Courgette and Ricotta Tart Recipe

Topping this tart with ricotta and green veg makes the dish much lighter than you expect. Serve with a green salad to give plenty of complementary crunch



Preparation time

50 minutes


  • 2 tbsp olive oil
  • 2 courgettes, thinly sliced
  • 250g tub ricotta
  • 2 eggs, beaten with a fork
  • Small handful basil leaves, shredded
  • Pinch grated nutmeg
  • 1 tbsp grated Parmesan (or vegetarian alternative)
  • 1 garlic clove, crushed
  • 320g pack ready-rolled puff pastry
  • Flour, for dusting
  • Green salad, to serve


1. Heat oven to 200°C/180°C fan/gas 6. Heat the oil in a frying pan. Cook the courgettes until golden around the edges, then remove from the pan and set aside. Mix together the ricotta, eggs, most of the basil, the nutmeg, Parmesan and garlic in a bowl.

2. Unroll the pastry on a lightly floured surface – roll it out lightly to make it a little thinner. Lay it on a baking sheet.

3. Spread the pastry with the ricotta mix, leaving a small border around the edge, then press the courgette slices into the ricotta. Bring the pastry sides up over the edge of the filling and pinch so that none seeps out the sides.

4. Bake for 30 minutes until the tart is puffed up and golden. Serve warm, scattered with the remaining basil, and with a green salad alongside.

Per slice: 341 kcals, protein 11g, carbs 21g, fat 24g, sat fat 11g, fibre 1g, sugar 2g, salt 0.6g

Recipe courtesy of BBC Good Food Eat Well: Low-sugar recipes (£4.99, BBC Books). Photographer: Stuart Ovenden

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