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Courgette, soya bean and ricotta galette recipe

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This pretty galette is a feast for the eyes as well as being totally delicious! Brimming with fresh spring flavours, it's simple to make using readymade pastry and the herby, lemony courgettes and soya beans pair beautifully with the creamy ricotta. What's more, you'll have leftover marinated courgette mix for our pasta salad – see recipe, below. See method

Serves 4
Takes 55 mins
324 calories / serving
Vegetarian

Ingredients

4 courgettes, trimmed
1 tsp sea salt
1 garlic clove, minced
150g ricotta, drained
30g pecorino, finely grated, plus 10g shaved
1 egg, beaten
320g pack rolled shortcrust pastry
250g frozen soya beans
5g fresh mint, most finely chopped
5g fresh basil leaves, most finely chopped
1 lemon, zested
1 tbsp extra-virgin olive oil
tomato salad, to serve (optional)

Each serving contains

Energy
1355kj
324kcal 16%
Fat
19g 28%
Saturates
8g 41%
Sugars
3g 4%
Salt
1.1g 19%

of the reference intake
Carbohydrate 22.4g Protein 13.8g Fibre 2.7g

Method

Preheat the oven to gas 6, 200°C, fan 180°C and place a large baking sheet inside to heat up.
Peel the courgettes into ribbons, reserving the inner seedy core for another recipe. Transfer the courgette ribbons to a colander set over a bowl, then massage in the salt. Cover with a plate to weigh down the ribbons; set aside.
Put the garlic, ricotta, grated pecorino and most of the egg in a bowl and mix to combine.
Unroll the pastry; trim off about a third from one shorter end to make a rough square. Roll out to a larger square that fi ts a 28cm plate in the centre. Cut round the plate. Spread with the ricotta mix leaving a 2cm border. Fold in the border to make a crust, then brush with the reserved egg. Bake on the hot baking sheet for 25-30 mins until golden.
Meanwhile, cook the soya beans to pack instructions, then drain and rinse under cold water.
In a bowl, whisk together the chopped herbs, lemon zest, oil and some black pepper. Press down on the courgette ribbons in the colander to squeeze out as much liquid as you can, then pat dry with kitchen paper. Transfer to the bowl along with the cooked beans; toss well in the dressing.
Cool the tart for 5 mins, then top with just under half of the courgette mix and the shaved pecorino. Store the rest, covered, in the fridge for up to 24 hrs, then use for the pasta recipe, right. Serve the galette in slices, with a tomato salad, if you like.

Tip: Use the leftover marinated courgette mix to make our salmon and courgette pasta salad. You'll also be left with about 150g pastry – try making these sweetcorn, ham and carrot pasties.

See more Savoury tart recipes