Spiralized Zucchini Tart Recipe With Ricotta and Tarragon

Courgetti, ricotta and tarragon tarts

40 minutes
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.

May 28, 2015 at 11:30 am

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

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

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