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Courgette Tart with Whipped Truffle Ricotta 

Got an abundance of courgettes? Transform them into a beautiful tart with layers of thinly sliced courgettes on top flaky pastry, spread with whipped ricotta infused with truffle oil and fresh herbs. 

Difficulty

Easy

Time

20 min

Serves

6

Courgette Tart with Whipped Truffle Ricotta 

Ingredients

1 green courgette, thinly sliced with a mandoline 
1 yellow courgette, thinly sliced with a mandoline
1 sheet puff pastry dough, cut into 6 squares 
Ricotta cheese 
Sabatino Truffle Oil 
Finely chopped fresh dill, rosemary, thyme, and chives 

Method

  1. Preheat the oven to 350°F, or according to the puff pastry package instructions. 
  2. Roll out the puff pastry and cut it into 6 equal squares. 
  3. Arrange the squares on a baking sheet and bake for about 8 minutes, or until they begin to puff. Remove from the oven and gently poke the center with a fork to deflate if needed. 
  4. In a bowl, whip the ricotta with truffle oil and chopped herbs until smooth and creamy. 
  5. Spread the whipped ricotta onto each pastry square, leaving about ½ inch of border. 
  6. Arrange the courgette slices over the ricotta, then brush the courgettes and exposed pastry edges with olive oil. Sprinkle with a pinch of salt. 
  7. Return to the oven and bake for another 10 minutes, or until the pastry is golden and the courgettes are tender. 
  8. Remove from the oven and finish with more fresh herbs and a sprinkle of truffle salt before serving. 

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