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Courgetti, Ricotta & Tarragon Tarts |
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| Serves 4 |
Prep 10 mins |
Cooking 30 mins |
Easy |
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Ingredients |
1 sheet puff pastry
4 tbsp ricotta
2 tbsp chopped leaves of tarragon
1 lemon 1, zested
1 large courgette , cut into spaghetti with a spiralizer
olive oil
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Heat the oven to 200C/fan
180C/gas 6. Cut the pastry into 4 and trim any rough
edges, then score a border 1cm in from the edge on each.
Put on a baking sheet and gently prick inside the border.
Bake for 10 minutes.
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Mix the ricotta, tarragon and
lemon zest and season.
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Take the tarts out and gently
push in the middles. Spread the ricotta mix inside the
border. Toss the courgette with a splash of olive oil and
some seasoning, then arrange on top of the ricotta. Bake
for another 15-20 minutes.
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