\n\t \n<\/p>\n
\n\tGlazed Plum Cake Courgette, Basil and Ricotta Tart <\/strong><\/span>\n<\/p>\n \n\t375g ready rolled puff pastry<\/span>\n<\/p>\n \n\t1 x 250g tub ricotta<\/span>\n<\/p>\n \n\t3tbsp grated Grana Padano cheese<\/span>\n<\/p>\n \n\t! large egg beaten<\/span>\n<\/p>\n \n\thandful of fresh basil<\/span>\n<\/p>\n \n\t3 spring onions, trimmed and thinly sliced<\/span>\n<\/p>\n \n\t75g thin parma ham, sliced into strips<\/span>\n<\/p>\n \n\t1 large clove of garlic, crushed<\/span>\n<\/p>\n \n\t3 med courgettes cut into thin slices<\/span>\n<\/p>\n \n\t2tbsp pine nuts<\/span>\n<\/p>\n \n\tRemove pastry from the fridge 10 min before using. Preheat oven to 180c fan. Line a large baking sheet with baking paper. Unroll the pastry and place on the baking tray. Score a 1cm border around the edge with a sharp knife. In a large bowl, mix the ricotta, 2 tbsp of the cheese, egg, spring onion, parma ham, garlic and most of the basil [keep some for the top-ping]. Spread the mixture over the pastry, avoiding the border. Arrange the courgettes over the top of the tart, overlap if required. Scatter the remaining cheese and basil over the top. Bake for about 20 – 25 mins. Sprinkle over the pine nuts and return to the oven for a further 5 mins until golden brown.<\/span>\n<\/p>\n \n\t \n<\/p>\n \n\t <\/p>\n","protected":false},"excerpt":{"rendered":" Glazed Plum Cake Courgette, Basil and Ricotta Tart 375g ready rolled puff pastry 1 x 250g tub ricotta 3tbsp grated Grana Padano cheese ! large egg beaten handful of fresh basil 3 spring onions, trimmed and thinly sliced 75g thin parma ham, sliced into strips 1 large clove of garlic, crushed 3 med courgettes cut into thin slices 2tbsp […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-UB","jetpack-related-posts":[{"id":3211,"url":"http:\/\/wenvoe.org.uk\/?p=3211","url_meta":{"origin":3509,"position":0},"title":"Leek, Ricotta & Gruyere Tart","author":"Alan Williams","date":"1st May 2017","format":false,"excerpt":"Leek, Ricotta & Gruyere Tart 500g pack all butter shortcrust pastry Butter 2 large leeks, thinly sliced 250 ricotta 100ml double cream 2 eggs, beaten 2 tbsp chopped tarragon 100g gruyere cheese grated Heat the oven 180C fan. 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Lightly\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":12089,"url":"http:\/\/wenvoe.org.uk\/?p=12089","url_meta":{"origin":3509,"position":2},"title":"Veggie Bolognese (V)","author":"Alan Williams","date":"6th August 2022","format":false,"excerpt":"Veggie Bolognese (V) 2 tbsp extra virgin olive oil 2 onions, finely chopped 400g can chickpeas, drained, rinsed and roughly chopped 15g dried sliced porcini mushrooms 300g coarsely grated pumpkin or squash 200g coarsely grated courgette 1 tbsp chopped oregano leaves 2 large garlic cloves, crushed 680ml tomato passata 400g\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":15453,"url":"http:\/\/wenvoe.org.uk\/?p=15453","url_meta":{"origin":3509,"position":3},"title":"Crispy Filo Tart with Seasonal Veg","author":"Alan Williams","date":"3rd May 2025","format":false,"excerpt":"May is blooming marvellous!! It\u2019s a month for lighter dishes that suit brighter days Crispy Filo Tart with Seasonal Veg & Rhubarb Crumble Bars Ingredients 3 tbsp olive or rapeseed oil 6-8 sheets filo pastry 50g dried breadcrumbs 100g asparagus sliced in half lengthways if very thick 2 courgettes or\u2026","rel":"","context":"In "Hilary\u2019s Culinary Corner"","block_context":{"text":"Hilary\u2019s Culinary Corner","link":"http:\/\/wenvoe.org.uk\/?cat=416"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":12092,"url":"http:\/\/wenvoe.org.uk\/?p=12092","url_meta":{"origin":3509,"position":4},"title":"Stem Ginger and Treacle Tart","author":"Alan Williams","date":"6th August 2022","format":false,"excerpt":"Stem Ginger and Treacle Tart 375g pack sweet shortcrust pastry a little flour for dusting 750g golden syrup 225g breadcrumbs zest and juice of 1 lemon 11\/2 tsp ground ginger 3 large eggs 6 - 8 balls stem ginger, thinly sliced Roll out the pastry and line a prepared 23cm\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5614,"url":"http:\/\/wenvoe.org.uk\/?p=5614","url_meta":{"origin":3509,"position":5},"title":"Mushroom, Leek and Stilton Tart","author":"Alan Williams","date":"3rd March 2019","format":false,"excerpt":"Mushroom, Leek and Stilton Tart 1 sheet frozen ready rolled puff pastry, defrosted 2 tbsp. whole grain mustard 1 leek [good size] thinly sliced 200g chestnut mushrooms, sliced 1 tbsp. olive oil 2 heaped tbsp. chopped flat leaf parsley 1 tbsp. milk 100g Stilton, broken into small pieces Heat oven\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/3509"}],"collection":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3509"}],"version-history":[{"count":1,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/3509\/revisions"}],"predecessor-version":[{"id":3510,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/3509\/revisions\/3510"}],"wp:attachment":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3509"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3509"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3509"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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