Zucchini (Courgette) Tart with Lemon Ricotta and Basil Olive Oil

Name: Zucchini (Courgette) Tart with Lemon Ricotta and Basil Olive Oil
Total time: 1800 s
Yield: 4 to 6 slices
Cuisine: American
Ingredients: 2 zucchini (one yellow and one green, ideally); Extra virgin olive oil; Kosher salt; 250 grams ricotta; 1 lemon, zest of whole and juice of 1/2; Ground black pepper; 1 handful Fresh basil, chopped; 1 sheet puff pastry; 1 egg, beaten; 1 garlic clove, thinly sliced; 20 grams Parmesan cheese, grated

Ricardo @tallcook

Manhattan, New York, United States

This recipe appeared in “The Farm Table” by Julius Roberts. It’s a delicious, summer dish.

Ricardo @tallcook

Manhattan, New York, United States

This recipe appeared in “The Farm Table” by Julius Roberts. It’s a delicious, summer dish.

Saved

Ingredients

30 minutes

4 to 6 slices

2zucchini (one yellow and one green, ideally)
Extra virgin olive oil
Kosher salt
250 gramsricotta
1lemon, zest of whole and juice of 1/2
Ground black pepper
1 handfulFresh basil, chopped
1 sheetpuff pastry
1egg, beaten
1garlic clove, thinly sliced
20 gramsParmesan cheese, grated

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Steps

30 minutes

1

Grate the courgettes into thin slices, place in a bowl and mix with a good glug of olive oil & salt
2

Place the ricotta in a separate bowl & season well. Grate in the zest of a whole lemon and the juice of half of it. Whisk together until smooth & creamy. Add the black pepper and most the basil & mix again.
3

Preheat the oven to 400 degrees F (205 degrees C).
4

Roll out the puff pastry on a cold lined baking tray. Perforate surface repeatedly with fork. With a knife, score the pastry 2 to 3 cm from the edge the whole way round (be careful not to cut a the way through). Paint perimeter with egg wash.
5

Spread the ricotta over the pastry, taking care to stay in the scored border.
6

Top with the courgettes, slices of garlic & a sprinkle of Parmesan. Season well.
7

Bake for 20 minutes, until crisp and puffed up.
8

To make the basil oil, simply pound a big handful of basil in a pestle & mortar with olive oil.
9

When it's out the oven, drizzle over the basil oil. Serve while piping hot!