courgette & plant-based ricotta tart (Edit recipe)

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This courgette & plant-based ricotta tart is truly delicious, so much so I was reluctant to share it. It's simple to make & a perfect way to see summer out. Enjoy with a large salad & some buttery potatoes.

10 minutes

25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	473
Fat:	38 g
Carbohydrates:	25 g
Protein:	12 g
Cholesterol:	0 g
Sodium:	930 mg
Fiber:	3 g
Sugars:	2 g
Calculated per serving.

Serves: 6

Ingredients

320 grams Puff Pastry
2 Tbsp Pine Nuts
1 - 2 Tbsp Extra Virgin Olive Oil
1 bunch fresh Basil

courgette ribbons

4 - 5 whole Zucchini, (green & yellow)
0.5 whole Lemon Juice
2 Tbsp Extra Virgin Olive Oil
1 tsp Sea Salt
2 cloves Garlic, minced

creamy ricotta

275 grams Tofu, firm, pressed
2 Tbsp Tahini
2 Tbsp Nutritional Yeast
2 Tbsp Extra Virgin Olive Oil
1.5 Tbsp Soy Milk, +1-2 tbsp if necessary
1 tsp Sea Salt
1 whole Lemon, zest & juice

basil oil

2 bunch fresh Basil, chopped
3 - 4 Tbsp Extra Virgin Olive Oil, muddled together using a pestle & mortar

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Directions
1. preheat oven to 200c fan assisted & prepare a baking sheet with parchment paper.
2. Use a peeler to peel “courgette ribbons into a large bowl, discard the seeds from the center.
3. Toss with lemon, olive oil, sea salt & minced garlic
4. Blend all the ingredients of the ricotta until creamy. Add more soya milk if you prefer a softer consistency. Stir through chopped basil.
5. Roll the pastry out onto your prepared baking sheet. Using a knife, score an edge, which will create a crust when baked.
6. Smother the plant-based ricotta over the base of the pastry (up to the scored edge) then lay the courgette lengthways down, until the ricotta is covered. (You will probably get about 3 layers of courgette)
7. Brush the pastry edge with olive oil, then bake in the oven for 25-30 mins until golden and crispy at the edges.
8. Garnish with basil oil & pine nuts