Courgette and ricotta tart

Courgette and ricotta tart


  1. Heat oven to 200°C/400°F/Gas Mark 6. Heat the oil in a frying pan. Cook the courgettes until golden around the edges, then remove from the pan and set aside. Mix together the ricotta, eggs, most of the basil, the nutmeg, Parmesan and garlic in a bowl.
  2. Unroll the pastry on a lightly floured surface – roll it out lightly to make it a little thinner. Lay it on a baking sheet.
  3. Spread the pastry with the ricotta mix, leaving a small border around the edge, then press the courgette slices into the ricotta. Bring the pastry sides up over the edge of the filling and pinch so that none seeps out the sides.
  4. Bake for 30 mins until the tart is puffed up and golden. Serve warm, scattered with the remaining basil, and with a green salad alongside.

Recipe from Good Food: Low-Sugar recipes, priced £4.99.

Costs just 79p per serving

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A great way to stop bagged salad wilting too quickly is to place a folded up sheet of kitchen paper in the bag before you reseal it


2 tbsp olive oil
2 courgettes, thinly sliced
250g (9oz) tub ricotta
2 eggs, beaten with a fork
Small handful basil leaves, shredded
Pinch grated nutmeg
1 tbsp grated Parmesan
1 garlic clove, crushed
320g (11 1/4 o?z) pack ready-rolled puff pastry
Flour, for dusting
Green salad, to serve


Time: 20 minutes
Serves: 6
Nutrition: 341 Cals, 24g Fat, 11g Sat Fat