Courgette and ricotta tart
A tart with courgettes, ricotta, lemon zest and mint.
Active time30 min
Cooking35 min
Total1 hResting : 5 min
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Ingredients
- 1 lemon
- 500 g courgettes
- 10 g mint
- 250 g ricotta
- 20 ml olive oil
- 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. Add the courgettes, then bake for 25 to 30 minutes until the pastry is golden. Leave to rest for 5 minutes.
1 roll of puff pastry- tart tin
- fork
- oven
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