Courgette is a versatile ingredient that can be used in several dishes, from creamy to -inspired traybakes. It's also one of the , making it a great addition to any , especially for beginners. Regardless of whether you've planted them yourself or simply brought them from the , it's the perfect time to stock up on courgettes in the kitchen as they're officially in season.
Although the vegetable isn't necessarily packed with flavour, this just means it's perfect for pairing with bold ingredients, especially ricotta. While might make for a comforting meal during the colder months, using the same ingredients for a homemade tart is ideal for a light and summery take on the dish. Farmer and chef Julius Roberts has shared a recipe for a delicious and seasonal courgette tart "that you can throw together in no time", making it ideal for a low-fuss evening meal or a weekend lunch in the garden.
Courgettes hold a lot of water, so it's important to store them correctly. Whether you're bringing them in from the garden or unloading them from a food shop, you should make sure to thoroughly dry them before popping them in the fridge.
Pairing lemon with the courgettes and ricotta makes for a tangy and savoury tart that's a refreshing dish to serve during the warmer months. The recipe from the chef's book The Farm Table also uses a yellow courgette; however, there's not much difference in taste between the colours, so it's not entirely necessary to hunt one down.
Ready in just 30 minutes in the oven, one TikTok user commented on the video shared by Julius with a few tips for those looking to recreate the recipe.
They said: "I've made this. A little tip is to bake the pastry until light brown and then add the toppings and return for 10 minutes. Prevents a soggy/underdone pastry. I usually do it at 180C in the oven".
How to make courgette tart with whipped ricotta
- One yellow and green courgette (two green courgettes will also work)
- One sheet of puff pastry
- 250g ricotta
- A handful of fresh basil
- 20g Parmesan
- One garlic bulb
- One egg
- One unwaxed lemon
- Olive oil
- Salt and pepper
Method
Preheat the oven to 220C fan and prepare your ingredients for the tart. Grate the courgettes into thin strips and place in a bowl, adding a glug of olive oil and salt to this. Mix well until the courgettes are coated. Roughly slice your garlic cloves and keep them to the side.
Place the ricotta in a separate bowl and season with salt and pepper. Grate in the zest of a whole lemon and the juice of half of it. Whisk together until smooth and add most of the basil. Mix again.
Roll out the pastry on a baking tray and use a knife to score the pastry 4cm from the edge, the whole way around. Spread the ricotta over the pastry, staying within the border. Top with the courgettes, slices of garlic and a sprinkle of parmesan. Season with salt and pepper.
Whisk the egg and brush the edges of the pastry. Place it in the oven and bake for 30 minutes until crisp and puffed up. While it's baking, mix a handful of basil with olive oil in a pestle and mortar and mix this until it forms a sauce, drizzling it over the tart when done.
