pestle & mortar with olive oil
When its out the oven, drizzle over the basil oil & Serve while piping hot!

Enjoy!

Recipe : Julius Roberts ‘The Farm Table’. You can find this book in our gift department