Whipped Feta, Ricotta and Courgette Tart with Balsamic Roasted Tomatoes and a Basil Parmesan Dressing
This was such a lovely and light dinner which would be ideal for a picnic or even as a starter for a dinner party if you made individual tarts. The combination of flavours were so fresh and tasty. It’s meals like this that make you don’t miss meat - the crispy puff pastry, salty and creamy whipped feta, the roasted tomatoes bursting with sweetness, and the sharp, herby dressing all work together so well. A satisfying vegetarian meal which won’t disappoint.
Serves 4
1. Firstly, prepare the tomatoes. Slice 250g of cherry tomatoes in half and place on a parchment lined baking tray. Drizzle with olive oil and 1 tbsp balsamic vinegar before seasoning and adding a handful of thyme sprigs and two garlic cloves in their skins. Toss well and place in a low oven at 100C fan. We want to dry the tomatoes slightly without blistering or roasting them, just to enhance their lovely sweetness.
2. Roll out a block of puff pastry into a rectangle (roughly 30cm x 20cm). Trim the edges and lightly score a 2cm border all the way round. Brush with a beaten egg, lightly prick the base with a fork and bake at 180 fan for about 20-25 mins until golden and crispy on the bottom.
3. Add 250g full fat ricotta cheese to a bowl and crumble in 150g feta cheese. Add the zest and juice of a lemon and lots of seasoning before beating with an electric mixer. Taste and correct the seasoning.
4. When the pastry is ready, remove from the oven and lift off the top layer of pastry, gently scraping away some of the uncooked pastry in the middle but leaving the border intact (this ensures your tart bottom is super crispy and not soggy. Make sure you allow to cool before assembling.
5. Fry three large courgettes in a little olive oil and some seasoning until nice and caramelised.
6. Blitz a handful of toasted pine nuts, a bunch of fresh basil, 50g grated parmesan, the two roasted garlic cloves, the zest and juice of a lemon, seasoning and a good glug of oil in a mini food processor until you reach a dressing consistency.
7. When you’re ready, spread the whipped feta and ricotta over the tart base, top with the courgettes and tomatoes and drizzle with some of the basil dressing. Serve with a lightly dressed watercress salad.