Courgette, Mint and Ricotta Tart with Rocket Salad

This veggie packed tart is the perfect light & delicious dinner, paired with a fresh pear salad.

My Own Food Bag
Courgette, Mint and Ricotta Tart with Rocket Salad

This dish most recently appeared in My Own Food Bag on Sunday, February 5, 2017.


  • 1 piece puff pastry
  • 100g ricotta cheese
  • 1 tablespoon chopped mint leaves
  • Zest of ½ lemon (zest whole lemon and reserve half) *
  • 1 courgette
  • Juice of ½ lemon *
  • Zest of ½ lemon *
  • ½ tablespoon chopped mint leaves
  • ½ teaspoon olive oil


  • ½ pear *
  • ¼ avocado *
  • 1-2 handfuls rocket leaves *
  • 1 tablespoon pine nuts
  • 1 teaspoon balsamic vinegar


  • ½ tablespoon chopped mint leaves
  • Preheat oven to 220°C. Line an oven tray with baking paper
  • 1 Place pastry sheet on prepared tray and gently score around border of pastry 1cm from edge with a sharp knife. Place in middle of oven to cook for about 14 minutes, until starting to puff and the pastry is golden.
  • 2 While pastry cooks, combine ricotta, first measure of mint and lemon zest in a small bowl. Set aside. Very thinly slice courgette and toss together in a small bowl with lemon juice, second measure of lemon zest and mint and olive oil. Season with salt and pepper and set aside.
  • 3 Remove pastry from oven and reduce oven temperature to 200°C. Gently push down centre of pastry with back of spoon, leaving the 1cm border. Using a teaspoon, dollop ricotta mix inside the tart so the bottom is roughly covered (reserve 1-2 tablespoons to serve).
  • 4 Shake off excess lemon juice and place courgette discs on top of ricotta, overlapping each other slightly. Sprinkle courgettes with a pinch of salt. Return tart to oven and cook for about 12 minutes, until courgette is cooked but with a slight bite and pastry is still golden brown.
  • 5 While tart cooks, prepare rocket salad. Cut pear into quarters lengthways, remove core and finely slice. Cut avocado flesh into 0.5cm-thick slices lengthways. Add to medium bowl along with remaining rocket salad ingredients, drizzle with olive oil and season to taste with salt and pepper.
  • To serve, Place courgette, mint and ricotta tart onto a plate and serve rocket salad on the side. Dollop any excess ricotta over salad (if desired) and sprinkle remaining mint over tart.
  • SERVES 1

Nutritional Information

  • Energy: 2862 kj / 684 kcal
  • Protein: 20.5g
  • Carbohydrate: 41.4g
  • Fat: 47.3g


  • Pantry staple
  • * Shared ingredient with another recipe

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