COURGETTE AND POTATO TART
Serves 4-6, Prep time: 30 minutes, Cooking time: 20 minutes
Ingredients:
Puff pastry sheet
1 and 1/2 Courgettes, thinly sliced,
9 New potatoes, thinly sliced,
1 Red onion, thinly sliced
1 Lemon’s zest
500g Ricotta
20g Pine nuts
70g Parmesan, grated
2 tbsp zataar
70g Goats cheese, sliced (optional),
1 egg yolk
A small handful fresh basil chopped.
Method:
pre-heat your oven to 200 degrees Celsius.
Par boil the sliced potatoes (cooking in boiling water for about 5 mins until just soft)
Slow cook the red onion until caramelised.
Dry fry (no oil) the pine nuts until browned.
Place ricotta, zataar, lemon zest, Parmesan, half of the caramelised onion into a bowl, season and mix well.
Place out the pastry onto a greased baking tray.
Score the edges of the pastry so your tart gets a crust and score the bottom of the pastry with a fork.
Place the ricotta mix onto the pastry. Then alternating between potato and courgette layer the slices onto the ricotta. Top with the rest of the onion, pine nuts and goats cheese slices.
Egg wash the edges of your tart. Place in the oven for 15 minutes or until the edges of the tart look browned.
When serving top with fresh basil.