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Courgette Tart with Whipped Truffle Ricotta
Got an abundance of courgettes? Transform them into a beautiful tart with layers of thinly sliced courgettes on top flaky pastry, spread with whipped ricotta infused with truffle oil and fresh herbs.
Ingredients
1 green courgette, thinly sliced with a mandoline
1 yellow courgette, thinly sliced with a mandoline
1 sheet puff pastry dough, cut into 6 squares
Ricotta cheese
Sabatino Truffle Oil
Finely chopped fresh dill, rosemary, thyme, and chives
1 yellow courgette, thinly sliced with a mandoline
1 sheet puff pastry dough, cut into 6 squares
Ricotta cheese
Sabatino Truffle Oil
Finely chopped fresh dill, rosemary, thyme, and chives
Method
- Preheat the oven to 350°F, or according to the puff pastry package instructions.
- Roll out the puff pastry and cut it into 6 equal squares.
- Arrange the squares on a baking sheet and bake for about 8 minutes, or until they begin to puff. Remove from the oven and gently poke the center with a fork to deflate if needed.
- In a bowl, whip the ricotta with truffle oil and chopped herbs until smooth and creamy.
- Spread the whipped ricotta onto each pastry square, leaving about ½ inch of border.
- Arrange the courgette slices over the ricotta, then brush the courgettes and exposed pastry edges with olive oil. Sprinkle with a pinch of salt.
- Return to the oven and bake for another 10 minutes, or until the pastry is golden and the courgettes are tender.
- Remove from the oven and finish with more fresh herbs and a sprinkle of truffle salt before serving.
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