Courgette, basil and ricotta tart with pine nuts recipe

Name: Courgette, basil and ricotta tart with pine nuts
Yield: Serves 4
Ingredients: 375g ready rolled light puff pastry; 250g (8oz) ricotta cheese; 3 tbsp Grana Padano cheese; 1 large egg, beaten; 3 courgettes, cut into thin rounds; 2 tbsp pine nuts; handful fresh basil, chopped

This fresh, rustic tart will be a tasty addition to any summer table and is another way to enjoy some of the season's best produce.

See method

Serves 4
10 mins to prepare and 30 mins to cook
529 calories / serving

Shop your ingredients

Tesco Ready Rolled Puff Pastry 475G
375g ready rolled light puff pastry
£1.90
£4.00/kg
Tesco Ricotta Cheese 250 G
250g (8oz) ricotta cheese
£1.50
£6.00/kg
Creamfields Grated Grana Padano 100G
3 tbsp Grana Padano cheese
£1.65
£16.50/kg
Tesco Large Free Range Eggs 6 Pack
1 large egg, beaten
£2.10
£0.35/each
Tesco Courgettes Loose
Aldi Price Match
3 courgettes, cut into thin rounds
£0.56
£2.78/kg
Tesco Wholefoods Pine Nuts 100G
2 tbsp pine nuts
£3.95
£39.50/kg
Tesco Fresh Cut Basil 30G
Aldi Price Match
handful fresh basil, chopped
£0.50
£16.67/kg

Method

Remove the puff pastry from the fridge and leave to stand at room temperature for 10 minutes. Preheat the oven to gas 6, 200°C, fan 180°C and line a large baking tray with a piece of nonstick baking paper.
Unroll the pastry onto the baking tray. Score a 1cm (1⁄2in) border around the edge of the pastry with a sharp knife.
In a bowl, mix thericotta, 2 tbsp of finely grated Grana Padano and the egg. Add the chopped basil (reserving some to scatter over at the end, if liked) and season well. Spread the mixture over the pastry, avoiding the border.
Top the tart with the courgette slices and scatter over the remaining cheese. Bake for 20-25 minutes. Sprinkle over the pine nuts and return the tart to the oven for 5 minutes, until golden brown.