Joe Wicks’ lemon & courgette puff pastry tart

A second helping of the quick-cook, delicious and healthy meals that the Body Coach serves up for his own young family to enjoy.

courgette tart
Andrew Burton


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

  1. Preheat the oven to 240C/220C fan/gas 9 and line a baking tray with baking parchment.
  2. 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.
  3. 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.
  4. 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.
  5. While the pastry is cooking, mix the ricotta in a bowl with the remaining lemon zest and season with salt and pepper.
  6. 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.

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Joe's family food
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 or call 020 3308 9193. Free p&p on orders over £20.