Ingredients with Measurements:
- 1 sheet of puff pastry
- 250g ricotta cheese
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
- 10-12 courgette flowers
- Olive oil for brushing
Special equipment needed:
- 9-inch tart pan with removable bottom
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the puff pastry and line the tart pan with it. Trim off any excess pastry.
3. In a mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, basil, salt, and pepper. Mix well.
4. Spoon the ricotta mixture into the pastry-lined tart pan and spread it out evenly.
5. Remove the stamen from the courgette flowers and arrange them on top of the ricotta mixture.
6. Brush the courgette flowers with olive oil.
7. Bake the tart for 30-35 minutes or until the pastry is golden brown and the filling is set.
8. Remove the tart from the oven and let it cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 270
Fat: 19g
Carbohydrates: 16g
Protein: 9g
Fiber: 1g
Sugar: 1g
Sodium: 290mg
Substitutions for ingredients:
- Puff pastry can be substituted with shortcrust pastry.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Courgette flowers can be substituted with asparagus or cherry tomatoes.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the ricotta mixture for extra flavor.
- Top the tart with sliced mozzarella cheese before baking for a cheesy twist.
- Use different herbs such as thyme or oregano instead of basil.
Tips and tricks:
- Make sure to remove the stamen from the courgette flowers before using them in the tart.
- Brushing the courgette flowers with olive oil will help them crisp up and add flavor.
- Let the tart cool for a few minutes before slicing to prevent the filling from spilling out.
Storage instructions:
Store any leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the tart on a platter with a sprinkle of chopped fresh herbs on top.
Garnishes:
Garnish the tart with a few extra courgette flowers or a drizzle of balsamic glaze.
Pairings:
Pair the tart with a crisp green salad or a side of roasted vegetables.
Suggested side dishes:
Roasted asparagus, garlic mashed potatoes, or a simple green salad.
Troubleshooting advice:
If the pastry is browning too quickly, cover the tart with foil halfway through baking.
Food safety advice:
Make sure to wash the courgette flowers thoroughly before using them in the tart.
Food history:
Courgette flowers are a popular ingredient in Italian cuisine, often used in fritters, risottos, and tarts.
Flavor profiles:
The tart has a creamy and savory flavor with a hint of sweetness from the courgette flowers.
Serving suggestions:
Serve the tart as a light lunch or as an appetizer for a dinner party.
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Region: Italian