Courgette and pesto savoury tart

Ingredients

• 1 packshortcrust pastry
• 300 gricotta
• 3courgettes
• 50 gpine nuts
• 1 clovegarlic
• about 10 leavesbasil
• 1 small bunchparsley
• 50 ggrated Parmesan
• to tasteextra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Prepare courgettes

   Wash the courgettes and trim off their ends.

2. 2

   Blend the pesto

   Cut the courgettes into small pieces and blend them with the pine nuts, Parmesan, basil and parsley. Add olive oil gradually until the pesto reaches the consistency you want.

3. 3

   Mix the filling

   Put the ricotta in a bowl, mash it with a fork and stir in the courgette pesto.

4. 4

   Season the filling

   Adjust the seasoning with salt and pepper.

5. 5

   Line the tin

   Unroll the shortcrust pastry and place it in the baking tin with its baking paper.

6. 6

   Fill the pastry

   Prick the pastry base with a fork, add the filling and smooth it out with a spatula.

7. 7

   Cut pastry strips

   Use the pastry offcuts to make strips and lay them across the filling, leaving 1 cm between each strip.

8. 8

   Make the lattice

   Lay more strips across the first ones to form a lattice.

9. 9

   Bake the tart

   Bake in a preheated oven at 180°C for about 25–30 minutes.

10. 10

    Serve the tart

    Serve the courgette and pesto savoury tart.

What is a courgette and pesto tart?

This savoury tart is an Italian-style pastry filled with ricotta and a pesto made from courgette, herbs, pine nuts and Parmesan. It takes the familiar idea of a vegetable tart and gives the filling a fresh, herb-led flavour.

Here, the courgettes are blended raw into the pesto rather than cooked separately. Ricotta softens the pesto and makes a creamy filling, while a pastry lattice leaves the top visible as it bakes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 25g protein, 48g carbs, 46g fat.

The pastry, pine nuts, olive oil and ricotta provide much of the energy and fat; the pastry and courgettes contribute carbohydrates, while ricotta, Parmesan and pine nuts supply protein. Pair a slice with a generous green salad or other vegetables to balance the meal.

Choosing the ingredients

Courgettes: use firm ones and trim their ends before blending. The recipe uses them raw, so small pieces help the mixer process them evenly.

Herbs and nuts: basil and parsley bring a fresh flavour, while pine nuts and Parmesan add richness and savouriness. Add the olive oil little by little so the pesto does not become looser than you want.

Pastry: keep it on its baking paper when lining the tin, as directed. The paper also makes it easier to lift the tart out once baked.

Getting the filling right

Blend the pesto until it is fine enough to mix through the ricotta, but stop when it reaches a consistency you like. The recipe gives no fixed amount of oil, so add it gradually rather than pouring it in all at once.

Mash the ricotta with a fork before adding the pesto. This helps it combine without needing to overwork the mixture.

Making the pastry lattice

Prick the pastry base with a fork before adding the filling, as the method specifies. Spread the filling evenly so it sits at a similar depth throughout the tart.

Place the first pastry strips about 1 cm apart, then cross them with the remaining strips. Handle the offcuts gently; if they become difficult to position, work with them one at a time.

Baking and doneness

Bake the tart in an oven preheated to 180°C for about 25–30 minutes. The recipe gives a time range, so check it towards the earlier end and continue baking if needed.

The method does not give a separate visual doneness test. Use the stated baking time as your guide, and make sure the pastry is baked through before serving.

Serving the tart

Serve it as a vegetarian main course or cut it into smaller pieces for a starter. A green salad or simply dressed leaves make a fresh accompaniment to the rich pastry and creamy filling.

The tart can be served warm or at room temperature, making it practical for a relaxed lunch or a spread of savoury dishes.

Recipe notes & tips

• Add the olive oil to the pesto gradually so you can control its consistency.
• Cut the courgettes into small pieces before putting them in the mixer.
• Mash the ricotta before mixing in the pesto to help the filling combine smoothly.
• Leave about 1 cm between the pastry strips, as directed in the method.
• Start checking the tart at around 25 minutes, within the stated baking time.

Variations

• Extra herbs: adjust the balance of basil and parsley to suit your taste.
• More garlic: add another clove for a stronger garlic note.
• Different nuts: replace the pine nuts with another nut if needed.
• Looser lattice: space the pastry strips further apart for more filling to show.
• Individual portions: divide the pastry and filling among smaller tart tins, adjusting the baking time as needed.

Common mistakes to avoid

• Adding oil too quickly: the pesto can become too loose; blend it in gradually.
• Large courgette pieces: they may not blend evenly; cut them into small pieces first.
• Lumpy ricotta: it can leave uneven patches in the filling; mash it with a fork before mixing.
• Skipping the fork pricks: the pastry base may puff; prick it before adding the filling.
• Overbaking: the pastry can become too dark; begin checking at about 25 minutes.

How to store

Store leftover tart covered in the fridge and eat within 2–3 days. Reheat in the oven until warmed through, or serve it at room temperature.

Frequently asked questions