Courgette, ricotta and basil tart

20 mins
Serves 4
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Directions

  1. 1Peel the courgettes into long thin strips and put them into a bowl.
  2. 2Peel the courgettes into long thin strips and put them into a bowl.
  3. 3Peel the courgettes into long thin strips and put them into a bowl.
  4. 4Add lots of olive oil and a good pinch of salt to the courgettes. Tumble them together.
  5. 5Add lots of olive oil and a good pinch of salt to the courgettes. Tumble them together.
  6. 6Add lots of olive oil and a good pinch of salt to the courgettes. Tumble them together.
  7. 7Put the ricotta into a bowl, add pepper, lemon zest, and juice. Whisk together.
  8. 8Put the ricotta into a bowl, add pepper, lemon zest, and juice. Whisk together.
  9. 9Put the ricotta into a bowl, add pepper, lemon zest, and juice. Whisk together.
  10. 10Add lots of fresh basil and mix well.
  11. 11Add lots of fresh basil and mix well.
  12. 12Add lots of fresh basil and mix well.
  13. 13Score a sheet of puff pastry, creating a border.
  14. 14Score a sheet of puff pastry, creating a border.
  15. 15Score a sheet of puff pastry, creating a border.
  16. 16Spread the ricotta and basil mix inside the border of the puff pastry.
  17. 17Spread the ricotta and basil mix inside the border of the puff pastry.
  18. 18Spread the ricotta and basil mix inside the border of the puff pastry.
  19. 19Start laying down the courgette strips on top of the ricotta mix.
  20. 20Start laying down the courgette strips on top of the ricotta mix.
  21. 21Start laying down the courgette strips on top of the ricotta mix.
  22. 22Add some garlic.
  23. 23Add some garlic.
  24. 24Add some garlic.
  25. 25Protect the mixture with a final layer of courgettes.
  26. 26Protect the mixture with a final layer of courgettes.
  27. 27Protect the mixture with a final layer of courgettes.
  28. 28Brush the edges with egg wash.
  29. 29Brush the edges with egg wash.
  30. 30Brush the edges with egg wash.
  31. 31Finish with a little parmesan.
  32. 32Finish with a little parmesan.
  33. 33Finish with a little parmesan.
  34. 34Chuck in the oven and bake at 220 degrees for about 20 minutes until golden and crisp.
  35. 35Chuck in the oven and bake at 220 degrees for about 20 minutes until golden and crisp.
  36. 36Chuck in the oven and bake at 220 degrees for about 20 minutes until golden and crisp.
  37. 37Finish with basil oil.
  38. 38Finish with basil oil.
  39. 39Finish with basil oil.

Ingredients

  • 1 yellow courgette
  • 1 yellow courgette
  • 1 yellow courgette
  • 1 green courgette
  • 1 green courgette
  • 1 green courgette
  • 1 a lot olive oil
  • 1 a lot olive oil
  • 1 a lot olive oil
  • 1 a good pinch salt
  • 1 a good pinch salt
  • 1 a good pinch salt
  • 1 a bowl ricotta
  • 1 a bowl ricotta
  • 1 a bowl ricotta
  • 1 pepper
  • 1 pepper
  • 1 pepper
  • 1 lemon zest
  • 1 lemon zest
  • 1 lemon zest
  • 1 lemon juice
  • 1 lemon juice
  • 1 lemon juice
  • 1 lots basil
  • 1 lots basil
  • 1 lots basil
  • 1 sheet puff pastry
  • 1 sheet puff pastry
  • 1 sheet puff pastry
  • 1 garlic
  • 1 garlic
  • 1 garlic
  • 1 a little parmesan
  • 1 a little parmesan
  • 1 a little parmesan
  • 1 egg wash
  • 1 egg wash
  • 1 egg wash

Equipment

potato peelerknifebowlgraterwhiskbaking sheetspoon
Courgette, ricotta and basil tart | Clip Recipe