Courgette and Ricotta Tart Recipe

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Healthy Food Guide UK

  • Yield: 6 Servings
  • Preparation Time: 15 Minutes
  • Cooking Time: 40 Minutes


  • Spray olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • ½ lemon zest
  • 2 medium courgettes, coarsely grated
  • 8 eggs
  • 125 g ricotta
  • 250 g frozen chopped spinach, thawed and squeezed of excess moisture
  • 25 g bunch fresh basil, leaves picked and most of them chopped (reserve a handful of whole leaves to garnish)
  • 4 sheets filo pastry (we used Jus-Rol)
  • 250 g baby plum tomatoes, quartered
  • ½ small red onion, finely sliced
  • 1 tbsp white balsamic, or sherry, vinegar
  • 200 g baby rocket
  • 1 tbsp extra-virgin olive oil
How to Make It
  1. Heat the oven to 180°C/fan 160°C/ gas 4. Lightly spray a 20 cm round spring-form baking tin with olive oil.
  2. Spray a large non-stick frying pan with oil and set over a medium heat. Add the onion and sauté for 5 min or until softened. Add the garlic, lemon zest and courgettes and cook, stirring, for 2 min. Set aside to cool.
  3. Whisk the eggs and ricotta together in a large bowl. Add the cooled courgette mixture, spinach and the chopped basil.
  4. Meanwhile, lightly spray 1 filo pastry sheet with olive oil. Fold in half, then place it over the base and sides of the greased baking tin. Spray again with oil. Repeat with the remaining filo, overlapping each sheet slightly, to completely line the tin.
  5. Spoon the filling mixture into the filo base. Fold any excess filo over the filling to cover the edges slightly.
  6. Bake for 35–40 min until the tart is set and golden. Meanwhile, combine the tomatoes, red onion, balsamic vinegar, remaining basil and the baby rocket. Serve the tart topped with a little of the salad, with the remainder alongside, drizzled with olive oil.

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