Tomato, Courgette and Ricotta Tart

This is such a handy recipe which can be easily adapted. You start with the same creamy ricotta cheese base spread onto puff pastry, then mix and match your toppings depending on what’s in season or whatever you fancy using. Roast peppers and aubergine would also work well here.

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Ingredients

tomatoes 2 (sliced)
ricotta 250 g
garlic cloves 1 (crushed)
fresh parsley 1 handful (chopped)
egg 2 (beaten)
olive oil 1 tsp
courgette 3 (sliced)
red onion ½ (sliced)
ready rolled puff pastry 320 g
grated Parmesan 50 g
mixed leaf salad 200 g

Method

Preheat the oven to 200°C/180°C fan/gas mark 6. Unroll the pastry and sit on the paper it comes with, on a baking tray.
Using the tip of a sharp knife, score around the outside edge of the pastry creating a border.
Crush the garlic and chop the parsley. Mix together the ricotta, eggs, three-quarters of the parmesan, garlic and chopped parsley.
Spread the ricotta mix over the pastry within the border.
Slice the courgette, onion and tomatoes. Arrange the courgette, tomatoes and onion on top of the ricotta mixture, as neat or rustic as you wish, pressing down lightly.
Scatter with the remaining Parmesan, drizzle over some olive oil and season with salt and pepper.
Bake in the oven for about 30 minutes for a large tart, or 20 minutes for individual tarts.
Remove from the oven and serve hot or cool with the mixed salad leaves. Enjoy!

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Tomato, Courgette and Ricotta Tart

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