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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.

From the book

Caitlin Macdonald

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.

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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.

Reviews

4 out of 5 stars

2 Ratings

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2 Comments

    default user avatar Kay

    Tryed it – loved it! Thanks for this recipe …
    I did some changes actually: Put some some fresh thyme and extra lemonpeel (about 1 tsp) into the cheesecream. After baking some tiny bits of (about a good 1tbs) of oil-marinated dryed tomatos.
    I had to put my oven to 195 degree.

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    default user avatar Kay

    Tryed it – loved it!
    I did some changes: Put some lemonzests and fresh thyme into the cheesecream. Both about 1 tsp. With the pistaches I sprinkled some tiny bits of sundried tomatoes in oil onto the tarte. About a good 1tbs.
    Was even good the next day for a quick office lunch.

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