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Prep 20 minutes
Total 50 minutes
Serves as a main
US | Metric
Ingredients
  • 350 g sheet ready rolled puff pastry
  • 250 g ricotta cheese
  • 2 eggs, lightly beaten
  • 50 g grated parmesan cheese
  • 1 clove garlic, crushed
  • 1 handful chopped herbs, such as basil, chives or parsley
  • 1 courgette, thinly sliced
  • ½ red onion, thinly sliced
  • 2 tomatoes, sliced
  • olive oil for drizzling
  • flaked sea salt
  • freshly ground black pepper
Tomato, Courgette and Ricotta Tart Tomato, Courgette and Ricotta Tart
Tomato, Courgette and Ricotta Tart

This is such a handy recipe for any time of the year. You start with the same creamy ricotta cheese base spread onto puff pastry, then mix and match your toppings depending on what’s in season or whatever you fancy using. As it's early summer, I am using sliced courgette and tomatoes, however other combinations can be used such as:

Seasonal suggestions:

Autumn = Roasted butternut squash wedges, chopped sage and toasted pinenuts

Winter = cooked beetroot wedges, chopped thyme and chopped walnuts

Spring = asparagus tips, chopped mint and defrosted peas


These are all vegetarian options, however some flaked hot smoked salmon, smoked trout or smoked mackerel all work well to flake on top of the tarts before baking.

Cured meats such as Parma ham, Serrano, chorizo or salami arrange on top are particularly good with the summer, autumn and spring toppings, and some sliced smoked duck or chicken are a great match with the winter topping suggestion.



  1. Heat the oven to 200℃ / 180℃ fan/gas 6. Unroll the pastry and sit on a non-stick baking sheet. Using the tip of a sharp knife, score around the outside edge of the pastry creating a border.
  2. Mix together the ricotta, eggs, three-quarters of the parmesan, garlic, seasoning and chopped herb of your choice. Spread over the puff pastry within the border.
  3. Arrange the courgette, tomatoes and onion on top of the ricotta mixture, as neat or rustic as you wish, pressing down lightly. Scatter with the remaining cheese, drizzle over some olive oil and season with salt and pepper.
  4. Bake in the oven for about 30 minutes for a large tart, or 20 minutes for individual tarts, until the ricotta mixture is just set and becoming golden. 
  5.  Remove from the oven and serve hot or cool.



Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.

Tomato, Courgette and Ricotta Tart

This is such a handy recipe for any time of the year. You start with the same creamy ricotta cheese base spread onto puff pastry, then mix and match your toppings depending on what’s in season or whatever you fancy using. As it's early summer, I am using sliced courgette and tomatoes, however other combinations can be used such as:

Seasonal suggestions:

Autumn = Roasted butternut squash wedges, chopped sage and toasted pinenuts

Winter = cooked beetroot wedges, chopped thyme and chopped walnuts

Spring = asparagus tips, chopped mint and defrosted peas


These are all vegetarian options, however some flaked hot smoked salmon, smoked trout or smoked mackerel all work well to flake on top of the tarts before baking.

Cured meats such as Parma ham, Serrano, chorizo or salami arrange on top are particularly good with the summer, autumn and spring toppings, and some sliced smoked duck or chicken are a great match with the winter topping suggestion.


Prep 20 minutes
Total 50 minutes
Serves as a main
US | Metric
favorite
print
rate
Ingredients
  • 350 g sheet ready rolled puff pastry
  • 250 g ricotta cheese
  • 2 eggs, lightly beaten
  • 50 g grated parmesan cheese
  • 1 clove garlic, crushed
  • 1 handful chopped herbs, such as basil, chives or parsley
  • 1 courgette, thinly sliced
  • ½ red onion, thinly sliced
  • 2 tomatoes, sliced
  • olive oil for drizzling
  • flaked sea salt
  • freshly ground black pepper
  1. Heat the oven to 200℃ / 180℃ fan/gas 6. Unroll the pastry and sit on a non-stick baking sheet. Using the tip of a sharp knife, score around the outside edge of the pastry creating a border.
  2. Mix together the ricotta, eggs, three-quarters of the parmesan, garlic, seasoning and chopped herb of your choice. Spread over the puff pastry within the border.
  3. Arrange the courgette, tomatoes and onion on top of the ricotta mixture, as neat or rustic as you wish, pressing down lightly. Scatter with the remaining cheese, drizzle over some olive oil and season with salt and pepper.
  4. Bake in the oven for about 30 minutes for a large tart, or 20 minutes for individual tarts, until the ricotta mixture is just set and becoming golden. 
  5.  Remove from the oven and serve hot or cool.



Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.