Courgette and Goat’s Cheese Puff Pastry Tart
Perfect for packing on a picnic, this delicious recipe couldn't be easier to make. Simply bake a sheet of ready-to-roll puff pastry and top with thinly sliced courgettes and a lemony goat's cheese and ricotta filling.
Introduction
I love making this tart in the summer and serving it alongside a big salad. It tastes even better once cooled, so this is a great dish to make ahead or pack for a picnic.
Ingredients
| 1 x 320g (11¼oz) sheet of | puff pastry |
| 1 | egg, beaten |
| 125g (4½oz) | ricotta |
| 125g (4½oz) | soft goat’s cheese |
| zest and juice of ½ lemon | |
| 200g (7oz) | courgette (zucchini), thinly sliced |
| 2 | garlic cloves, minced |
| ½ tsp | chilli flakes |
| 2 tbsp | extra virgin olive oil |
| 30g (1oz) | pistachios, roughly chopped |
| honey, to drizzle | |
| salt and freshly ground black pepper, to taste |
Method
Preheat the oven to 200°C/180°C fan/400°F and line a baking tray with baking parchment.
Unroll the puff pastry sheet onto the lined baking tray and use a sharp knife to score a 2cm (¾in) border right round the sheet, being careful not to cut right through. Brush all over with the beaten egg, then transfer to the oven to bake for an initial 10 minutes.
Mix the ricotta and goat’s cheese together until smooth, then season to taste with the lemon juice, salt and pepper.
Toss the courgette with the lemon zest, garlic, chilli flakes, olive oil and a pinch of salt.
Remove the pastry from the oven and use a spoon to gently press down the middle where it has puffed up. Spread the goat’s cheese mix over the centre, then arrange the courgette slices over the top. Spoon any leftover oil from the courgettes over the top, then put back in the oven for 20–30 minutes until golden.
Scatter over the chopped pistachios and drizzle with honey, then serve.
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