Courgette and ricotta summer tart

Courgette and ricotta summer tart

So summer has finally arrived here in the UK! I wanted to make a supper which reflects this most illusive of British seasons, with fresh and zingy flavours, creamy yet light textures and of course making the most of seasonal ingredients.

Now having just returned from six months travelling abroad, I am on a serious budget (until I find a job that is) so it’s all about using up what I can find in the house.  I opened the freezer this morning with no particular recipe in mind and then I spotted a roll of puff pastry hidden in the back….and that is how the courgette and ricotta summer tart was born.

I used a couple of recipes on BBC Good Food as inspiration which you can find here.


320g pack ready-rolled puff pastry
250g tub ricotta
2 eggs
Big handful of basil, lightly torn or chopped
2 garlic cloves, chopped
Grated zest or half a lemon (or a whole one depending on how lemony you like it)
3 courgettes
3 tablespoons grated parmesan
Couple of spoonfuls of roasted red pepper pesto
Pine nuts
Olive oil

Heat oven to 180C.  Unroll pasty and lay out on a baking tray. Score a 1cm border with a knife all round the edge of the pastry and lightly brush with milk. Put in the oven for 15 minutes.

Meanwhile slice up all your courgettes on an angle.  Heat up a griddle pan (or large frying pan but you won’t get the attractive griddle lines) and heat up a light sheen of olive oil (a spray is good for this).  Lightly cook the courgettes in batches and place on a plate with kitchen roll as you get on with the rest of the tart.

Mix up the ricotta with the two eggs.  Season really really well (don’t be shy with the black pepper) and add the lemon zest, garlic, a spoonful of parmesan and chopped basil.

When the pastry has finished pre-cooking, spread the base with a few spoonfuls of pesto. Spread the ricotta mixture on top and then layer over the griddled courgettes. Sprinkle over the rest of the parmesan and pine nuts.  Bake in the oven for about 30 minutes, until golden.

Serve with a tasty green salad and voila – summer on a plate!

Extra info

  • Serves 4-6
  • To make veggie use a vegetarian alternative to parmesan

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