Light Summer Courgette, Ricotta, Basil, and Lemon Tart
Light Summer Courgette, Ricotta, Basil, and Lemon Tart
Ingredients
For the Courgettes
- 2 yellow courgettes, medium
- 2 green courgettes, medium
- 1/4 cup olive oil
- 1/2 teaspoon salt
For the Ricotta Filling
- 1 1/2 cups ricotta cheese, whole milk
- 1/4 teaspoon black pepper, freshly ground
- 1 lemon, zested and juiced
- 1/2 cup fresh basil, chopped
For the Tart Assembly
- 1 puff pastry, sheet (10-12 ounce package), thawed
- 2 cloves garlic, thinly sliced
- 1 egg, beaten, for egg wash
- 1/4 cup Parmesan cheese, grated
For Finishing
- 2 tablespoons basil oil
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400
- 2
Prepare the courgettes: Using a vegetable peeler, carefully peel the yellow and green courgettes lengthwise into long, thin strips. Place the strips in a medium bowl, drizzle with 1/4 cup olive oil, and season with 1/2 teaspoon salt. Gently tumble the courgette strips to ensure they are evenly coated.
⏱️ 10 min
- 3
Prepare the ricotta mixture: In a separate bowl, combine the ricotta cheese, 1/4 teaspoon black pepper, the zest of one lemon, and the juice of one lemon. Whisk until well combined and smooth. Fold in the 1/2 cup chopped fresh basil.
⏱️ 5 min
- 4
Prepare the puff pastry: Lay the thawed puff pastry sheet onto the prepared baking sheet. Using a sharp knife, lightly score a 1-inch border around the edges of the pastry, being careful not to cut all the way through. This will create a crust.
⏱️ 5 min
- 5
Assemble the tart: Spread the prepared ricotta mixture evenly over the puff pastry, staying within the scored border. Arrange the courgette strips decoratively on top of the ricotta, alternating yellow and green strips. Scatter the thinly sliced garlic pieces among the courgette layers. Brush the scored edges of the puff pastry with the beaten egg wash. Sprinkle the 1/4 cup grated Parmesan cheese over the entire tart.
⏱️ 10 min
- 6
Bake the tart: Transfer the baking sheet to the preheated oven and bake for 20-25 minutes, or until the puff pastry is golden brown and puffed, and the courgettes are tender. The exact baking time may vary based on your oven.
⏱️ 25 min•🌡️ 400
- 7
Finish and serve: Carefully remove the tart from the oven. Drizzle with 2 tablespoons basil oil. Let it cool for a few minutes before slicing into rectangular pieces and serving warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Light Summer Courgette, Ricotta, Basil, and Lemon Tart
Ingredients
For the Courgettes
- 2 yellow courgettes, medium
- 2 green courgettes, medium
- 1/4 cup olive oil
- 1/2 teaspoon salt
For the Ricotta Filling
- 1 1/2 cups ricotta cheese, whole milk
- 1/4 teaspoon black pepper, freshly ground
- 1 lemon, zested and juiced
- 1/2 cup fresh basil, chopped
For the Tart Assembly
- 1 puff pastry, sheet (10-12 ounce package), thawed
- 2 cloves garlic, thinly sliced
- 1 egg, beaten, for egg wash
- 1/4 cup Parmesan cheese, grated
For Finishing
- 2 tablespoons basil oil
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400 - 2
Prepare the courgettes: Using a vegetable peeler, carefully peel the yellow and green courgettes lengthwise into long, thin strips. Place the strips in a medium bowl, drizzle with 1/4 cup olive oil, and season with 1/2 teaspoon salt. Gently tumble the courgette strips to ensure they are evenly coated.
⏱️ 10 min - 3
Prepare the ricotta mixture: In a separate bowl, combine the ricotta cheese, 1/4 teaspoon black pepper, the zest of one lemon, and the juice of one lemon. Whisk until well combined and smooth. Fold in the 1/2 cup chopped fresh basil.
⏱️ 5 min - 4
Prepare the puff pastry: Lay the thawed puff pastry sheet onto the prepared baking sheet. Using a sharp knife, lightly score a 1-inch border around the edges of the pastry, being careful not to cut all the way through. This will create a crust.
⏱️ 5 min - 5
Assemble the tart: Spread the prepared ricotta mixture evenly over the puff pastry, staying within the scored border. Arrange the courgette strips decoratively on top of the ricotta, alternating yellow and green strips. Scatter the thinly sliced garlic pieces among the courgette layers. Brush the scored edges of the puff pastry with the beaten egg wash. Sprinkle the 1/4 cup grated Parmesan cheese over the entire tart.
⏱️ 10 min - 6
Bake the tart: Transfer the baking sheet to the preheated oven and bake for 20-25 minutes, or until the puff pastry is golden brown and puffed, and the courgettes are tender. The exact baking time may vary based on your oven.
⏱️ 25 min•🌡️ 400 - 7
Finish and serve: Carefully remove the tart from the oven. Drizzle with 2 tablespoons basil oil. Let it cool for a few minutes before slicing into rectangular pieces and serving warm.
⏱️ 5 min