Courgette & Ricotta Tarts
Elegant and pretty individual filo tarts filled with a lemon-parmesan ricotta mixture and topped with a visually striking courgette spiral flower.
Ingredients
- 4 large sheets filo pastry sheets (Trimmed into eight 23 x 12.5cm (9 x 5in) rectangles)
- as needed oil (for brushing tins and pastry)
- 3.5 oz ricotta (100g)
- 2 fl oz whole milk (50ml)
- 1 unit large egg
- 1 unit lemon zest (finely grated)
- 3 tbsp vegetarian Parmesan-style cheese (finely grated)
- to taste seasoning (salt and pepper)
- 2 unit large courgettes
Instructions
- Preheat oven to 350°F (180°C/160°C fan) mark 4. Grease two 10cm (4in) fluted tart tins with a little oil. Trim 4 large filo pastry sheets into 8 rectangles, 23 x 12.5cm (9 x 5in). Cover with a damp tea towel so they don't dry out. Working with one filo piece at a time, lightly brush with oil and gently press into a tin (there will be overhang). Repeat with the remaining filo, using 4 sheets per tin and laying them at 45° angles to each other, so they don't fully overlap.
- Beat together 100g (3½oz) ricotta, 50ml (2fl oz) whole milk, 1 large egg, finely grated zest of 1 lemon, 3tbsp finely grated vegetarian Parmesan-style cheese and some seasoning. Spoon into the prepared pastry cases.
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