Lemon Ricotta & Courgettes Tart

Name: Lemon Ricotta & Courgettes Tart
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 1 - 4
Ingredients: Short crust party 0.5cm thick to cover a 9'' fin; 3 garlic cloves; 1 lemon zest + juice; 250g ricotta; 1 tbsp honey; 1/4 tsp chilli flakes; 2 large yellow courgettes; 2 large green courgettes; Olive oil; Salt, pepper, to taste; Dried herbs, to garnish

Drogo

Servings

1 - 4

Prep Time

20 minutes

Cook Time

45 minutes

Indulge in the delightful flavours of our lemon ricotta & courgettes tart. This elegant tart features a buttery, flaky crust filled with a creamy ricotta cheese mixture, infused with the zesty brightness of fresh lemon. Tender slices of courgettes (zucchini) are artfully arranged on top, adding a light, savoury touch that complements the citrusy ricotta filling. Perfect for a light lunch, brunch or as a sophisticated appetiser, this tart offers a harmonious blend of textures and flavours that will impress your guests and elevate any meal.

Ingredients

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Short crust party 0.5cm thick to cover a 9'' fin
3 garlic cloves
1 lemon zest + juice
250g ricotta
1 tbsp honey
1/4 tsp chilli flakes
2 large yellow courgettes
2 large green courgettes
Olive oil
Salt, pepper, to taste
Dried herbs, to garnish

Directions

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Step 1, Roll the pastry to 0.5cm thick and leave the further 0.5cm sticking over the edge. Put in the fridge.
Step 2, Preheat the oven to 190°C.
Step 3, Grate lemon zest and garlic and add ricotta, honey and chilli. Mix all the ingredients adding herbs, salt and pepper.
Step 4, Thinly slice courgettes, cut in half and salt and pepper.
Step 5, Add oil, lemon juice and herbs to a bowl. Mix well.
Step 6, Bake the pastry for around 12 min or until it's not soft anymore. Once out of the oven, let it cool for a while.
Step 7, Add ricotta mix and layered courgettes to the pastry. Spread oil and herbs dressing atop.
Step 8, Bake for another 30 min or until your pastry is golden colour.
Step 9, Let it cool and set before serving.