Courgette and ricotta tart with black olives
A tart with courgettes, ricotta, lemon zest and mint, with black olives.
Active time35 min
Cooking35 min
Total1 h 15 minResting : 5 min
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Ingredients
- 1 lemon
- 500 g courgettes
- 10 g mint
- 250 g ricotta
- 20 ml olive oil
- 80 g pitted black olives
- 1 roll of puff pastry
Preparation
Wash the courgettes and cut into thin rounds. Fry in the oil for 8 to 10 minutes to evaporate their moisture. Leave to cool slightly. Wash and finely chop the mint, then wash the lemon and grate its zest.
1 lemon500 g courgettes10 g mint20 ml olive oil- knife
- frying pan
- grater
Preheat the oven to 200 °C. Drain the ricotta if it releases any liquid, then mix with the zest and mint.
250 g ricotta- oven
- sieve
- bowl
- spoon
Unroll the pastry into a tin, prick the base and spread with the ricotta. Prepare 80 g pitted black olives. Drain and slice the olives. Add everything to the dish. Add the courgettes, then bake for 25 to 30 minutes until the pastry is golden. Leave to rest for 5 minutes.
80 g pitted black olives1 roll of puff pastry- tart tin
- fork
- oven
- knife
- chopping board
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration