Dinner

Courgette & Ricotta Tart Recipe

ByJack Voss November 30, 2025November 30, 2025

Introduction

This courgette and ricotta tart is a light, flavorful dish perfect for a simple lunch or a stylish appetizer. With creamy ricotta, tender courgettes, and fragrant basil, it combines fresh ingredients in a flaky puff pastry base.

The image shows a rectangular tart with three layers sitting on brown baking paper inside a pan. The bottom layer is a golden, flaky puff pastry crust with visible folds on the edges. On top of the crust, there is a creamy white spread layer that looks smooth and slightly thick. The top layer consists of evenly spaced, round slices of browned zucchini that vary in green and golden brown color. Scattered on the zucchini are thin strips of fresh green basil leaves, adding a touch of brightness. One piece has been cut and slightly pulled away, held by a woman's hand. The background has a white marbled texture, with a white cloth and a wooden-handled knife nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
2 courgettes, thinly sliced
250g tub ricotta
2 large eggs
Small handful basil, chopped
Pinch nutmeg
1 tbsp grated parmesan (or vegetarian alternative)
1 garlic clove, crushed
320g pack ready-rolled puff pastry
Flour, for dusting

Instructions

Step 1: Heat the oven to 200C/180C fan/gas 6. Warm half the olive oil in a frying pan, then cook the courgette slices for 5 minutes until they are golden around the edges. Remove from the pan and set aside.
Step 2: In a bowl, mix the ricotta with the eggs, most of the chopped basil, a pinch of nutmeg, the grated parmesan, and the crushed garlic. Set this mixture aside.
Step 3: Lightly flour your work surface and unroll the puff pastry. Roll it out gently to create an even surface. Line a baking tray with baking parchment and place the pastry on it.
Step 4: Spread the ricotta mixture evenly over the pastry, leaving a 1cm border around the edges. Lay the cooked courgette slices on top of the ricotta, pressing them in slightly.
Step 5: Fold the edges of the pastry up and over the filling, pinching the sides to seal so none of the filling escapes during baking.
Step 6: Bake the tart in the preheated oven for 30 minutes, or until the pastry is puffed and golden brown.
Step 7: Serve the tart warm, sprinkled with the remaining fresh basil for a bright finish.

Tips & Variations

Try adding a handful of cherry tomatoes on top before baking for a burst of sweetness and color.
For extra flavor, use fresh thyme or oregano instead of basil.
Ensure the courgettes are well-drained after cooking to prevent the tart from becoming soggy.

Storage

Store any leftover tart in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 160C until warmed through to keep the pastry crisp.