courgette & plant-based ricotta tart
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.
PREP TIME
10 minutes
COOK TIME
25 minutes
INGREDIENTS
21
Serves: 6
Ingredients
- 320 grams320 grams320 grams Puff Pastry
- 2 Tbsp2 Tbsp2 Tbsp Pine Nuts
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp Extra Virgin Olive Oil
- 1 bunch1 bunch1 bunch fresh Basil
- 4 - 5 whole4 - 5 whole4 - 5 whole Zucchini, (green & yellow)
- 0.5 whole0.5 whole0.5 whole Lemon Juice
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 1 tsp1 tsp1 tsp Sea Salt
- 2 cloves2 cloves2 cloves Garlic, minced
- 275 grams275 grams275 grams Tofu, firm, pressed
- 2 Tbsp2 Tbsp2 Tbsp Tahini
- 2 Tbsp2 Tbsp2 Tbsp Nutritional Yeast
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Soy Milk, +1-2 tbsp if necessary
- 1 tsp1 tsp1 tsp Sea Salt
- 1 whole1 whole1 whole Lemon, zest & juice
- 2 bunch2 bunch2 bunch fresh Basil, chopped
- 3 - 4 Tbsp3 - 4 Tbsp3 - 4 Tbsp Extra Virgin Olive Oil, muddled together using a pestle & mortar
courgette ribbons
creamy ricotta
basil oil
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Process
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
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My Notes:
About This Recipe
Show nutritional information
Appetizers Baked Goods Coconut Free Desserts Egg Free Entrées Nightshade Free Other Pescetarian Pies Shellfish Free Side Dishes Snacks Vegetarian| 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. | |
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