Joe Wicks' lemon & courgette puff pastry tart - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Joe Wicks’ lemon & courgette puff pastry tart By You Magazine - June 6, 2021 A second helping of the quick-cook, delicious and healthy meals that the Body Coach serves up for his own young family to enjoy. Andrew Burton SERVES 2 ADULTS + 2 SMALL KIDS PREPARE: 10 MINUTES COOK: 15-20 MINUTES 3 courgettes Small bunch of basil Grated zest of 1 lemon 1 clove garlic, crushed Salt and pepper 2 tbsp olive oil 320g packet of ready rolled puff pastry (remove it from the fridge 15 minutes before needed) 2 tbsp sundried tomato paste 250g ricotta cheese 20g toasted pine nuts, to serve Preheat the oven to 240C/220C fan/gas 9 and line a baking tray with baking parchment. Using a speed peeler, peel the courgettes into ribbons and place the ribbons in a large bowl. Finely shred half the basil leaves and add them to the courgettes along with half the lemon zest, the crushed garlic, 1⁄2 teaspoon salt, some freshly ground black pepper and the olive oil. Toss everything together to evenly coat the courgette. Unroll the pastry and place it on the lined baking tray. Using the point of a sharp knife, score a line 1cm from the edge of the pastry, all the way round to form a frame. Prick the inside rectangle of pastry a couple of times with a fork. Spread the inside rectangle with the sundried tomato paste. Add the courgettes, piling them on top, and bake in the oven for 15-20 minutes, or until the courgettes are tinged golden brown and the pastry is cooked through. While the pastry is cooking, mix the ricotta in a bowl with the remaining lemon zest and season with salt and pepper. When the pastry is out of the oven, add blobs of the seasoned ricotta, scatter over the remaining basil leaves and sprinkle over the pine nuts to serve. Love the recipes Now buy the book Our recipes are from Joe’s Family Food by Joe Wicks, which will be published by Bluebird on 10 June, price £20. To pre-order a copy for £17 until 14 June go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved