I love easy going and unassuming recipes that are light, nutritious and full of flavour. Easy to prepare and easy to serve. This courgette & ricotta puff pastry tart is exactly one of them. Inspired at the spur of the moment and celebrating all the fridge can offer, this invention recipe took us by surprise. It has become a habit to buy puff pastry almost every week and use them in all sorts of main dishes, but also as breakfast treat or an evening snack, their versatility seems to have no end. I knew in advance that puff pastry and ricotta go especially well together, but how exactly to combine them was something further to ponder about. We, as a family, are usually well organised, discussing and aligning food preferences and plans, scheduling the meals we are to cook for at least the next three days. New recipe invention and creation usually does not fit the plan. It requires time for play, variety of food ingredients to choose from and a willingness to try and fail. As busy working people time for kitchen play is rare. But what fun it actually is!
Opening the fridge our puff pastry and ricotta are suddenly joined by paprika, cherry tomatoes and courgette and the invention brain starts to simmer. A plain vegetable tart is all good and fair, but knowing my husband’s need for proteins something more deep and substantial will be needed. A second glance at the back of the fridge discovers a cheerful chorizo, ready to join the party. A generous handful of grated parmesan declares the recipe a perfection and it is ready to go in the oven. Once baked, we let it cool completely before sprinkling fresh basil, parsley and micro greens and our invention lunch is ready for a verdict by the hungry jury. One bite and we know that all is right. A second bite and my husband is complimenting my cooking. A third bite and I already have a request to remember the recipe and try it soon again. Don’t you love it when all is right in the kitchen and the universe?
- 230g puff pastry
- 150g ricotta
- 1 courgette, cut in circles
- 1 paprika, thinly sliced
- handful of cherry tomatoes, halved
- mild chorizo, cut in circled and then halved
- grated parmesan
- pinch of salt
- black pepper
- fresh basil leaves
- fresh parsley leaves
- fresh micro greens
1. Lay out baking paper on a baking trey. Roll out on top of it the puff pastry.
2. Spread the ricotta generously over the puff pastry and season with salt and black pepper.
3. Cover the surface of the puff pastry with the circles of courgette. Scatter over them the red paprika, cheery tomatoes and chorizo.
4. Sprinkle over grated parmesan cheese. Season with salt and black pepper.
5. Preheat the oven to 200c.
6. Fold the edges of the puff pastry inward over the courgettes, making sure that no liquids will run out of the tart.
7. Place the puff pastry tray in the oven and bake for 25-30 minutes, or until the pastry is golden brown.
8. Once completely cooled, garnish with fresh basil, parsley and micro greens. Serve cold.