Courgetti, ricotta and tarragon tarts
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1 sheet puff pastry
- 4 tbsp ricotta
- 2 tbsp of chopped leaves tarragon
- 1/2 clove garliccrushed
- 1 lemonzested
- 1 large courgettecut into spaghetti with a spiralizer
- olive oil
Nutrition: per serving
- kcal378low
- fat24.2g
- saturates11.9g
- carbs30g
- fibre0.6g
- protein9.7g
- salt0.7g
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.
