Thomas Straker's Courgette & Ricotta Tart
Thomas Straker shares crowd-pleasing recipe which celebrates seasonal produce from our Market Garden. Simple yet effective; this recipe is delicious and beautiful in equal parts.
250g good-quality Italian ricotta
40g parmesan, grated
Zest of 1 lemon
A large bunch of basil
2 courgettes
325g sheet of puff pastry
1 egg, beaten
Extra virgin olive oil
Flaky sea salt
Black pepper
Preheat the oven to 200°C/180°C fan.
Add the ricotta to a mixing bowl and use a whisk to beat until smooth. Roughly chop half the basil leaves, then add to the bowl. Grate in half of the parmesan, along with the zest of a lemon, then mix well to combine. Season generously with salt and freshly cracked black pepper.
Next, use a mandolin or sharp knife to thinly slice the courgettes into long ribbons. Lay the strips onto a baking tray along with the remaining basil, then drizzle with some olive oil and sprinkle with salt. Use your hands to gently toss together, ensuring each piece of courgette is nicely coated.
Unroll the sheet of puff pastry onto a lined or well-oiled baking tray. Spread the ricotta mixture all over, leaving a 2cm border around the edge. Lay the courgette ribbons over the top, so they overlap slightly and the ricotta is covered. Brush the border with the beaten egg, then transfer to the oven for 25-30 minutes until golden and the pastry is puffed up and flaky.
Use the mandolin or a vegetable peeler to cut the remaining parmesan into shavings, then scatter over the tart. Finish with a good drizzle of extra virgin olive oil, salt and plenty of black pepper. Cut into slices and serve.
