Inspired by the creative Natalie's courgette and mascarpone tart, we chased a little more richness - ricotta in place of mascarpone for a lighter creaminess, kalamata olives added for a briny bite, and pecorino swapped in for Parmesan with a slightly gentler hand on the anchovies and lemon. The result is a savory, golden tart with layers of flavor that taste even better the next day cold. Want to put your own spin on it? Use Vini by Vinst to make this recipe yours, and share it with the people you love.

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• For the tart
• Puff pastry1 sheet (320-390 g)
• Courgettes, thinly sliced into rounds, medium3
• Anchovy fillets in olive oil5
• Garlic, thinly sliced6 cloves
• Chilli flakesto taste
• Lemon, juiced1/2
• Ricotta3 tbsp
• Kalamata olives, pitted and sliced6
• Pecorino cheeseFor grating
• Egg, beaten1
• Lemon zestTo taste
• SaltTo taste
• PepperTo taste
• Extra virgin olive oil (EVOO)a generous amount

1. Preheat the oven to 200°C (180°C fan) and line a baking tray with parchment paper. Heat a generous amount of olive oil in a frying pan over low to medium heat and melt the anchovies until fully melted. Add the garlic and chilli, cooking until the garlic softens. Stir in the lemon juice and remove from the heat. Unroll the puff pastry onto the lined baking tray and score a 1 cm border without cutting through. Spread the ricotta inside the border, then top with olives and pepper. Layer the courgette rounds over it, slightly overlapping. Drizzle with olive oil and season lightly with salt. Grate over pecorino and lemon zest, brush the border with beaten egg, and bake for 25 minutes, until puffed and deep golden.
2. Allow to cool, slice, and serve with grated pecorino, additional chilli flakes and lemon zest (add more salt and pepper if desired).

Add more salt and pepper if desired.

Inspired by the creative Natalie's courgette and mascarpone tart, we chased a little more richness - ricotta in place of mascarpone for a lighter creaminess, kalamata olives added for a briny bite, and pecorino swapped in for Parmesan with a slightly gentler hand on the anchovies and lemon. The result is a savory, golden tart with layers of flavor that taste even better the next day cold. Want to put your own spin on it? Use Vini by Vinst to make this recipe yours, and share it with the people you love.

X1

Convert unitsUnits

• For the tart
• Puff pastry1 sheet (320-390 g)
• Courgettes, thinly sliced into rounds, medium3
• Anchovy fillets in olive oil5
• Garlic, thinly sliced6 cloves
• Chilli flakesto taste
• Lemon, juiced1/2
• Ricotta3 tbsp
• Kalamata olives, pitted and sliced6
• Pecorino cheeseFor grating
• Egg, beaten1
• Lemon zestTo taste
• SaltTo taste
• PepperTo taste
• Extra virgin olive oil (EVOO)a generous amount

1. Preheat the oven to 200°C (180°C fan) and line a baking tray with parchment paper. Heat a generous amount of olive oil in a frying pan over low to medium heat and melt the anchovies until fully melted. Add the garlic and chilli, cooking until the garlic softens. Stir in the lemon juice and remove from the heat. Unroll the puff pastry onto the lined baking tray and score a 1 cm border without cutting through. Spread the ricotta inside the border, then top with olives and pepper. Layer the courgette rounds over it, slightly overlapping. Drizzle with olive oil and season lightly with salt. Grate over pecorino and lemon zest, brush the border with beaten egg, and bake for 25 minutes, until puffed and deep golden.
2. Allow to cool, slice, and serve with grated pecorino, additional chilli flakes and lemon zest (add more salt and pepper if desired).

Add more salt and pepper if desired.