At the start of a busy week, we want to have a dinner that’s relatively quick to make and relatively healthy to eat. One of the best ways to achieve this is to make a nice vegetable tart. Such as this Courgette, broccoli and lemon ricotta version.

I always use a ready-made dough as a base. It’s a nice shortcut – especially at the beginning of the week. It could be pizza, puff pastry or flammkuchen; whatever you like. The topping is always a creamy layer (in this case ricotta cheese with some lemon zest) and different vegetables we have at hand. In this case we had some leftover spinach, so I put that on first. We also shaved a courgette into ribbons (those cook faster) and we added some broccoli (which you do have to cook first). 

In total it takes about half an hour to assemble and bake. A truly easy and healthy weeknight dinner!

Courgette, broccoli and lemon ricotta tart

Ingredients (for 2 or 3)

• 1 roll ready-made pizza dough
• 1 courgette
• 1 head of broccoli, cut into small chunks 
• 2 handfuls of spinach
• 200 gr ricotta cheese
• 1 lemon, zested
• salt, pepper and olive oil

Method

Preheat the oven to 210 degrees Celsius. Cook the broccoli for 5 minutes in boiling water. 

While the broccoli is cooking, mix the ricotta in a bowl, with the lemon zest and season with salt and pepper. Shave the courgette into ribbons with a vegetable peeler.

Roll out the dough on a baking sheet and spread the ricotta on top. Top with the spinach leaves, the drained broccoli and the courgette ribbons. Sprinkle it with salt and pepper and a little bit of olive oil. 

Bake the tart in the oven for 15 to 20 minutes.