Crisp Zucchini Ricotta Tart and Tomato Salad

This is another recipe from UKTV . I find so many interesting recipes I would like to try on their web site.

Growing up I remember overcooked vegetables and meat as part of our daily routine. As we all know times have certainly changed and British cuisine is on the leading edge with thanks to well known British chefs like Jamie Oliver and Nigella Lawson bringing it to the forefront. Those of you who are Brits would definitely know more on this subject than I do.

This recipe comes from Jo Pratt from Great Food Live . As I mentioned in a previous post I have been looking for recipes to use up an overabundance of zucchini torpedoes from friends. This looked liked an interesting twist.

This crisp ricotta tart and tomato salad make a light meal that's rich in Mediterranean flavour. I even found Cheshire cheese here in town. Chesire Cheese is Britain's oldest named cheese. It can be traced back to Roman Britain. Originally, Cheshire was made near the village of Chester on the River Dee, but it soon spread to farms throughout the county of Cheshire.It has a mild flavor and aroma that remind you of a fine Cheddar. Excellent as a table or melting cheese.

**Crisp Zucchini Ricotta Tart and Tomato Salad**

For the tart

3 (zucchini) courgettes

3 red or white Onions, peeled

3 T olive oil

375 g ready rolled puff pastry

250 g Ricotta cheese

2 large eggs, lightly beaten

35 g 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 T capers, rinsed and drained

1 T red wine vinegar

3 T extra virgin olive oil

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Preheat the oven to 200C/gas 6/400 F. Halve the courgette length ways and then slice each half diagonally into 1 cm pieces. Cut the onions into thin wedges, keeping the root intact. 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. Remove from the pan and leave to cool while you prepare the base of the tart.

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

Mix together the ricotta, eggs, half the Cheshire cheese, garlic and basil and beat until smooth. Season with salt and freshly ground black pepper. Spread the mixture over the pastry base, leaving a 2cm border around the edges.

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. 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.

Meanwhile, to make the salad, simply toss the tomatoes, olives and capers together in a bowl. Mix the red wine vinegar and olive oil together and stir this into the tomato salad. Season to taste.

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