RUSTIC COURGETTE, PINE NUT & RICOTTA TART
This rustic quiche has been simplified by making it straight on the baking tray without using a tart tin
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat half the olive oil in a frying pan. Sizzle the courgettes for 5 mins until golden around the edges, then set aside. In a bowl, beat the ricotta with the eggs, basil, nutmeg, half the Parmesan and the garlic. Set aside.
- Roll out the pastry on a lightly floured surface to a rough round about 40cm wide, then transfer to a baking tray. Spread the pastry with the ricotta mix, leaving a 4cm border. Press the courgette slices into the ricotta, then scatter over the pine nuts and remaining Parmesan.
- Bring the sides up over the edge of the ricotta, pinch to encase the filling, then bake for 30 mins until the filling is puffed up and golden. Leave to cool slightly and enjoy warm or cold with a crisp green salad.
Nutrition Facts : Calories 620 calories, Fat 43 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 1.17 milligram of sodium
COURGETTE & RICOTTA FRITTERS WITH POACHED EGGS & HARISSA YOGURT
Make courgettes the star of the show with these courgette and ricotta fritters with poached eggs and harissa yogurt topping. They're great for a lazy brunch
Provided by Esther Clark
Categories Breakfast, Brunch
Time 45m
Number Of Ingredients 13
Steps:
- Line a bowl with a clean cloth and add the courgette with a pinch of salt. Set aside for 30 mins, then use the cloth to squeeze out the excess liquid. Tip the courgette into a bowl with the ricotta, lemon zest, eggs and parmesan, then stir to combine. Fold in the flour and some seasoning.
- Stir the yogurt and harissa together in a small bowl and season with a pinch of salt. Set aside.
- Heat the oven to 180C/160C fan/gas 4. Heat the oil in a non-stick frying pan and spoon in six mounds of the courgette mixture. Cook over a medium heat for 3-4 mins each side until golden brown. Transfer to a baking sheet and bake for 10 mins.
- Meanwhile, heat your grill to high, then cook the pancetta, if using, for 2-3 mins on each side until crisp.
- Bring a pan of water to the boil. Drizzle a little of the vinegar into a ramekin and crack an egg into it. Swirl the water in the pan with a wooden spoon to create a whirlpool in the middle, then gently tip the egg into it and simmer for 3 mins. Repeat with the second egg. Serve three fritters stacked on each plate, topped with an egg and three slices of pancetta, alongside a dollop of the harissa yogurt, then scatter over the herbs.
Nutrition Facts : Calories 485 calories, Fat 31 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 0.9 milligram of sodium
COURGETTES WITH MINT & RICOTTA
This quick, simple dish makes a lovely side dish for fish or a stand-alone lunch served with toasted sourdough
Provided by Rosie Birkett
Categories Lunch, Side dish
Time 40m
Number Of Ingredients 8
Steps:
- Heat a large, heavy non-stick frying pan or cast-iron skillet over a medium heat. Heat 1 tbsp of the oil and 1 tsp butter together and add half the courgettes in one layer. Cook for 2 mins, then turn the heat down to medium-low and cook for 5 more mins untouched, until the underside has a nice colour. Flip the courgettes, then grate over some lemon zest, pour over half the lemon juice and season with salt, pepper and chilli flakes. Cook for a further 5 mins or until very tender. Repeat the process with the remaining slices of courgette.
- Transfer to a platter and top with spoonfuls of ricotta. Drizzle over some extra virgin olive oil and scatter over the mint to serve.
Nutrition Facts : Calories 134 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
COURGETTE & RICOTTA PASTA
Soft Italian cheeses like ricotta make a great sauce base when mixed with lemon, greens, herbs and pine nuts
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat the oil in a large frying pan. Cook the shallot and courgettes for 8 mins until softened. When they are just beginning to colour, add the garlic and cook for 2 mins more.
- Cook the pasta following pack instructions. Drain, reserving a little of the water. Tip the pasta into the courgette pan with the basil, lemon zest, Parmesan and pine nuts. Season, dot over the ricotta and mix gently so that you don't break it up too much. Serve sprinkled with extra Parmesan, if you like.
Nutrition Facts : Calories 511 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 0.5 milligram of sodium
COURGETTE, HAM & RICOTTA TARTS
Make double the quantity of these simple, summery tarts and have one for lunch the next day
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Roll the pastry from one side to make a rough square, then quarter to make 4 smaller squares. Prick all over with a fork, transfer to a baking sheet and bake for 15 mins until puffed and golden.
- Meanwhile, fry the courgettes in the oil until soft and golden, stirring in the garlic for the final min. Mix together the cream, ricotta, egg and Parmesan.
- Remove the tarts once they've puffed up, flatten the middles and thickly spread the ricotta mixture over, leaving a small border. Scatter over the ham, tomatoes and courgette, season, then bake for 15 mins until the filling is slightly risen and golden. Serve with salad, if you like.
Nutrition Facts : Calories 678 calories, Fat 51 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 2.1 milligram of sodium
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