Description
A golden, flaky tart filled with creamy ricotta, sweet courgettes, and tangy sundried tomatoes, perfect for brunch, lunch, or a light dinner.
Ingredients
Scale
- 1 puff pastry sheet (about 250g)
- 2 medium courgettes (1 green and 1 yellow, thinly sliced)
- 6 to 8 sundried tomatoes (chopped)
- 200g ricotta cheese
- 40g grated parmesan
- 1 garlic clove (minced)
- 1 egg yolk
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme
Instructions
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
- In a bowl, mix ricotta, grated parmesan, minced garlic, salt, and a pinch of black pepper until smooth.
- Roll out the puff pastry on the parchment-lined tray. Using a knife, lightly score a border about 1 inch from the edges.
- Spread the ricotta mixture within the scored border. Layer the courgette slices and sundried tomatoes on top in an even pattern. Drizzle with olive oil and sprinkle with fresh thyme.
- Brush the pastry edges with the egg yolk. Bake for 25 to 30 minutes or until the pastry is puffed and golden and the courgettes are tender.
- Let the tart cool slightly before slicing. Add an extra sprinkle of thyme or parmesan if desired.
- Serve warm or at room temperature, sliced into squares or wedges.
Notes
- Drain ricotta slightly if watery for a firmer texture.
- Use a mandoline for even courgette slices.
- Preheat oven thoroughly to ensure even baking.
- Store leftovers in the fridge and reheat in the oven for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 3g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 55mg
Keywords: courgette tart, sundried tomato tart, vegetarian tart, summer tart recipe, puff pastry tart, ricotta tart, savory tart