Here’s a very easy recipe to make the most of courgettes and get children to like them. Their season runs from May to October. So you need a bit of inventiveness to cook them and not tire of them. Ricotta is a low-calorie cheese (150 calories per 100 grams), not well enough known to my mind in France, and one that deserves a better place in our cooking. I often put it in my dishes. If you like it or want to discover recipes, it’s here. You’ll find basic ones in supermarkets and more upmarket ones in Italian delis. It’s worth tasting both to form your own opinion and make your choices. You can also choose the supermarket one for this kind of dish and the Italian-deli ricotta to eat raw.
You can replace the ricotta partly or entirely with a goat’s or sheep’s cheese, add ham, chorizo or chicken fillets, add herbs (parsley or chives).
You can leave out the pine nuts if you find their price steep (which it is). You’ll still have a lovely savoury tart.
Roll the puff pastry out in a buttered dish, or one lined with baking paper.
In a pan with a little oil, fry the courgettes, cut into rounds, for 5 minutes.
Add salt and pepper to taste.
Make the filling: with a small whisk, blend the ricotta, the egg, the cream and the mustard.
On the tart base, lay the courgettes, the filling and the pine nuts.
Bake for 35 minutes at 180 °C.
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