• Start with the pastry (at least an hour ahead).  ​

  • Put both flours in a food processor, or, if making this by hand, a large bowl. ​

  • Add the butter and pulse in the food processor, or rub in by hand, until it resembles fine breadcrumbs. ​

  • Add enough iced water to bring the mixture together in a ball, starting with 1½ tbsp and working up to no more than 3 tbsp, as needed. ​

  • Again, either use a food processor here, being careful not to overwork the dough, or ‘cut’ the water in with a table knife. ​

  • Form the pastry into a flattened disc and roll out between sheets of greaseproof paper until it is about the thickness of a pound coin.  Unpeel the top sheet of paper and flip the pastry on to a 5-6cm deep, 23cm diameter pie dish or tart tin.  

  •  Unpeel the second sheet of paper (now on top) and press the pastry into the tin trimming the edges flush with the dish.  Keep the paper. ​

  • Cover with cling film and chill for 30minutes, or up to 48hrs.​

  • Preheat the oven to 200C/gas mark 6. ​

  • Line the pastry case with a saved paper sheet and fill with baking beans or raw rice. 

  • Bake for 15 minutes until the pastry is set and no longer looks ‘wet’. ​

  • Remove the paper and beans and return to the oven for 5-6 minutes, until colouring lightly.​

  • Reduce the oven temperature to 180C/gas mark 4. ​​

  • Put the courgettes in a sieve and sprinkle with a generous pinch of salt, tossing to distribute evenly.

  • Set aside for 10 minutes, then press down on them to drain. 

  • Put into a clean tea towel and wring out any remaining liquid very forcefully.​

  • Combine the courgettes, capers, dill and lemon zest in a bowl. ​​

  • In a separate bowl, whisk the buttermilk, half the ricotta and the eggs with a little salt and a lot of pepper. ​​

  • Fold the 2 mixtures together.  Pour into the tart case and dot with the remaining ricotta.​

  • Bake for 25-30 minutes, until just set. Set aside for 15 minutes so the filling can settle. ​

  • Toss the tomatoes with the oregano, lemon juice and extra virgin olive oil to taste.  Season and serve as a salad with slices of the warm or cold tart.


​​ For the pastry

  • 325g wholemeal spelt flour

  • 100g wholemeal rye flour

  • 200g salted butter, chopped

For the filling

  • 3 courgettes, shredded or coarsely grated

  • Sea salt and freshly ground black pepper

  • 2 tbsp capers, rinsed and drained

  • 150g peas, defrosted if frozen

  • Small bunch of dill, finely chopped

  • Finely grated zest and juice of 1 unwaxed lemon

  • 200ml buttermilk

  • 250g ricotta cheese, drained

  • 4 large eggs, lightly beaten 

  • 500g tomatoes, sliced or halved

  • Small handful of oregano leaves

  • Extra virgin olive oil


Serves 8


Prep time:  30 minutes

(+30minutes to 48hrs chilling)

Cooking time: 50 minutes   

contact us

Bite UK Snacks Ltd
Unit 2 Heywood Industrial Park
Birds Royd Lane, Brighouse
West Yorkshire
CALL US +44 (0) 1484 320 516