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Lemon Ricotta & Courgettes Tart
Lemon Ricotta & Courgettes Tart
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Feeds 1 - 4 people 
Prep time 20m
Cook time 45m
Description
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.
- 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
- Roll the pastry to 0.5cm thick and leave the further 0.5cm sticking over the edge. Put in the fridge.
- Preheat the oven to 190°C.
- Grate lemon zest and garlic and add ricotta, honey and chilli. Mix all the ingredients adding herbs, salt and pepper.
- Thinly slice courgettes, cut in half and salt and pepper.
- Add oil, lemon juice and herbs to a bowl. Mix well.
- 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.
- Add ricotta mix and layered courgettes to the pastry. Spread oil and herbs dressing atop.
- Bake for another 30 min or until your pastry is golden colour.
- Let it cool and set before serving.
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