8704

Courgetti, ricotta and tarragon tarts

  • serves 4
  • Easy

These individual courgetti, ricotta and tarragon tarts are really easy to make, look fantastic and, most importantly, taste delicious. If you don't have a spiralizer, use a julienne peeler instead.

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Ingredients

  • puff pastry 1 sheet
  • ricotta 4 tbsp
  • tarragon 2 tbsp of chopped leaves
  • garlic 1/2 clove, crushed
  • lemon 1, zested
  • courgette 1 large, cut into spaghetti with a spiralizer 
  • olive oil

Method

  • Step 1

    Step 1

    Heat the oven to 200C/fan 180C/gas 6. Cut the pastry into 4 and trim any rough edges, then score a border 1cm in from the edge on each. Put on a baking sheet and gently prick inside the border. Bake for 10 minutes. 

  • Step 2

    Step 2

    Mix the ricotta, tarragon, garlic and lemon zest and season.

  • Step 3

    Step 3

    Take the tarts out and gently push in the middles. Spread the ricotta mix inside the border. Toss the courgette with a splash of olive oil and some seasoning, then arrange on top of the ricotta. Bake for another 15-20 minutes.

    Want to learn more about courgetti and spiralizing? Click here to read our brilliant guide to all things spiralized

Nutritional Information

  • Kcals 378
  • Carbs 30g
  • Protein 9.7g
  • Fat 24.2g
  • Salt 0.7g
  • Saturates 11.9g
  • Fibre 0.6g
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