Courgette and Ricotta Tart

Name: Courgette and Ricotta Tart
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: French
Ingredients: 125g plain flour; - 50g cold butter, diced; - Pinch of salt; - 2 tbsp milk; - 1 egg; 250g ricotta cheese; - Salt to taste; - Pepper to taste; - Zest of 1 lemon; - 1 tbsp thyme leaves; - 1 yellow squash; - 2 courgettes; - 2 tbsp olive oil; - 1 tsp Mediterranean spice mix; - Thyme leaves for garnish

13 steps

Prep:40minCook:35min

Warning: One bite of this courgette and ricotta tart may cause spontaneous foodgasms. 😍🤤

Updated at: Thu, 15 Aug 2024 14:33:21 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories276.2 kcal (14%)

Total Fat17.5 g (25%)

Carbs22.6 g (9%)

Sugars2.7 g (3%)

Protein7.8 g (16%)

Sodium249.1 mg (12%)

Fiber1.8 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

For the crust:

125gplain flour

50gbutter

cold, diced

salt

2 Tbspmilk

1egg

For the filling:

250gricotta cheese

1 Tbspthyme leaves

1yellow squash

2courgettes

2 Tbspolive oil

1 tspMediterranean spice mix

Thyme leaves

for garnish

Instructions

Step 1

Begin by making the pastry. Sift the flour and a pinch of salt into a bowl. Add the cold, diced butter and rub the mixture together using your fingertips until it resembles a sandy, breadcrumb-like texture. Gradually add 2 tablespoons of milk, a little at a time, and bring the ingredients together to form a dough.

Step 2

2. Cover the dough and let it rest in the refrigerator for 30-45 minutes before rolling it out to line the tart tin.

Step 3

3. Dust your work surface with flour and roll out the pastry into a circle large enough to fit a butter-greased 22cm tart tin. Gently press the pastry into the tin, leaving a slightly overhanging edge. Prick the bottom with a fork and place in the freezer for 15 minutes.

Step 4

4. Meanwhile, preheat the oven to 200C.

Step 5

5. Line the pastry case with greaseproof paper and fill it with baking beans or rice. Bake blind for 15 minutes, then remove the paper and beans.

Step 6

6. Beat 1 egg and brush it over the pastry case. Return it to the oven for an additional 5 minutes or until golden. Carefully grate the edges to even them out using a grater.

Step 7

7. In a bowl, combine ricotta cheese, salt, pepper, lemon zest, and thyme leaves. Mix well.

Step 8

8. Spread the mixture on the bottom of the tart case.

Step 9

9. Using a vegetable peeler or mandoline, slice the courgette and yellow squash into thin strips, then pat them dry well and cut them in half lengthwise.

Step 10