Courgette, onion and ricotta tart with tomatoes, olive and caper salad

Method

1. Preheat the oven to 200C/gas 6. Halve the courgette lengthways and then slice each half diagonally into 1 cm pieces.

2. Cut the onions into thin wedges, keeping the root intact.

3. Heat 2 tablespoons of the olive oil in a large frying pan and cook the courgette and onions for about 5-8 minutes, until they are lightly golden and softened. You may have to do this in a couple of batches.

4. Remove from the pan and leave to cool while you prepare the base of the tart.

5. Place the pastry onto a lightly oiled baking tray and prick several times with a fork.

6. Mix together the ricotta, eggs, half the Cheshire cheese, garlic and basil and beat until smooth. Season with salt and freshly ground black pepper.

7. Spread the mixture over the pastry base, leaving a 2cm border around the edges.

8. Arrange the courgette and onion wedges on top of the ricotta mixture, lining them up neatly (or randomly for a rustic look), and press them down lightly. Season lightly and drizzle over a little olive oil.

9. Brush the edges of the pastry with the remaining oil. Sprinkle rest of the grated Cheshire cheese over the tart and bake for 25 minutes, until the filling has set and the pastry is golden.

10. Meanwhile, to make the salad, simply toss the tomatoes, olives and capers together in a bowl.

11. Mix the red wine vinegar and olive oil together and stir this into the tomato salad. Season to taste.

12. Remove the tart from the oven and serve in slices with the tomato salad.

Comments                        add a comment

sounds delicious-just wondering if its necessary to blind bake the pastry case before adding filling?

Ingredients

For the tart

3 courgettes
3 red or white Onions, peeled
3 tbsp Olive oil
375g ready rolled Puff pastry
250g Ricotta cheese
2 large eggs, lightly beaten
35g Cheshire cheese, grated
1 garlic clove, crushed
large bunch Basil, finely shredded
freshly ground salt and pepper

For the salad

4-6 ripe tomatoes, cut into chunks
20 pitted Kalamata olives, roughly chopped
2 tbsp capers, rinsed and drained
1 tbsp red wine vinegar
3 tbsp extra virgin olive oil

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