Description
This Zesty Courgette Ricotta Tart combines the creamy texture of ricotta with the crisp freshness of thinly sliced courgettes. The lemon zest adds a bright, citrusy note that perfectly complements the subtle sweetness of the courgettes, making each bite a delightful experience. The addition of mint brings a refreshing finish to the dish, enhancing the overall flavor profile. It’s a simple yet sophisticated dish that showcases the harmony of summer vegetables and rich cheeses on a buttery puff pastry.
Ideal for a light lunch, brunch, or a stylish appetizer, this tart is not only visually appealing with its alternating bands of yellow and green but also packed with flavor. The olive oil drizzle before baking ensures the courgettes cook to perfection, retaining a slight crunch that contrasts beautifully with the soft pastry base. Whether you’re hosting a dinner party or seeking a quick and elegant
Ingredients
1 sheet of all-butter puff pastry
2 tablespoons of ricotta cheese
Zest of 1/2 lemon
Salt and pepper to taste
1 small yellow courgette
1 small green courgette
A drizzle of olive oil
A few fresh mint leaves
Instructions
Preheat the oven to 375°F (190°C), static heat.
Place the puff pastry on a baking tray.
Prick the pastry with a fork or a knife.
In a bowl, mix the ricotta with lemon zest, salt, and pepper.
Spread the ricotta mixture over the pastry, leaving about an inch at the edges.
Thinly slice the courgettes with a mandoline.
Arrange the courgette slices on the ricotta, alternating colors by line or every other slice.
Fold the edges of the pastry over to create a small rim.
Drizzle olive oil over the courgettes.
Bake in the lower part of the oven for about 30-35 minutes, or until the pastry is golden.
Chop the mint.
Sprinkle chopped mint over the tart before serving. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 280 kcal