Quiche recipe for 6 people, takes only 30 mins; recipe has olive oil, courgette, ricotta, egg, basil leaf, nutmeg, parmesan, garlic clove, puff pastry, flour and pine nut.
Rustic courgette, pine nut & ricotta tart
Course: Quiche
Servings
6
servings
Prep time
30 mins
Ingredients
- Garlic Clove: 1 large garlic clove, crushed
- Parmesan: 50g parmesan (or vegetarian alternative), grated
- Basil Leaf: large handful basil leaves, shredded
- Olive Oil: 2 tbsp olive oil
- Egg: 4 eggs
- Courgette: 4 courgettes, thinly sliced (try to use a mixture of different varieties if you can find them)
- Nutmeg: grating of nutmeg
- Flour: dash of flour, for dusting
- Pine Nut: large handful pine nuts
- Ricotta: 2 x 250g tubs ricotta
- Puff Pastry: 500g block puff pastry
Directions
- Heat oven to 200C/180C fan/gas 6. Heat half the olive oil in a frying pan. Sizzle the courgettes for 5 mins until golden around the edges, then set aside. In a bowl, beat the ricotta with the eggs, basil, nutmeg, half the Parmesan and the garlic. Set aside.
- Roll out the pastry on a lightly floured surface to a rough round about 40cm wide, then transfer to a baking tray. Spread the pastry with the ricotta mix, leaving a 4cm border. Press the courgette slices into the ricotta, then scatter over the pine nuts and remaining Parmesan.
- Bring the sides up over the edge of the ricotta, pinch to encase the filling, then bake for 30 mins until the filling is puffed up and golden. Leave to cool slightly and enjoy warm or cold with a crisp green salad.
