An easy courgette tart that's perfect for rustling up on a weeknight. The whole family will love this recipe.
Courgette Tart with Pesto, Ricotta & Black Olives
4.2
1
Notes
40 mins cook
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Serves
4
Black Olive
Courgette
Ready-Rolled Puff Pastry Sheet
Egg
Ricotta
Pesto
Olive Oil
Salt
Black Pepper
Serves
4
Black Olive
Courgette
Ready-Rolled Puff Pastry Sheet
Egg
Ricotta
Pesto
Olive Oil
Salt
Black Pepper
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Step 1.
Heat the oven to 170°C. Pit and roughly chop the olives. Thinly slice the courgettes and set aside in a bowl.
Step 2.
Place the puff pastry sheet on a lined baking tray and score all around the edge, 2cm from the border. Beat the egg in a small bowl. Use a pastry brush to brush some of the egg over the scored border of the tart.
Step 3.
Mix the ricotta with the remaining beaten egg and the pesto. Season well with salt and pepper.
Step 4.
Add two-thirds of the olive oil to the courgette bowl and season well with salt and pepper.
Step 5.
Evenly spread the ricotta mix within the border of the tart base and arrange the sliced courgettes evenly on top. Add the olives and season again with plenty of black pepper and the remaining third of olive oil.
Step 6.
Bake in the oven for 30 mins until the pastry is nice and crisp and faintly golden-brown. Remove from the oven and cool on a wire rack for 5 mins before slicing.
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Notes (1)
L
Libby D.
7 months ago
Delicious with your roasted new potato salad x
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